1739 HARRISON - The House-Keeper's Pocket-Book PDF

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Houſe-keeper's Pocket-Book;
And Compleat
FAMILY Coo K.
Above Seven Hundred Curious and,
Uncommon R E cle 1 P T s, in
Co o K E R Y, |P 1 c K L 1 N G, .
P A s T R Y, CAN D Y 1 N G,2 .
PR E S E R v I N G, | Co L L A R IN G, &c.
With plain and eaſy
IN s T R U c T 1 o N s for preparing and dreſfing
every Thing ſuitable for an Elegant Entertainment,
from Two Diſhes to Five or Ten, &c. And Directions.
for ranging them in their proper Order.
To which is prefix d, . -
Such a copious and uſeful Bi L L of Fare of all manner of

Proviſions in Seaſon for every Month of the Year, that:
no Perſon need be at a Loſs to provide an agreeable.
Variety of Diſhes, at a moderate Expence.
With Dire&tions for making all Sorts of Wines, MEAp,
CY DE R, SH R U B, &c. and diſtilling S T R o N G- .
WATERs, &c, after the moſt approv’d Method.
Concluding with many excellent PR E scº 1 p + 1 on s, of ſingular
Efficacy in moſt Diſtempers incident to the Human Body;
extraćted from the Writings of the moſt eminent Phyſicians.
By Mrs. SARAH HARRISON, of Devonſhire.

The S E g o N D F I 1 ºr 1 o N, Corrected and Improv d, with -
the Addition of Four Hundred Genuine Receipts, ſent to the

Author by ſeveral worthy Perſons. -
L o N b o N:
Printed for R. W. A. R. E., at the Bile and Sun in JAmen corner, r
Warwick Lane, 1739. ...

Price 2 s. 6 d. 1
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T O T H E
Housewives I N
G R EAT-B RiTAIN.
LAD 1 Es,
IN C E my firſt Endeavours in this
Way, (imperfect as they were) through
your Indulgence, have met with a
very favourable Reception from the
Publick, I thought my ſelf oblig'd,
:= \{. i in Gratitude, to reviſe the former Im
º: Ł) preſſion of this Work, to digeſt it in
ſome better and more regular Method, and to improve
it, as far as in me lay, by procuring a large Number of
new, uſeful, and ſcarce Receipts, ſuch as never appear'd
in any Collečtion before, and were to be met with no
where but in the Cloſets of the Curious.
In order, therefore, to proſecute this my Deſign with
the better Succeſs; and to render this Compilement equal,
at leaſt, if aot preferable to any other hitherto extant,
tho' held up at a much higher Price; I have not only
conſulted all my Female Friends and Acquaintance, who
have diſtinguiſh'd themſelves by their good GEconomy,
and have acted for many Years in the Capacity of Houſe
. - - A 2 keepers
iy DE DI CATION. :
keepers in private Families; but have made my Appli
cation likewiſe to ſome particular Gentlemen of indiſ
putable Judgment, who make the Art of Cookery in
general their daily Study, and publick Employment.
And fince I have had the Happineſs of their friendly Ad
vice and Aſſiſtance join'd to my own long Experience, I
flatter my ſelf that the following Sheets will be look’d
upon as 4 Compleat Syſtem of a Houſekeeper's Duty; and
that the Bills of Fare which I have here given you, by
way of Introdućtion, are ſo artfully contriv'd, ſo uſeful,
and ſo copious, that they will never be ſurpaſs'd by any
future Author on this Topick.
Give me Leave, LAD 1 Es, further to aſſure you, that
throughout the various Inſtructions here laid down for the
Preparation of the moſt faſhionable Diſhes, I have made
it my peculiar Care and Study to recommend ſuch Ingre- .
dients, as, tho' highly agreeable, might be purchaſed at
a moderate Expence, and to render, as far as the Nature
of the Thing would bear, an Elegance in Eating no ways
inconſiſtent with Frugality and good Condućt.
To conclude, and that I may not treſpaſs too far on
your Patience and good Nature, or take up too much of
your Time from the more important Affairs of your Fa
milies, I hereby ingenuouſly acknowledge, that I have
exerted all the Art and Induſtry I can boaſt of, in the
Completion of this Pocker-Book, compil'd for your
Service, and intended as your Daily Remembrancer ; and
that I am not conſcious to my ſelf of having omitted one
Article of any real Importance to be further known;
and therefore, ſuch as it now appears to be, I freely ſub
mit it to the Cenſure or Approbation of the candid and
impartial Reader. I am, with all due Submiſſion and
Reſpect,
LAD 1 Es,
Your moff humble,
and obedient Servant,
SARAH HARRIsos.
T H E
P R E FA C E.
El OW lightly ſever Men ºffeem thoſe Fe
minine Arts of Government which are
practiſed in the Regulation of an Houſe
|X| hold, I may venture to aſſert, that they
-------§ are of much more intrinſick Walue than
§ ſome admired Branches of Literature;
- * fºr, to ſay the Truth, what can be really
of greater Uſe, than, by Prudence, and good Management,
to ſupply a Family with all Things that are convenient,
from a Fortune, which, without ſuch Care, would ſcarce
afford common Neceſſaries P Certainly no Art whatſºever,
relating to terreſtrial Things, ought to claim a Preference
to that which makes Life eaſy.
When the wiſºft, and moff eloquent, have ſaid all they
can, it will be found a Thing impoſſible to perſuade Men
out of the moderate and reaſonable Gratifications of their
Appetites ; a good Dinner will ever be preferable to a bad
one, and there are but few Philoſºphers, now a-days, to
be found, who are ſo abſemious, and ſo mortified to the
World, as to prefer a Diſº of Rootſ, or a ſimple Mutton
Chop, to a well-dreſs'd and elegant Entertainment. But
as it is not every one's Fortune to have a large and plenti
ful Effate, altho' at the ſame Time they want not a Deli.
cacy of Genius fitted for the Uſe of it; ſº that Species of
Oeconomy called Houſewifery comes naturally in here, in
aſmuch as it teaches how to ſupply the Deficiency of Wealth,
by dreſſing and diffoſing all Things in the mºſt elegant
Manner. 24;
The PR E F A ce.
2. As this was the main End propoſed in the compiling this
Colle&ion, ſo, without Fal/hood or Wanity, it may be aver
red, that nothing hitherto publiſhed can, in that Reſpeš,
be near ſº uſeful; for, in the firſt Place, the Receipts
are excellent in their Kind, tho', at the ſame Time, all
poſſible Care has been taken in general, to ſingle out the
Zeaſt expenſive, and the leaſt embarraſ'd : A few good
Ingredients make the beſt Diſhes, and a Crowd of rich
Things are apter to ſatiate, than to pleaſe the Palates of
thoſe who have the niceſt Taſte.
Again, the Bill of Fare is a new and admirable Con
trivance, to ſupply, at one View, the frugal Miſreſ of
a Family with a perfeół Knowledge of every Thing that
is in Seaſon ; ſo that ſhe has nothing more to do than to ſe
ief what is fitteſ for the Table; and the Receipts at firſt
Sight direct bow, and in what Manner, it may be dreſs'd,
fo as to give the greateſ Satisfaction.
The Country is the Place, where, generally, Works of
this Nature are beft received: I have therefore added an
Appendix of the moſt efficacious Preſcriptions, from the moſt
admir'd and applauded of the Faculty. Where People live
at a great Diffance from large Towns, Things of this Na
ture are, I am ſenſible, highly uſeful; and I dare beam
ſw.zable for their Safety: So that I humbly hope this Col.
le&ion, in the Form it now appears, will be deem'd A
Compleat Syſtem of good Houſewifery, allow'd by all
impartial and unprejudic'd Readers to anſwer, in all Re
ſpects, to the Title which it bears, and, conſidering the eaff
Price of it, be an acceptable Service to the Publi, k.
º T H E
T H E
CON TENT S.
CHAP. Entral Direstions for ſmall Families; ſew
I ing what Things ought to be kept always in
ii. Houſe for Kitchen Uſe; as alſo, the ſeveral Sorts
of Proviſions which may be had in the Month of Janu
ary, and bow to ſerve them in the moſt elegant Manner.
- Page 1
CHAP. II. Of the Diſhes for the Month of January. 3
CHAP. III. Of the Diſhes for the Month of February. Io
CHAP. IV. Of Diſhes in the Month of March. I2
CHAP. V. Proviſions for the firſt Courſe in April. 13
CHAP. VI. Of the Proviſions for the Month of May. 14
CHAP. VII. Of the Proviſion fºr June. 16
CHAP. VIII. Containing the Proviſions for July. 17
CHAP. IX. The Proviſions for Auguſt. 19
CHAP. X. Proviſions for September. . . 2I
CHAP. XI. Of the Proviſions for Oétober. 23

Chap. XII. Proviſions for November: 26
CHAP. XIII. Proviſions for December. 27
CHAP. XIV. Receipts in Cookery; or Direáions for
dreſſing all Sorts of Meat, Fowl, and Fiſh, after the
moſt elegant Manner. O
CHAP. XV. To dreſs a Calve's Head in a grand Diſh. 3.

CHAP. XVI. Beef Steaks fry'd, 37
CHAP. XVII. A Haft of raw Beef. 4. I
CHAP. XVIII. Beef Collops fiew’d. - 43
CHAP. XIX. To bake a Calve’s Head. 49
CHAP. XX. A white Fricaſſee of Rabbets. 5o
CHAP. XXI. A Ragou of Weal Sweetbreads. 54.
SHAP. XXII. To roaft a Piece of Sturgeon. 56
CHAP. XXIII, Sauces, Soups, &c. C 64
H.A.P.
-
The C O N T E N T S.
CHAP. XXIV. Direáions fºr Drying, Salting, Collar
ing, Potting, and Pickling Fleft and Fift, after the
moſt elegant Manner. Page 74
CHAP. XXV. Paſtry; or Direáions for making various
Sorts of Paſle, Iceing for Tarts, and Cakes; Meat
Pies, both ſweet and ſavory; Puddings, Tamſies, Pan
cakes, Fraiſes, &c. after the beft Manner. 87
Ch Ap. XXVI. Direáions for Candying, #;"; and
Preſerving divers Sorts of Fruits, making jellies,
Creams, Syllabubs, &c. 136
CHAP. XXVII. Direáions for Pickling various Sorts of
Fruits, &c. after the moſt elegant Manner. 173
CHAP. XXVIII. Direáions for making all Sorts of
Wines, Mead, Cyder, Shrub, &c. and diffilling ſtrong
Waters, &c. after the moſt approv’d Method. 188
CHAP. XXIX. Promiſcuous Receipts, not inſerted in the
foregoing Chapters under their proper Heads. 2O1
Chap. XXX. Phyſical Receipts: Or Directions for pre

paring all Sorts of Medicines, both for external and im- .
ternal Application. - 232
T H E
T H E
Hous E-KEE PER'S

Pocket-Book.
C H A P. I.
General Direáions for ſmall Families ; ſhewing what
Things ought to be kept always in the Houſe for Kitchen
Uſe ; as alſo, the ſeveral Sorts of Proviſions which
may be had in the Month of January, and how to ſerve
them in the moſt elegant Manner.
#| S I have been prevail'd on to print the
following Receipts, I thought it neceſ
ſary to acquaint the Reader with the
Deſign of the Undertaking, which is to
inform ſuch Houſe-keepers as are not in
the higher Rank of Fortune, how to
Eat, or Entertain Company in the moſt
elegant Manner at a reaſonable Expence. -
I have experienc'd in my own Houſe-keeping, that to

buyThings at the firſt Hand, is to ſave at leaſt one third of
the Expence: And by living in the Country remote from
a Market "own, I found it ſo; where I could not always
procure fuum good Things as I would, tho' I was at the
Trouble of ſending a Man and Horſe for them ; and
B when
-
2 The Houſe-keeper's Pocket-Book. . . .
when I was in London the Caſe was much the ſame, if I
ſent for Spices, or Things of the like Nature to the Chand.
lers Shop, by little and little. I therefore adviſe you to
lay in a Store of Spices, bought at ſome noted reputable
Grocers, as Nutmegs, Cloves, Mace, Cinnamon, Ginger,
Jamaica Pepper, Black Pepper, and Long Pepper, that
you may have every one ready at Hand; and for the Sweet
Herbs, you ſhould always have them dry by you, kept
in Paper Bags from the Duſt; ſuch as Red Sage, Thyme,
Sweet-Marjoram, Mint, Pennyroyal, or all ſuch others as
you may want to ſeaſon any Diſh you are about to prepare;
neither ought you to be without Shallots, Onions, and
ſuch like; beſides Orange and Lemon Peel dried, Capers,
Pickled Walnuts, Pickled Cucumbers, Cucumbers in
Mango, Anchovies, Olives, Pickled Muſhrooms, or
- Muſhrooms dry'd and powder'd, or Kitchup, or Muſh
room Juice, or Muſhroom Kitchup; but if you have a
Garden, then moſt of the Sweet Herbs may be gather'd
at any Time, except the Mint or the Pot Sweet Marjo
ram, which laſt are not good in cold Weather.
When you are provided with theſe Things, you may
attempt any of the following Diſhes; for I ſuppoſe that
you have Currans, Raiſons, and Sugars at Home. Re
member that good Lisbon Sugar is better for your Cook
ery than Loaf Sugar: The latter is only uſeful to grate
over Puddings or Tarts.
The next Articles to be conſider'd, are, the ſeveral Sea
ſons of Fiſh, Fleſh, Fowl, Roots, Herbs, and Fruits,
that we may not be at a Loſs how to provide a Dinner.
upon any emergent Occaſion ; and as our Memories may
ſometimes be deficient, I made the following Memoran
dums in my Pocket-Book, which I am of Opinion will
be of Daily Service to every Houſe-keeper.
It is to be obſerved by the Way, that in all Dinners,
if they confiſt only of two Diſhes, one ſhould be Boil'd
and the other Roaſted or Baked ; and likewiſe, that in
every Entertainment, the Boiſ’d Meats ſhould come firſt.’
C H A P.
The Houſe-ºper's ‘Pocket-Book, 3
c H A P. II.
In JA NUARY we may have the fºllowing Džes fºr
the firſt Course.
T T A M and Chickens, with Savoys or Cabbages, and
Tº Carrots, if you pleaſe; the Carrots to be cut in
Rings, and laid neatly with the Greens in a ſmall Diſh by
themſelves, except a few to garniſh the Ham and Chick
ens. The Ham ſhould have the Skin pull'd off, and
then be ſtrew’d with Raſpings of Cruſts of Bread, which
ſhould be harden’d either with a red hot Iron, or put a
fhort Time into an Oven.
Bacon, about three or four Pound, boil’d in one Piece,
with Chickens and Greens as before, but to be ſerved all
in one Diſh.
Pickled Pork, done the ſame as the Bacon, and ſerved
in the ſame Manner. Note, two young Cockerels, or
three good Chickens, will be enough for ſuch a Diſh,
and may be depended upon at this Seaſon as fine Eating:
You may know when a Cock is young, by his having
ſhort blunt Spurs, and always chuſe the Fowls with
white Legs. - -
Calve's-Head, with Bacon and Greens, or boil'd and

haſh'd with Oyſters, or ſeveral other Ways, as directed.
in the following Receipt. If 'tis a Calve's-Head, dreſs'd
only plain with Bacon and Sprouts, let your Bacon be
boil'd in one Piece, and ſerve all in the ſame Diſh, ex
cept the Tongue, which ſhould be ſlit lengthways, and
laid in the middle of a Plate, ſurrounded with the Brains,
which ſhould be boil’d in a Cloth with ſome Leaves of
Red-Sage and Parſley; and then chop them together, and
mix them with mull'd Butter and Vinegar. -
- Knuckle of Weal, Bacon and Sprouts, or Savoys, to be

ſerved all in one Diſh.
Leg of Pork boil'd, with Turnips and a Peaſe-Pudding:
Put your Turnips, maſh'd or gently ſqueez’d, on each Side
your Pork, by way of Garniſh ; but if you have any
Greens boil'd, then let them ſerve as Garniſh to your
Pork, and put your Turnips in a Plate, and your Peaſe
Pudding in another. -
B 2 - Leg
4 7he Houſe-keeper's Tocket-Book. -
Leg of Lamb and Spinage, the Lamb muſt be flour'd

well, and put in a Cloth to boil, and the Spinage ſhould
be ſtew’d in a Sauce-pan by itſelf, and may be laid on
each Side the Lamb in the ſame Diſh, unleſs you fry the
Loin of Lamb in Steaks, and lay them round the Leg;
then ſerve your Spinage in a Plate by itſelf, and ſome
Gravy in a China Baſon for the fry'd Lamb.
Brisket of Beef ſtew'd, with rich Sauce. See the
Receipt. - -
Ache-bone of Beef, ſalted and boil'd with Greens and

Roots, the Roots and Greens, to be ſerved in a Plate by
themſelves, except a few for garniſhing the Beef.
Rump of Beef boil'd, with Greens and Roots, to be
ferved as the foregoing. -
Lºg of Mutton toil'd with Turnips, or with Oyſter

Sauce; ſerve the Turnips maſh'd on each Side the Mut
ton, or juſt preſs'd and butter'd in a Saucer; the Oyſter
Sauce to be pour'd over the Mutton.
Stew'd Beef, Carrots, Turnips, Sallery and Leeks, &c.
to be ſerved with toaſted Bread, cut in Dice.
Neck of Mutton and Broth or Soup. See the Receipt.
Neck of Veal boil'd with Rice. See the Receipt.
Ox Cheek ſtew’d, to be ſerved with toaſted Bread, cut
in Dice.
Gooſe, ſalted and boil'd with Carrots, and Cabbage,
or Savoys, the Greens and Roots all to be in the Diſh
with it.
Leg of Mutton, ſalted and boil'd with Roots and Greens,
garniſh’d with a few of the Greens and Roots, but the
Greens to be in a ſmall Diſh or Plate.
Chine of Pork, ſalted and boil'd with Greens and
Roots, to be ſerved all in one Diſh ; and if you have a
Turkey, roaſt it, and bring it on the Table at the ſame
Time, or roaſted Fowls, if you have no Turkey, with
Gravy Sauce, or boil’d Onions butter'd.
Pullets boil'd with Offer-Sauce, all in the ſame Diſh,
garniſh'd with ſliced Lemon. See Oyſter Sauce.
Pullets boil'd with Rice, butter'd, in one Diſh, ſerved
with Slices of Lemon for garniſh, and Slices of red Beet
Roots.
- Neats
QThe Houſe-keeper's Toºt-Bok. 5
Neats Tongue and Udder, with Greens and Roots, the .
Tongue, when it is ſtrip'd of the Skin after it is boil'd
enough, may be ſerved with the boil'd Udder, and gar
niſh’d with a few of the Herbs and Roots, the reſt muſt
be ſerved in a ſmall Diſh or Plate.
Fricaſſee of Lamb. See the Manner to make it either
White or Brown. -
Scots Scollops. See the Way.

Hare ſiew’d. See the Way.
Breaft of Peal ragou'd, with Muſhrooms. See the
Sauce, to be ſerved all in one Diſh.
Brace of Carp ſlew’d. See the Receipt.
Tench Stew’d. See the Receipt for Stewing Carp.
Turbot Boil'd; this is a grand Diſh, and ought to have
fry’d Flounders, or Plaiſe with it, or fry'd Smelts or
Gudgeons about it, if they can be had, and a Sauce
pour’d over them of Butter, Shrimps, and Anchovies;
or if Shrimps can’t be had, ſome Oyſters may ſupply
their Place, or elſe Muſhrooms, garniſh'd with Slices of
Lemon, or Orange, with red Beet Roots boil'd ; and
have a good Quantity of Sauce in China Baſons or Silver
Cups. See the Receipt. -
Soles Stew’d. Theſe are ſtew’d like Carp; ſerve them.

garniſh’d with Lemon ſlic'd, red Beet Roots ſliced and
fry'd, Bread cut in Pieces as long as one's Finger.
Cod Boil"d or Cod’s-Head, to be ſerved to the Table
like a Tulbot, with a ſurveture of fry'd Fiſh, and Oyſ.
ters, and Muſhrooms. See the Receipt.
Flounders and Plaiſe. Boil the Flounders in Salt and
Water, over a quick Fire, and fry the Plaiſe with hot
Lard, or good Dripping ; letting the Liquor in your
Pan be very hot before you put in your Fiſh, and let
your Fiſh be firſt well dry’d and flour'd : keep a quick
Fire to your Fiſh, and when they have drain’d in a Cul
lender before the Fire, place them handſomely in a Diſh,
and pour over them a Sauce of Butter, Shrimps, Ancho
vies, Oyſters, or ſuch like; and the ſame Sauce in a
Baſon, garniſh'd with Lemon, or Orange ſliced, and red
Beet Roots; but ſee the Receipt.
B 3. Thornback
6. The Houſe-keeper’s Pocket-Book,
Thornback, or Scate. This Fiſh is to be boil’d and
ſerved with Anchovies and Butter, with ſome Shrimps,
or Oyſters in the Sauce, if they can be had, or elſe
Muſhrooms; as you may ſee in the Sauce for Fiſh.
Chub Stew’d. This is a River Fiſh, like a Carp, and
fhould be ſtew’d like a Carp or Tench, and eats as well
as either. -
Puddings, there are ſeveral Sorts, (ſee the Receipts) as

well as Pyes for this Month, but the Puddings muſt al
ways come with the firſt Courſe.
Pancakes ought always to come with the firſt Courſe,
and Fritters. See the Receipt. -
Chriſtmas or Minced Pyes, are generally brought in

with the firſt Courſe. See the Receipt.
Peaſe Soup. See the Receipt; to be ſerved with a
French Role in the Middle, and garniſh’d about the
Edges of the Diſh with little Spots of Spinage.
Gravy Soup. See the Receipt. Serve this with a
French Role in the Middle, or a Pullet in the Room of
the Role, and garniſh with ſome Spots of Spinage round
the Edges of the Diſh, or elſe Gratings of Cruſts of
Bread.
Herb Soup. See the Receipt.
F/ Soup. See the Receipt.
Eggs dreſs'd, in ſeveral ſorts of Amlets. See the Re
ceipt.
Broi!"d or Boil"d Whitings, may be ſerved as a firſt
Courſe, with Oyſter or Shrimp Sauce. See the Receipt.
Scots Scollops. See the Receipt. -
Boil'd Squab Pidgeons, if you can get them, make a

dear Diſh, but very elegant, with Bacon, and Herbs and
Roots. See the Receipt.
The Herbs for boiling in january.
Spinage, Sprouts of Cabbages,
Saveys, Coleworts.
Cabbage, .
*
Roots
- * -
The Houſe-keeper's Pocket-Book. N7

- -
~ :
Roots for boiling in january.

Red-Beets, Parſhips,
Carrots, Horſe-Rediſh,
Onions, Potatoes.
Turnips,
Herbs, &c. for the Pot.
Leeks, White-beet Chards, or White-beet Leaves,
Thyme, Winter-Savory, Sage, Parſley, Sallery, Endive.
Diſhes for the Second Course.
A Piece of Beef roafted, with Greens, to be garniſh'd
with ſome of them, and the reſt to be put into a Plate or
little Diſh, and ſome Horſe-rediſh ſcraped about the Edges
of the Diſh. -- -
A Fore Quarter of Lamb roafted, to be garniſh'd with

red Beet Roots ſliced, or Lemon, or Orange; a Sallad in
another Diſh or Plate.
Shoulder of Mutton roafted, with a Farce of Oyſters,
or Oyſter-ſauce; ſtrip off the Skin when 'tis near enough,
and powder it with beaten Spice, ſome Powder of ſweet
Herbs, and grated Cruſts of Bread. See more in the
Receipt, but ſerve it with ſlices of Lemon or Orange;
but this is properly to be ſerved as a ſecond Diſh, where
a Buttock of Beef, or ſome other large Diſh boil'd, has
been firſt brought to the Table, and where there is a
good many Company unexpe&tedly come in, and Fowls
cannot be had, or have not been kill'd a Day before
hand; for Fowls are tough, tho’ never ſo young, if they
are dreſt the ſame Day they are kill’d.
Fillet of Weal ſtuff"d and roafted; to be garniſh'd with
ſliced Lemon, and ſerved with ſome Butter melted in a
China Baſon. -
Gooſe roafted, ſerved with a little Claret pour'd through

the Body into the Diſh, ºnd Apple-ſauce on a Plate.
Turkey roafted, with Pudding in the Crop, and Gravy
Sauce, garniſh'd with ſlices of Lemon, or pickled red.
Beet Roots. See the Receipt. . .
B 4 Bare
8 The Houſe-keeper's Pocket-Book.
Hare roaffed, with a Pudding in its Belly, to be ſerved
with Gravy Sauce in the Diſh, and garniſh'd with Le
mon or Orange ſliced ; have ſome Claret or Veniſon
Sauce, in a China Baſon. See the Receipt.
Capons roafted, with Sauſages, and Gravy Sauce in the
Diſh, garniſh’d with Lemon ſliced.
Pul/-/s with Eggs. To be ſerved with Gravy Sauce
# the Diſh, and hard Eggs, chopp'd and butter'd in a
Płºte.
Partrid es, three or four in a Diſh, with Gravy, gar
niſh’d with ſlic'd Lemon, and ſome Pap Sauce in a Plate.
See the Receipt.
Woodcocks, three or four in a Diſh, upon ſmall Toaſts
of Bread, ſome Gravy in a China Baton, the Garniſh
ſliced Lemon.
Wild Ducks, or Widgeons or Eaſe, lings, two or three
in a Diſh, roaſted with Seaſoning in their Bellies, and
ſerved with Gravy and Claret in the Diſh, and garniſh'd
with ſlices of Lemon ; have ſome buttel'd Onions on a
Plate.
Teal, Three or Four to be ſerved as the Wild Ducks.
A Wild Duck with Six Snipes, or a Dozen of Larks.
joal of Sturgeon pickled.
Neck, Loin, or Breaft of Weal, roaſted and garniſh'd
with ſliced Lemon.
Chine of Mutton Roafted, with Gravy in the Diſh,
and garniſh’d with Lemon ſliced ; bring a Plate of Pickles
with this to the Table.
Chickens roafted, with Aſparagus; the Aſparagus to be
ſerved in a Diſh by themſelves, with plain Butter over.
them, and the Chickens garniſh’d with Lemon ſliced,
and Gravy in the Diſh.
Loin of Mutton and Oyſter Sauce, to be ſerved in the
fame Diſh, with butter'd Onions on a Plate, or Pickles.
Pig roafted; to be ſerved with Gravy in the Diſh, or
White-Wine, Water and Salt warm'd for the Sauce;
and the Pig having its Head firſt cut off, muſt be divided
only. Curran Sauce is not in Faſhion. - -
Lamb Pye, and other Pyes of the like Nature.

Calve's Head roafted. See the Receipt.
- - Hog's
The Houſe-keeper's Pocket-Book. 9
Hog's Head roafted. To be ſerved with a little warm
Claret and Water in the Diſh, and Apple-Sauce in a Plate.
Hog's Hearſlet roaſted, with Spices and ſweet Herbs,
to be ſerved with Claret and Water in the Diſh, and
Apple Sauce in a Plate. -
Calve's Pluck roafted. To be ſerved with a Garniſh

of Lemon.
Hind Loin of Pork roaſted, to be ſerved with Claret
and Water in the Diſh, and Apple Sauce in a Plate.
Hot butter'd Apple Pye.
Inter-Meſſes, or odd Diſhes fºr ſmall Families, now in
- Seaſon.
Pig's Pettitoes boil'd, the Feet ſlit, and the other Parts
belonging minc'd, and ſerved with Butter melted, and a
little Vinegar and Lemon Juice.
Calve's Liver roafted, and ſtuff'd with the ſame Mix
ture as we put in the Belly of an Hare; to be ſerved with
Gravy, and garniſh'd with ſliced Lemon or red Beet
Roots. -
Ox Heart roafted, with the ſame Pudding in it as in

the Hare's Belly; roaſt this either larded with fat Bacon,
or cover'd with Veal Caul: ſerve it with Gravy Sauce
as you do a Hare, and garniſh with ſliced Lemon.
Fricaſſee of Tripe, white. See the Receipt.
* Fricaſſee of Tripe, brown. See the Receipt. -
Fry'd Tripe, in Batter made of Flower, Water, and a

little Salt ; ſerve it with Butter and Muſtard.
Fräcaffee of young tame Rabbets, either with white or
brown Sauce; to be ſerved with Garniſh of ſliced Lemon
and fry’d Parſley. -
Hog's Liver, Crow and Sweetbread fºy'd, with Pepper,

Salt, and Red Sage cut ſmall ; to be ſerved with Butter
and Muſtard, and garniſh'd with fry’d Parſley and ſliced
Lemon.
Veal minced. To be ſerved on fry'd or toaſted Sippets
of Bread, and garniſh’d with Lemon.
Harſhes of Mutton, Lamb, Veal, or Beef, in varions
Ways, Scº the Receipts; to be ſerved with Pickles for
Garniſh,
- - B 5 Calve's
Calve's Liver and Bacon fºyd. To be ſerved with
ſome Gravy and Butter, with a little Orange or Lemon
juice, and garniſh’d with ſliced Lemon.
Sweetbreads and Kidneys fºy'd, either of Mutton or
Beef, with Muſhrooms, and ſerved with a brown Ra
gout Sauce, garniſh'd with fry’d Parſley and Slices of
Lemon.
Peal Sweetbread: ragou'd. To be garniſh'd with
ſliced Lemon.
Salmigundy, is made of minced Veal or Lamb, or
Chicken, or Turkey, cut very ſmall, with ſome Lemon
Peel chop'd, ſome Apples chop'd, and ſome Onions,
where 'tis liked; heap this in a Plate, and ſerve it with
Anchovies, Capers, and Olives. This is generally eaten
with Oil, Vinegar and Muſtard.
Spinage few’d, and ſerved on Toaſts of Bread, with
poach'd Eggs upon it, garniſh'd with ſliced Lemon.
Collard Beef, to be ſerved in Slices.
Potted Beef, to be ſerved in Slices.
Tarts and Cheeſecakes.
D E S E R T.
Pears, Apples, Cheſnuts, French-Plumbs, Turkey- -
Figs, unleſs you have Sweet-meats.
- C H A P. III.
of the Diſłes fºr the Month of F E B R U A R Y.

- Firſt Cou Rs e.
Oups of Gravy, of Fiſh, and of Herbs ; to be ſerved
AY with a French Role in the middle for Fiſh, or Herb
Soup, and a Wild Duck or Teal in the Middle of the
Gravy Soup.
Hen Turkey boil'd with Oyſter Sauce, to be garniſh'd
with Lemon ſliced.
Turbot boil'd with Shrimps and Oyſters, garniſh’d with
iſliced Lemon.
- Beef
The Houſe-keeper's Tocket-Book. 11
Beef Marrow Bones, and black Hog's Puddings.
Marrow Puddings.
Chine of Mutton with Caper Sauce.
Stew'd Tench. See the Receipt for ſtew’d Carp.
Stew’d Carp, with Wine and Gravy, to be garniſh'd
with ſliced Lemon.
Spring Pye.
Eels Spitchcock, roll'd in Crumbs of Bread, with ſweet
Herbs and Spices. -
Scots Collops, with a Kidney of Veal, roaſted and

ſerved with Forced-meat Balls, Slices of Bacon fry'd,
and garniſh’d with Lemon ſliced. -
Pike, or jack roafted with a Pudding in the Belly, as

the Receipt directs, to be garniſh’d with ſliced Lemon
and fry’d Oyſters.
Plaiſe and Founders, fry'd and boil'd Whitings, with
Oyſter Sauce, garniſh'd with ſliced Lemon.
Whitings broil'd, and Pickerels' boil'd, with Shrimp
Sauce, garniſh’d with ſliced Lemon.
Cod’s-Head, with Oyſter and Shrimp Sauce.
Salt Fift, and Eggs or Parſnips.
Ham of Bacon, with Chickens and Herbs, ſuch as
Sprouts, Brocoly, or Lupines.
Second Co U R s E.
Squab Pidgeons roafted.
Chickens roafted with Aſparagus.
Patridges roaſted with Moonſhine, or Pap Sauce, gar
niſh’d with Lemon.
Quail, roafted. To be ſerved as the Partridges.
Neats Tongue and Udder roafted, with Veniſon Sauce.
1%ung Rabbets fricaſſee'd, garniſh’d with ſliced Lemon
or Orange. -
1%ung Rabbets roafted, garniſh’d with Lemon.

Turkey, garniſh’d with Lemon, and ſtrew’d with grated.
Loaf Sugar.
Trotters. To be ſerved up as a Tanzey,
Fry'd Sole, with a Garniſh of Lemon.
Lobſters. -
Sturgeon,
3 6 - --> -- Taris
12. The Houſe-keeper's Pocket-Book.
Tarts and Cheeſºakes.
Pear Pye and Cream.
Apple Pye hot and butter'd.
C H A P. IV.
Of Diſhes in the Month of M A R C H.
Firſt Cou Rs e.
ISH of all Sorts, boil'd and fry'd in a Diſh, to
- be ſerved with Lemon ſliced, and the Sauce in a
Baſon.
Soup, either of Gravy, Herbs, or Fiſh.
Ham and Chickens, or Pidgeons.
Pole of Ling, ſerved with Butter and Muſtard.
Salt F/, and Eags, or with Parſnips. The butter'd
Eggs muſt be pour'd over the Fiſh, and the Parſnips but
ter'd in a Plate.
Neats Tongue and Udder, with Greens and Roots; the
laſt to be in a Plate with Butter, only a few by way of
Garniſh about the Meat.
Weal ſlewºd, and ſerved with a brown Sauce.
Battalia Pye.
Beef Marrow-Bones, and Hogs Puddings, with Mar
row Puddings.
Mullets boil'd, with Shrimp or Oyſter Sauce, garniſh'd
with Lemon.
Carps ſlew'd.
Tench few’d.
Tench boil'd, with Oyſter or Shrimp Sauce, garniſh'd
with Lemon.
Anuckle of Veal boil'd, with Bacon and Greens.
Ache-bone of Beef boil'd, with Greens and Michaelmas
Carrots.
Turbot.
Diſhes fºr the Second Cou Rs e, in this Month.

Chickens roafted, with Aſparagus.
Ducklings roafted, with Gravy Sauce, and garniſh'd
with Lemon,
Puff,
The Houſe-keeper's pocket-Book. 13
Puffs, made of Currans, Marrow, Yolks of hard
Eggs, Apples ſhred ſmall, Sugar and Spice, fry'd in
Puff-Paſte.
Ruff, and Reeves raaffed. To be ſerved with Gravy
Sauce, garniſh'd with Lemon.
Pike Barbecued, with Shrimp or Oyſter-Sauce,
Skirret Pye.
Pear Tarts, with Cream.
Salmigundy.
gu D E S E R T.
Apples, Pears, China Oranges, Turkey Figs, dry’d

Grapes, French Plumbs, Almonds and Raiſons, Jellies,
. Shrewsbury-Cakes, &c.
C H A P. V.
Proviſions for the Firſt Cou Rs E in A PRI L.
Ackerel, with Gooſeberry Sauce. But this is a dear
Diſh.
Carp flew'd, with Smelts fry'd about them.
Tench boil'd, ſerved with Butter melted and Anchovies,
with Shrimps. -
Ham and Chickens, with Brocoli.

- Pidgeons boil'd, with Bacon and Spinage,
Calve's Head boil'd, with Bacon and Spinage.
Knuckle of Weal boil'd, with Bacon and Spinage, or
Brocoli ; the Brocoli to be laid in a Cullender Diſh.
Lumber Pye.
Chine of Peal, ſerved with Spinage, and garniſh'd
with Lemon.
Stew'd Beef, or Beef Alamode.
Fricaſſee of young Rabbets.
Scots Collops as before, garniſh'd with Lemon.
Fricaſe of Chickens, either White or Brown, gar
niſh’d with Lemon.
Beef boil'd, with Greens and young Carrots.
Leg of Lamb, with Spinage ſtew’d.
Neck of Weal boil'd with Rice,
Weal or Lamb Pye.
Fºr
For the Second Co U R s E in this Month.
Ducklings roafted, with Gravy Sauce or green Sauce,
and garniſh'd with Lemon ſliced.
Green Geeſe roaffed, with Gravy Sauce or green Sauce,
and garniſh’d with Lemon ſliced.
Butter'd Sea Crabs. To be ſerved in their Shells.
Roafted Lobſters. -
Lobſers and Prawns.

Cray Fift.
Lamb roafted, and Cucumbers, or Kidney Beans. But
both the laſt are very dear.
Pickled Salmon.
Pickled Herrings.
Chickens and Aſparagus. Of the laſt there are ſome
forced, but for the moſt Part, we have natural Graſs,
March Pane.
Marienated Fift.
Butter'd 4ple Pye hot.
Tarts, Cheeſcakes, and Cuffards.
D E S E R T.
Nonpareil Apples, Pearmains, Ruſſet Pippins, Bon
chretien Pears, &c. -
Cherries may be had, and Raspberries, at Mr. Whit

mil's at Hoxton, as Extraordinaries.
C H A P. VI.
Of the Proviſions for the Month of M A Y.
Diſłes for the Firſt Co U R s E.
O I L’D Beef, with Roots and Spinage, or Parſnips;
there may be ſome Brocoli.
Boil'd Leg of Mutton, with Roots and Greens, each
to be garniſh’d with Carrots ſliced.
Boil'd Neck of Weal, with Greens and Roots.
joal of Salmon boil'd, with fry’d Smelts, and ſerved
with Anchovy Sauce, and garniſh'd with Lemon ſliced.
Chicken Pye,
Calve's,
The Houſe-keeper's 'Pºul-Bok, 5
Calve's Head, dreſt in a grand Manner.
Chine of Mutton, garniſh'd with Capers.
Roafted Fowl: a-la-Daube, or forced.
Roafted or boil'd Neats Tongues and Udder, with Bro
coli, or Lupines; and perhaps there may be ſome Colly
flowers, or young Cabbages.
Breaft of Weal ragoud, garniſh’d with Lemon.
Mackrel, with Goosberry Sauce.
Stew’d Carp.
Stew’d Tench. -
Boil’d Puddings, to be ſerved with their proper Sauce.

Beans and Bacon. -
Second Co U R s E.
Turkey Pout:. ; and you may lard them and ſerve
them with Moonſhine, or Pap Sauce.
Peaſe are now Rarities, ſerve them hot with Butter or
Gravy.
Quails roafted, garniſh’d with Lemon.
Prawns or Cray Fiſh.
Collard Eels.
Haunch of Veniſºn roafted, with its Sauces of ſeveral
Sorts.
Leveret roafted, with Veniſon Sauce.
Fawn roaſted, with Vinegar Sauce.
$2uarter of Kid roafted, with Veniſon Sauce.
Curran Fritters, with grated Loaf Sugar over them.
Roafted Lobſters.
Toung Ducks roafted, with Gravy Sauce or green Sauce,
Green Geeſe, with Gravy Sauce or green Sauce. --
Aſparagus upon Toaſts. -
Tarts, Cuſtards, and Cheeſcakes.

D. E. S. E. R. T.
Apples, Strawberries, and ſome Cherries.
c H A P.
16 The Houſe-keeper's Tocket-Bº.
c H A P. VII.
Of the Proviſion fºr JUN E.
Firſt Cours e.
A M and Chickens, with Cabbage or Collyflowers.
Marrow Puddings, and Marrow Bones of Beef.
Haunch of Veniſon, falted and boil'd, with Collyflow
ers, or Cabbages and Turnips.
Shoulder of Mutton, and Kidney Beams.
Stew’d Carp.
Stew’d Tench. -
Lamb boil'd, with Collyflowers or Cabbages.

Roafted Pike, or Barbet, with a Pudding in the Belly,
to be ſerved with a Sauce of Butter, Gravy and White
Wine, Anchovy, and Shrimps.
Humble Pye.
Lamb Stones ragou'd, with Sweetbread, garniſh'd with
Lemon. -
Diſh of Mullets boil’d. -
Stewa Soles, garniſh'd with Smelts fry'd, and fry'd

Bread Sippets.
Mackarel boil’d.
Beans and Bacon.
%
Breaſ: Veal ragou'd, garniſh'd with Lemon ſliced.
Trouts boil'd, and ſerved with Anchovy Sauce.
jowl of Salmon boil'd, ſerved with Lobſter Sauce,
garniſh’d with fry’d Smelts, Lemon ſliced, fry’d Sippets,
and Horſe Radiſh ſcraped.
A Fricaſſee of Rabbets, or Chickens.
Veniſºn Paſły.
A Piece of Beef boil'd, with Collyflowers.
Pig roafted.
2 Haunch of Veniſºn, ſalted and boil'd with Collyflowers
and Turnips.
Pidgeons boil'd, with Bacon, Collyflowers, and young
Carrots, ſerved in one Diſh.
Second Co U R S e.
Pheaſant Pouts, ſerved with Gravy Sauce,

- Turkey
Turkey Pouts, ſerved the ſame as the Pheaſant; and
there may be ſome Moonſhine, or Pap Sauce; both may
be garniſh’d with Lemon ſliced, or fifted Raſpings of
Bread on the Edge of the Diſh.
foung Ducks roafted, with green Sauce, or Gravy Sauce.
Fawn roafted, with Veniſon Sauce.
Lobſters.
Prauns or Crayff.
1%ung Rabbets roafted, garniſh’d with Lemon ſliced.
A jowl of Sturgeon.
guails roafted ; to be ſerved as the Pheaſants.
Fry'd Soles; to be ſerved with a Sauce of Butter, An
chovies, White Wine, Spice, Gravy and Shrimps; you
may garniſh with Lemon ſliced, and Horſe-Radiſh ſcrap’d.
Spitchcock Eels, ſerved with Anchovy Sauce, garniſh'd
with Lemon ſliced.
Collar’d Eels.
Collar'd Pig.
Creams and jellies of ſeveral Sorts. .
Leveret roafted, with Veniſon Sauce.
Butter'd Crabs.
Cuffards.
Tarts and Cheeſcakes.
Sullibułs.
Peaſe, either toſs'd up with Gravy or Butter.
4 Chine of Salmon, fry'd with Anchovy Sauce, gar
niſh’d with Lemon. -
Skirrets boil"d; to be ſerved with Sack, Butter and

Sugar, and garniſh'd with Lemon.
D E S E R T.
Cherries, Strawberries, Junetin Apples, Currans,
Muſculine Abricots, Junetin Pears, ſome early Figs.
C H A P. VIII.
Containing the Proviſions for J U L Y.
Firſt Co U R s E.
Rºſh Salmon boil'd, with Shrimp and AnchovySauce.
F To be ſerved with a Garniſh of Lemon ſliced, and
Horſe Radiſh, Trouts
Trouts boil'd, and ſerved with butter'd Lobſters.
Grand Sallad. -
Carp ſew'd, with a Garniſh of Spitchcock Eels and

Lemon ſliced, and a Baſon with Anchovy Sauce.
Tench flew'd, and ſerved as the Carp. -
Pike, or Barbel roafted, with a Pudding in the Belly,

ſerved with Gravy Sauce and garniſh'd with Lemon.
Ham and Chickens, with Collyflowers or Cabbages.
Beef boil'd, with Collyflower or Cabbage. Note.
Never ſqueeze your Cabbage, but let it drain only; then
cut it and toſs it up with thick Butter.
Chine of Weal.
Pig.
Puddings boil'd, of ſeveral Sorts.
Marrow Bones, and Hogs Puddings.
Patty Royal.
Pidgeon Pye.
Peniſon Paſły.
Fowl: boil'd, with Bacon and Collyflowers.
Haunch of Veniſon, ſalted and boil'd, to be ſerved with
Collyflowers, Cabbage, Kidney Beans and Turnips.
Shoulder of Mutton ſalted and boil'd, with the ſame
Furniture as the Haunch of Veniſon.
Scots Collaps. To be garniſh'd with Lemon.
Pidgeons boil'd, with Bacon and Collyflowers, &c.
Calve's Head boil'd, with Bacon and Collyflowers, or
Cabbage, or made into a grand Diſh.
Beans and Bacon.
Mackarel.
Turbot boil'd, and ſerved with Shrimp or Lobſter Sauce,
garniſh'd with fry’d Smelts, Lemon and Horſe Radiſh.
Second Co U R s E.
1%ung Wild Ducks which are Flappers, roaſted, and

ſerved with Gravy and Claret Sauce, and garniſh'd with
Lemon.
1%ung Tame Ducks roafted, and ſerved as the Wild
Ducks, but ſome butter’d Onions maſh’d on a Plate.
Partridges or Quail, roafted, and ſerved with Gravy
in the Diſh, and Moonſhine, or Pap Sauce on a Plate,
Shoulder.
Shoulder of Veniſon roafted, with Gravy Sauce in the
Diſh, and Claret Sauce on a Plate.
Lobſters or Prauns, or Crayfiſh, garniſh’d with Fennel.
Marinated Fi/%. -
Collar'd Pig ſliced, and garniſh'd with Lemon.

Collar'd Eel in the Collar, garniſh'd with Lemon.
Potted Meniſon in Slices, garniſh'd with Lemon or Na
ſtertium Flowers. -
Collar’d Beef in Slices, garniſh'd the ſame as above.

Potted Beef in Slices, garniſh'd as before.
Hare roafted. To be ſerved with Gravy Sauce in the
Diſh, and ſome Claret Sauce on a Plate.
Turkey Pouts roafted, with Gravy Sauce in the Diſh,
and ſome Pap Sauce on a Plate.
k Pheaſant Pouts roafted, and ſerved as the young Tur
eys. -
Pidgeons roafted. To be ſerved with Butter and Parſley.

Peaſe, either toſs'd up in Gravy or Butter, garniſh'd
with boil’d Mint.
Rabbets roafted, garniſh'd with Lemon.
Souſed Mackarel, garniſh'd with Fennel.
Tanſy, garniſh'd with grated Loaf Sugar, and Orange
or Lemon. -
Squab Tame Pidgeons roaffed, and ſerved with Parſley

and Butter, with Garniſh of Lemon. -
Tarts, Cuſtards in Cups, Cheeſcakes and Jellies.

D E S E R T.
Plumbs, ſome early Grapes, Peaches, Abricots, Cur
rans, Gooſberries, Raſpberries, ſome Strawberries, Cher
ries, Apples and Pears, Pine Apples, and about the End
ſome Philberts.
c H A P. IX.
The Proviſions for A U G U S T.
Firſt Cou Rs e.
E G of Pork ſalted, and boil'd with Turnips, Car
rots, Cabbage and Collyflowers; to be ſerved with
a Garniſh of every one, and the reſt butter'd, and ſerved
in a ſmall ſingle Diſh. Pig
Pig roafted. To be ſerved with a little White Wine,
ſome Salt, and a little Piece of Butter warm'd together,
and the Pig only brought to the Table, with the Head
ſlit thro’ the Middle, and the Body chin'd down through
the Middle, with the Sides laid by one another; but the
Brains muſt be maſh'd, and mix’d with the Sauce.
Ham and Chickens, with Collyflowers or Cabbage.
Haunch of Veniſºn, ſalted and boil'd with the afore
faid Furniture. -
Haunch of Peniſon roafted. To be ſerved with Gravy

Sauce in the Diſh, and Claret Sauce in a Plate.
Peniſon Paſy.
Stew’d Carp or Tench, garniſh'd with Spitchcock Eels,
and Lemon ſliced, with Horſe Radiſh ſcraped.
Biſgue of Fift; that is, Fiſh of ſeveral Sorts, ſome
boil'd and ſome fry’d, or boil'd with a rich Sauce of But
ter, Gravy, Anchovies, White Wine, Spice and Muſh
rooms pickled, and Shrimps. The Sauce to be ſerved
in a Baſon, after a little has been pour’d over the Fiſh.
Forced Fowls, or Fowls a la Dawłe, to be ſerved with
fry'd Muſhrooms dipt in Butter, and a rich Grivy Sauce,
garniſh'd with fry’d Skirrets, Oyſters, and Lemon ſliced,
Humble Pye.
Pidgeon Pye. -
Fricaſe of Chickens, or Rabbets whole.

Rabbets boil'd, with butter'd Onions.
Beef alamode.
Florentimes.
Beams and Bacon.
Chine of Mutton, with ſtew’d Cucumbers, to be ſerved -
in the ſame Diſh.

Second Co U R S E.
#.
Pheaſants and sº roafted,
Fi/}.Partridges ſº .
as before.
Turkey Pouts roafted, with Gravy Sauce, and garniſh'd

with Lemon.
Lobſters, either roaſted or cold.
Butter’d Crabs, in their Shells, or on Toaſts.
Broil'd Pike, or Spitchcock Eel.
Salmigundy.
Calve's
Calve's Liver roafted and ſtuff'd , to be ſerved with
Gravy Sauce.
Pork Griskins; to be ſerved with Butter and Muſtard.
Ox Heart ſuff’d with forced Meat, and roaſted; to
be ſerved with Gravy.
Chickens roafted, with Gravy Sauce.
Tanſey; to be ſerved with Lemon, or Orange, and
grated over with Loaf Sugar.
Tarts, Cuſtards and Cheeſcakes.
jellies of ſeveral Sorts.
Creams of ſeveral Sorts.
€ollar'd Pig.
Collar'd Eel.
Potted Veniſºn, in Slices.
Potted Beef, in Slices.
Collar'd Beef, in Slices.
Peaſe. -
D E S E R T.
Grapes, Plumbs, Pears, Figgs, Raſpberries, Peaches,
Abricots, Apples, Mulberries, Currans, Melons. -
C H A P. x.
Proviſions for S E P T E M B E R.
Firſt Cou Rs e.
E E F ſalted and boil'd, with Collyflowers, Cab
B bage, Carrots, or Turnips, as you will ; ſerve the
Beef alone, with a Garniſh of any of the foregoing
Roots and Herbs, laid here and there about it, and the
reſt of them diſpoſed handſomely in a ſmall Diſh, with
melted Butter.
A Leg of Pork boil'd, with the ſame Furniture as men
tioned for the Beef. Note, your Pork is the beſt of the
black Breed, and to be kill'd at fix or ſeven Months old.
Knuckle of Weal, boil'd with Bacon, and ſerve it with
Cabbage or Sprouts of Cabbages in the ſame Diſh.
Chine of Mutton, with ſtew’d Cucumbers, garniſh'd
with Lemon ; and in a ſmall Diſh, ſerve at the ſame
- - - - Time
*~~
Time a Sallad of Purſlain, Cabbage Lettice, and Naſtur
tium Flowers, with the Yolks of hard Eggs cut in Halves
on the Edge of the Diſh about the Sallad.
Geeſe roaſted, and ſerved with a little warm Claret,
pour'd through their Bellies in the ſame Diſh, and Apple
Sauce on a Plate. -
Haunch of Veniſºn, ſalted and boil'd, to be ſerved with

Collyflowers and Kidney Beans, all in the ſame Diſh,
with Cabbage, Carrots, or other Herbs or Roots in a
ſmall Diſh.
Pidgeon Pye.
Veal Pye.
Squab Pye, or Devonſhire Pye, made with Mutton or
Beef Steaks, ſeaſon'd with Pepper and Salt, with ſome
Apples and Onions ſhred in it.
Pork Pye, with Potatoes; the Roots to be cut in Dice.
Rabbits boild with Onions, maſh'd and butter'd, to be
ferved in the ſame Diſh.
Rabbets cut in Pieces, with ſome fat Pork Steaks ſea
ſon'd in a Pye.
Weniſon Paſy.
Boild Leg of Mutton, with Turnips.
Lumber Pye.
Beef-Steak Pye, with Turnips cut in Dice, put in with
the Beef.
Boil"d Pidgeons and Bacon, with Cabbage, Collyflow
ers, and Roots. - -
Calve's Head in a grand Diſh.

Artichoaks; to be ſerved with the Leaves taken off al
together, and the Choak taken thin off, the Heart and
Head of the Leaves put on again, with Butter melted in
China Cups. -
Scate or Thornback, ſerved with Anchovy Sauce and

Shrimps.
Second Co U R s E.
Ducks roafted; to be ſerved with Gravy Sauce in the
fame Diſh, and butter'd Onions maſh'd in a Plate; the
Ducks to be garniſh'd with ſliced Lemon, or red Beet
Roots ſliced.
Butter'd Apple Pye, ſerved hot. -
- Partridges
Partridges roafted, with Gravy in the Diſh, garniſh'd
with Lemon and Pap Sauce in a Plate.
Pheaſants roafted, and ſerved in the ſame Manner as
Partridges.
Eels Spitchcock ſerved with Anchovy Sauce, and gar
niſh'd with Lemon or red Beet Roots.
Soles fºyd, ſerved with Anchovy and Shrimp Sauce,
gº with Horſe Radiſh ſcraped, and Lemon.
Lobſters. . -
º: of Mutton roafted, or the Neck or the Breaſt

roaſted, ſerved with Gravy Sauce in the ſame Diſh, with
a Plate of Claret Sauce. - -
Teal, or Widgeons roafted; to be ſerved as the Ducks

mention'd in this Month. -
Smelts fºy'd ; to be ſerved with Anchovy and Shrimp

Sauce, and garniſh'd with fry’d Oyſters, or Lemon ſliced,
or Horſe Radiſh grated.
jowl of Sturgeon.
Pickled Salmon, garniſh’d with Fennel Leaves.
Collar'd Beef, ſerved in Slices.
Collar'd Pig, in Slices, garniſh'd with Lemon.
Collar’d Eel. -
Cold Neats Tongue ſliced, ſerved with Butter.

Peaſe.
. Tarts, Cheeſcakes, Creams, Jellies.
- D E S E R T. -
Philberts, Walnuts, Apples, Pears, Peaches, Nečta- .

rins, Mulberries, Figs, Grapes, Morello Cherries, ſome
Currans, and ſome of the ſecond Crop of Strawberries,
and Melons.
C H A P. XI.
Of the Proviſions for O C T O B E R.
Firſt Co U R s E.
Aunch of Doe Peniſon, ſalted and boil'd, with a
T. Furniture of Cabbage, Collyflowers and Roots,
to be ſerved as others of Buck Veniſon. - - H
zzzzz
Ham and Fowl: boil'd, with Roots and Greens.
Bacon, or Pickled Pork boil'd, with Pidgeons or Fowls;
to be ſerved with Greens and Roots, like the Ham and
Fowls.
Cod’s Head boil'd, with Shrimps, Anchovies and Oyſ.
ter Sauce, and garniſh'd with fry'd Bread, fry'd Oyſters,
Lemon ſliced, and Horſe Radiſh ſcraped. Have a Baſon
of the ſame Sauce by the Diſh.
Pidgeon Pye. -
Neats Tongue and Udder roaffed, ſerved with Gravy in

the Diſh, and Veniſon Sauce in a Plate. -
Biſgue of Pidgeons. w -
Lumber Pye. -
Stew’d Carps or Tench; to be garniſh'd with Eeſ Spitch

cock, and ſliced Lemon or Horſe Radiſh ſcraped.
Scots Collops, garniſh’d with Lemon.
Turkey and Chine, ſerved with Gravy in the Diſh, and
garniſh'd with red Beet Roots or Lemon ſliced.
Pork boil'd and ſalted, with Roots and Greens in the
ſame Diſh, and a Peaſe Pudding in another Diſh.
Salted Beef boil'd, with Carrots, Cabbage, or Colly
flowers; to be ſerved with a few Herbs and Roots for
Garniſh; but the Body of the Roots and Herbs to be
butter'd in a Diſh by themſelves.
Chime of Mutton roafted, with Gravy Sauce in the
ſame Diſh, or ſtew’d Cucumbers, and garniſh'd with
Pickled Cucumbers, or other Pickles, or elſe a Plate of
Pickles by it. --
Geeſe roafted. -
Veniſºn Paſy.
Mutton Pye. -
Second Co U R s E.
Wild Ducks roafted; to be ſerved with Gravy and Cla
ret Sauce, and garniſh'd with Lemon and red Beet Roots
ſliced and pickled. Note, all wild Fowl ſhould be but .
little more than half roaſted. - -
Teals, Widgeons, and Eaſterlings, ſhould be ſerved as

the Wild Ducks.
MWoodcocks roafted, and placed upon Toaſts of Bread,
without taking out their Guts, and with Gravy Sauce in
the Diſh. Snipes
The Houſe-keeper's Pocket-Book. 2;
Snipes may be roafted, and ſerv'd with the ſame Sauce
as Woodcocks. -
Larks roafted upon Scuers, with ſlices of fat Bacon;

they muſt be ſpitted upon the Scuers fide by ſide, as
Woodcocks ſhould be, but the Larks muſt have a thin
flice of fat Bacon between them. Serve them on the
Scuers, fix on a Scuer, with grated Crumbs of Bread ei
ther fry'd criſp, or hardened before the Fire, being ba
ſted with Butter or Lard, and garniſh’d with Lemon;
but have ſome good Gravy in a China Baſon by them.
Some will put a Sage Leaf between the Legs of every
Lark to roaſt with them, 'tis very good. Note, ſome
have Silver Scuers; and Larks are a good Garniſh for
Wild Ducks. , -
Chine of Salmon, broil'd or fry'd, with Anchovy and

Shrimp Sauce. - . .
Artichoaks, with Butter melted in China Cups.

Artichoak Pye. -
Smelts fºy'd, ſerv'd with Anchovy Sauce, and gar

niſh'd with Lemon.
Eels broil'd, to be ſerv'd with Anchovy Sauce, and
garniſh'd with Lemon. -
Partridges roafted, to be ſerv'd with Gravy in a Diſh,

and ſtew’d Sallary, with a rich brown Gravy Sauce in a
Plate, garniſh'd with Lemon or Barberries. -
Pheaſants roafted, to be ſerv'd with Gravy Sauce in a

Diſh, and Pap Sauce in a Plate. - -
Tarts, Cheeſecakes, Jellies, and Creams of all Sorts. .

- F R U I T S.
Apples, Pears, Peaches, Nečarins, Plumbs, Mulber
ries, Grapes, ſome Currans that have been cover'd, ſome.
Walnuts and Figs, W **
C C H A P.
25 ſhe Houſe-keeper's Pocket-Book.
C II A P. XII.
Proviſions fºr NO V E M BER. -
Firſt Cou Rs E.
Oi!'d Rabbets, ſerv'd with maſh'd Onions butter’d,
all in one Diſh.
Boil'd Leg of Pork ſalted, with Turnips, the Pork to
be ſerved with a garniſh of ſome of the Turnips.
Boil'd Leg of Mutton, with Greens and Roots, to be
ſerved as the former.
Boifa Haunch of Doe Veniſºn, with the Furniture of
Herbs and Roots, to be ſerv'd as mentioned before in the
former Month. -
Boil’d Fowls and Baeon, or Pickled Pork, to be ſerv'd

with Colliflowers or Cabbage, like Ham, and Herbs or
Roots.
Ham and Fowls boild, with Greens and Roots, to be
ſerved as in the former Month. -
Weal in ragou, to be ſerved with Muſhrooms in the

brown Sauce, and garniſhed with Lemon.
Stew’d Carp or Tench, garniſh'd with Lemon.
Boil'd Turkey, with Bacon and Greens and Roots to be
{erved. -
Chine of Mutton, with Pickles, ſerved in a Plate by

lt.
Veniſºn Paſy, of Doe Veniſon.

Chine of Weal, ſerved with Pickles on a Plate. º
Breaft of Mutton ragou’d, garniſhed with Lemon or
Barberries.
Ox Cheek, ſtew'd or bak'd. •
Stewd Beef of any Pieces, to be ſerved with the Broth

and Sallary, Leeks, Turnips, Carrots, Sweet Herbs Juice
and Spices, and you may if you will put in toaſted Bread
cut in Dice.
Geeſe roafted, to be ſerved with Claret or White
Wine pour'd thro’ their Bodies, to draw their Gravy,
and to be uſeful in the Plate,
Calves
The Houſe-keeper's Pocket-Book. :7
Calves Head, with its Appurtenances, as in the for
mer Month. --> -
Roafted Hen Turkey, with Oyſter Sauce, to be garniſh

ed with Lemon or red Beet Roots.
Minced Pyes.
Second Co U R s E.
Smelts fºy'd, to be ſerved with Anchovy and Shrimp
Sauce, and garniſhed with Lemon and Horſe Raddiſh
ferap’d.
Chine of Salmon fry'd, with Sauce of Anchovy and
Shrimps, pour'd over the Diſh.
Potatoe Pye. -
Woodcocks roafted, and ſerved as in the former Month.

Snipes and Larks in a Diſh, with Gravy as directed in
the foregoing Month. - -
Partridges roafted, and ſerved with Gravy in the Diſh,

and Pap Sauce in a Plate.
Pheaſants roafted, to be ſerved as the Partridges above.
Wild Ducks, Widgeons or Teal, to be ſerved with
Gravy and Claret in the Diſh. -
Neats Tongues, ſerved in ſlices.

Collard Beef, in ſlices.
Marinated Fiſh, to be ſerved with Lemon as a Garniſh.
Pear Pye with Cream.
Hot Apple Pye with Quince, butter'd.
F R U I T S.
Apples, Pears, and dry’d Fruits, ſuch as French
Plumbs, dry'd Grapes from Lisbon, or Oporto, and
fome Walnuts, with Cheſnuts. -
C H A P. XIII.
Proviſions fºr DECEMBER.

Firſt Co U R s E.
4% and Fowl, with Carrots, Cabbage and Col.
ºf liflowers. -
C 2 - Pur.
T
28 The Houſe-keeper's Tocket-Book.

Buttock of Beef boil'd, with Roots and Greens.
Leg ºf Pork boil'd, with Turnips, and ſerved with
Peaſe Pudding. .
Sirloin of Beef roafted, and ſerved with Collyflowers
in a Diſh by themſelves, the Beef garniſhed with Horſe
Radiſh ſcrap’d.
Chine of Mutton.
Haunch of Peniſºn boil'd, with Cabbage and Colly
flowers. -
Pidgeons and Bacom boil'd, with Greens and Roots.

Leg of Mutton boil'd, with Turnips and Greens.
Lºg of Lamb boil'd, with Spinage, to be ſerved with
the Loyn fry’d in Steaks, and lay’d about the Diſh ;
there muſt be ſome Gravy in a Baſon. -
Chine of Pork and Turkey, ſerved with Greens and

Gravy, garniſhed with Lemon.
Boil"d Pullets and Oyſter Sauce. -
Roafted Tongues and Udder, ſerved with Veniſon Sauce.

Rabbets boil'd, with Onions.
A Hare Grigg’d, garniſhed with Lemon, or red Beet
Roots.
Calves Head, dreſs'd in a grand manner; with Cocks
Combs, Muſhrooms, Oyſters, and forc’d-meet Balls,
and garniſhed with Sauſages, and Lemon or Orange.
Cod. Head boil'd, with Shrimps and Oyſter Sauce, and
garniſhed with Smelts or Gudgeons, and fry’d Oyſters,
and Horſe Radiſh ſcrap’d. -
Stew’d Carp or Tench, garniſhed with Eels Spitchcock

and Lemon, with Anchovy Sauce in a Baſon.
Minc'd Pyes.
Stew’d Sales.
Lºmbar Pye.
Weal Pye.
Squab Pye.
Soups, of Gravy or Peaſe, or Plumb Pottage.
Peniſºn Paſy.
Second Co U R s E.
Rabbets roafted. Hare

The Houſe-keeper's-Pocket-Book. 29
Hare roafted, with a Pudding in the Belly, to be ſer
ved with Gravy in the Diſh, and Veniſon Sauce in a
Baſon. -
Capons roafted, and ſerved with Gravy, garniſhed

with Sauſages and Lemon.
Turkey roaft. d, with forc’d-meat in the Crop, and
ſerved with Gravy in the Diſh, garniſhed with Lemon;
there may be boil’d Onions in a Plate or Pap Sauce.
Pheaſants roafted, with Gravy in the Diſh, and Pap
Sauce on a Plate. Note, one of the Pheaſants may be
larded, garniſhed with Lemon.
Partridges roafted, to be ſerved with Gravy Sauce in
the Diſh, and garniſhed with Lemon ; you muſt have
ſome Pap Sauce ſerved with them on a Plate. -
Woodcocks roafted, and ſerved on Toaſts of Bread, gar

niſhed with Lemon or Orange, with Gravy in a Baſon.
Snipes roafted, to be ſerved with Gravy in a Diſh, and
garniſhed with Lemon. -
Larks roafted on Scuers, with ſlices of Bacon between

them, to be ſerved on the Scuers, with dry’d Crumbs of
Bread under them, and Gravy Sauce in a Baſon.
Wild Ducks roafted, to be ſerved with Gravy under
them, garniſhed with Lemon. - -
Teal, Eaſterlings, or Widgeons roafted, to be ſerved as

Wild Ducks. -
Buffard roafted, to be ſerved with Gravy in the Diſh,

and Pap Sauce on a Plate, the Garniſh is Lemon or red
Beets. - -
Squab Pidgeons reafted, garniſhed with Orange, and

ſome Butter and Parſley in a Baſon.
Potted Lamprey.
Potted Charrs.
joal of Sturgeon.
Potted Peniſºn.
Lohffers.
Tamſey, garniſhed with Orange.
Pear Tart with Cream.
Fore Quarter of Lamb roafted, to be ſerved with Mint
ſhred ſmall in a Saucer, with Vinegar and Sugar, the
C 3 Lamb
36 The Houſe-keeper's pocket-Book.
Lamb ſhould be garniſhed with Orange, and there ſhould
be a Sallad ſerved at the ſame time. -

F R U I T S.
China Oranges, Cheſnuts, Pomgranates, Pears, dry'd

Grapes, Apples.
N. B. In this Month, Brawn is in ſeaſon, and muſt
always be ſerved either in the Collar or Slices, before the
I)inner comes on the Table, to be eat with Muſtard.
Oyſters muſt be opened and laid in their Shells in a
Diſh, and ſerved before Dinner.
It is to be obſerved, that in the Courſe of Dinners,
the groſſer Meats ſhould always be ſet firſt on the Table,
and there ſhould never be two Diſhes at a Dinner of the
fame ſort of Meat, tho’ they are diverſified by Boiling
one and Roaſting the other, or Baking it; but make as
much Variation as you can.
All Boil’d Mcats ſhould be ſerved firſt, Baked Meats
next, and Roaſted laſt.
C H A P. XIV.
Recents in Cook ERY ; Or, Dr.R. Ect Ions for dreſſing

all Sorts of Meat, Fowl, and Fift, after the moſt ele
gant Manner.
A Shoulder of Mutton forc'd,
AKE half a Pint of Oyſters and ſome butter'd
Eggs, three Anchovies, a piece of an Onion,
Pepper, Salt, and ſweet Herbs ; ſhred them, and mix
them together, and ſtuff your Mutton under the Skin in
the thickeſt Parts, or where you pleaſe; then roaſt it,
and for Sauce take ſome Claret and Oyſter Liquor, two
Anchovies, a little Nutmeg, a piece of Onion, and ſome
Oyſters; ſtew all theſe together; take out the Onion,
then put in a piece of Butter, toſs it up till 'tis thick, put
it under the Mutton, ſerve it hot, and garniſh, it with
fry’d Oyſters and Lemon ſlic'd,
Olives of Beef Roafted, or Baked.
A K E ſome of a Buttock, or Rump of Beef, and
... cut ſome of it into thin ſlices, then hack them
with the back of your Knife, lard them with fat Bacon,
and ſeaſon it with Pepper, Salt and Nutmeg, ſome ſweet
Marjoram, a little Onich, ſome butter'd Eggs; then lay
it on the ſlices of Beef, and roll them up together round
in a Veal Caul : you may roaſt them or bake them,
then garniſh with Artichoak Bottoms,fry’d Lemon ſliced,
your Sauce Gravy, with a Glaſs of Claret; ſerve on
Sippits hot.
A Collar of Mutton Roafted.
OU muſt take the Breaſt and Neck of Mutton to
gether, skin it in the whole Piece, then parboil it,
and prepare a Mixture of Crumbs of Bread, a little Pep
per, Salt, Nutmeg, Lemon Peal grated, and a little
ſweet Herbs; to this put the Yolks of fix hard Eggs
beat in a Mortar, with five Ounces of Butter; mix this
with the other Ingredients, then take the inſide of the
Mutton and ſtrew it upon it, then roll it up as cloſe as
you can, bind it about with a Fillet, then ſpit it; it muſt
be ſpitted through the middle lengthways, and baſted
with Butter, ſalting it every now and then ; then take
the grated Bread and ſome of the ſame ſeaſoning above,
ſprinkled upon it juſt before it is enough ; when it is
enough, ſerve it with ſtrong Gravy and Lemon Juice,
and garniſh with Lemon and Grange ſliced; if Oyſters
are in Seaſon, add fry’d Oyſters.
A Neats Tongue Roafted.
T Awill
K E a pickled Tongue, and boil it till the Skin
come off, and when it is skin’d ſtick it with
Cloves about two Inches aſunder, then put it on a Spit,
and wrap a Weal Caul over it,and roaſt it till it is enough;
then take off the Caul, and juſt froth it up, and ſerve it
in a Diſh with Gravy, and ſome Veniſon, or Claret
C. 4. Sauce.
Sauce in a Plate, garniſh it with raſpings of Bread fifted
and Lemon ſliced.
To Roºft a CaAves Liver.

A K E a freſh Calves Liver, and make a large
# Hole in it with a Knife to run length ways thro'
it ; then make ſome Stuffing of the Liver parboil'd, ſome
grated Brºd,ſome Lemon Peal grated, ſome ſweet Herbs
fººd finail, three butter'd Eggs, mixed all together, ſome
&lt, Fepper, and Nutmeg ; then fill the Holes with
the Stuffing; you mºy lard the Liver with fat Bacon,
or wrap it in a Câul of Well, it is better to roaſt it on a
String, than ſcier it on a Spit; you may ſerve it with
Veniſon Sauce or Gravy Sauce, garniſh with Lemon.
ſliced.
Tº Roºft a Woodcock.
A K E ſome Gravy, ſome Spice, and let them
boil a little; then put in a piece of Butter,a Glaſs
of red Wine, let the Guts of the Woodcock run on Sip
pets, or a Toaſt, and lay it under the Woodcock, and
pour the Sauce in the Diſh or Baſon; you muſt ſpit your
Woodcock under the Wings.
To Roaſ a Hare with a Pudding in the Belly.
ASE the Hare, and you may lard it if you pleaſe
on the Haunches, then take the Liver and parbºl
it and mince it ſmall, add to it ſome grated Bread, ſome
Nutmeg, grated Pepper, Salt, ſweet Marjoram powder'd
or chop'd ſmall; mix theſe well together, and then but
ter two or three Eggs, and put them to the above Mix
ture, and make it like a Paſte, then put it in the Belly
of the Hare,and ſerve it up. When you lay it down to
the Fire, put into the Driping-pan an Onion cut in two,
ſix good Cloves, ſome Lemon-Peel, and a little Salt,
with three Pints of Water ; baſte the Hare with this till
it is almoſt enough, and then baſte it with Butter; when
it is ſerved to the Table, the Liquor in the Dripping
pan is a proper Sauce for it, you may thicken it if you
pleaſe
pleaſe with Butter roll'd in Flour; it is neceſſary to
have Veniſon Sauce with it, or Gravy Sauce, if you
don't uſe the Liquor from the Dripping-pan; garniſh it
with Lemon or Orange ſliced. -
Tº Roaſ a Hare another Way.

ET and lard it with Bacon; make for it a Pudding
of grated Bread, the Heart and Liver being par
boiled and chop'd ſmall,with Beef Suet and ſweet Herbs,
mix with Marrow, Cream, Spice, and Eggs; then ſow
up his Belly and roaſt it. When it is roaſted, let your
Butter be drawn up with Cream, Gravy or Claret.
To Roaſ; it with the Skin on.
A K E the Pudding as aforeſaid, ſow up his
- Belly; thruſt your Hand round him between his
Skin and his Body, then rub over the Fleſh with Butter
and Spice, and ſow up the Hole of the Skin, and roaſt
it, bathing it with boiling Water ‘till it is above half
roaſted ; let it dry and the Skin ſmoke ; pull it off by
pieces, and baſte it with Butter; drudge it with Flower,
Bread and Spice; ſauce him as aforeſaid, and garniſh
with Lemon. - -
Chickens fºrc’d with Oſters.

I A R D and truſs them, make a forcing of Oyſters,
, Sweet breads, Parſley, Truffels, Muſhrooms and
Onions; chop theſe together, and ſeaſon it; mix it with
a piece ef Butter, the Yolk of an Egg, tye it up at both
ends and roaſt them, then make for them a Ragou, and,
garniſh it with ſliced Lemon. -
* - P idgeons in Surtout.
C LEAN your Pidgeons well; then make a Forcing
_, for them ; tye a large Scotch Collop on the Breaft
of each ; ſpit and cover them with Paper, and roaſt
them; then make for them a Ragou and ſliced Orange.
C 5. Pullets.
Pullets a la Creame.
I A R D and force your Pullets of their own Fleſh,

* , boil'd Ham, Muſhrooms, sweet-breads, Oyſters,
grated Bread, the Yolk of an Egg, Anchovies, a little
Creº, Spice and Herbs; roaſt them and pour on them
º, white Ragou of Muſhrooms, Oyſters, Sweet-breads,
Cock's-combs, Truffles, Morels, and Cream thicken'd
with Eggs.
70 roll a Breaft of Mutton.
B QN
-
E the Mutton, make a ſavory Forc'd Meat for
it, waſh it over with the Batter of Eggs, then
ſpread the Forc’d Meat on it; roll it in a Collar and
bind it with Pack-thread; then roaſt it; put under it a.
Regalia of Cucumbers. -
To force a Leg of Lamb, Weal, Pork or Fºwl.

A K E out the Meat at the greateſt End, and
turn back the Skin; keep it whole, then cut
the Bone half off, and take all the Marrow. Make all
the Forc'd-meat, as above directed, then put it into the
Skin again. Shape it as before; then ſew a Bladder over
it, and wet the Bladder firſt. Roaſt it an Hour or more.
If large ſerve it with Colliflowers, French-beans, or
Spinage boil'd, laid round, and butter'd ; garniſh with.
Lemons ſliced and Barberries.
C H A P. XV.
To Dreſ, a Calves-head in a grand Di/.

TNA K E a large Calves-head and divide it, and
waſh it well; then take the Brains and waſh them,
and dry them and flour them; put them in a Cloth,
and boil them till they are half done; then cut the Fleſh
off one ſide of the Head in ſlices, like harſh'd Meat,
and the other ſide of the Head muſt remain
-
wº:ar
7%e Höuſe-keeper's pocket-Book. 35
Carbonaded with a ſharp Knife croſsways; take the
harſh'd Part with ſome of the Liquor it was boiled in ;
put a Glaſs of white Wine, a little Muſhroom-ketchup,
a little Mace beat fine, ſome Nutmeg grated, a little.
grated Lemon-peel, and ſome ſweet Herbs, and ſtrew
them all together; when it is enough, put in a little
Juice of Lemon, and thicken it with Cream or Butter;
put in a Pint of Oyſters and half a Pint of pickl'd Muſh
rooms, which muſt be toſs'd up with the Sauce; when
you thicken it, you muſt cut the Eye in pieces amongſt
the Harſh, then you muſt take the other ſide.of the
Head and cut it croſsways in Diamonds, about an Inch
over ; then take the Yolks of two Eggs, and with a
Feather paſs over it; then put upon it this Mixture;
take ſome grated Bread, a little Pepper and Salt, with
ſome Nutmeg and Mace, and a little ſweet Marjoram
powder'd; mix theſe well together, then put ſome bits
of Butter upon it, and put it before a brisk Fire till it
is enough ; this muſt be laid in the middle of the Diſh,
and the Harſh round it, the Brains muſt be cut in .
pieces and ſtrew’d with a little red Sage cut very finall,
and a little Spice and Salt ; then dip it in a thick Batter.
made of Eggs, Flour, and Milk; fry theſe well in hot.
Hogs-lard, then Oyſters ſtew’d in their Liquor and ſome
Spice ; take off their Fins, and dip them in the ſame
Butter, and fry them; then take ſome pieces of Bread
cut the length of your Finger, and fry them criſp ; as
for the other part of the Garniſh, red Beets, pick'd
and ſlic'd, and Lemon flic'd ; ſerve it hot,
A. Boil'd Gooſe.
HEN your Gooſe has been ſeaſon'd with Pep
per and Salt, for four or five Days, you muſt
boil it about an Hour ; then ſerve it hot, with Tur
nips, Carrots, Cabbage or Collyflowers, toſs'd up with
Butter.
ſº
336 Tºe Houſe-keeper's Pocket-Book.
To boil Rabbits.
/ \ R U S S them for boiling, and lard them with
Bacon; then boil them quick and white; for
Sauce take the boil'd Liver, ſhred it with fat Bacon;
toſs theſe up together in ſtrong Broth, White-wine
Vinegar, Mace, Salt, and Nutmeg ; ſet Parſley, minc'd
Barberries; and drawn Butter. Lay your Rabbits in a
Piſh, and pourandtheBarberries.
Sauce all over them; garniſh it with
fliced Lemon
To boil Pidgeons.
Sº... your Pidgeons with ſweet Herbs, chop'd
AX Bacon, grated Bread, Butter and Spice, the Yolk
of an Egg; then boil them in ſtrong Broth, Butter and
Vinegar, Mace, Salt, and Nugmeg; ſet Parſley, minced
Barberries, and drawn Butter; lay your Pidgeons in
the Diſh Tour the Lear all over them, garniſh it with
ſliced Lemon and Barberries. .
To boil Pidgeons another way.

O I L them with whole Spice, and boil them
afterwards in this Pickle ; take three pints of Wa
ter, a Quart of White-wine, a Quart of Vinegar, ſeaſon
it with favory Seaſonhng; when boiled, take them up,
when cold, keep them in this Pickie, and eat them with
Oil and Vinegar.
To boil Fººtv/s.
O I L them as aforeſaid; for the Sauce toſs up

- Veal Sweet-breads, Artichoke Bottoms, Lamb
ſtones, Cock's-combs, hard Eggs, all ſliced in a ſtrong
Broth, White-wine, Piſtºcho-nuts, Aſparagus Tops, and
Spice; thicken it with a bit of Bütter roll'd up in
Flower; garniſh it with ſliced Lemon. -
Tº
'The Houſe-keeper's Pocket-Book. 37
To boil Pullets and Offers.
O I L them as uſual in Water and Salt, with a
good Piece of Bacon ; for Sauce draw up a
Pound of Butter, with a little White - wine, ſtrong
Broth, and a Quart of Oyſters; put your Pullets in the
Diſh, cut the Bacon and lay about them, with a Pound
and half of fry'd Sauſages; garniſh them with ſliced
Lemon, -
A Leg of Mutton a la Daube.

I A R D your Meat with Bacon; half roaſt it, draw
g it off the Spit, and put it in as ſmall a Pot as will
boil it, a Quart of White-wine, a Pint of Vinegar,
ſtrong Broth, whole Spice, Bay-leaves, Sweet-marjoram,
Savory, Onions ; when the Meat is ready make the
Sauce of ſome of the Liquor, Muſhrooms, diced Lemon,
two or three Anchovies; thicken it with brown Butter,
lay it in the Diſh, pour on the Sauce, garniſh it with
ſliced Lemon.
4 Leg of Mutton a la Royal.

A R D it with Bacon and ſlices of Veal larded,
roll up your Lard in Spice and Herbs, then bring
them to a brown in melted Lard ; boil the Leg in ſtrong
Broth, ſweet.Herbs, an Onion ſtuck"with Cloves ; when
it is ready lay it in a Diſh ; lay round it the Collops,
then pour on it a fine Ragou; garniſh it with ſliced Le
mons and Oranges.
C. H. A. P. XVI.
Beef Steaks fºy'd.

A K E Rump Steaks, or any other tender part of
the Beef; put ſomePepper and Salt upon them,
and then put them in a Pan with a piece of Butter, and
an Onion, over a ſlow Fire, cloſe cover'd ; and as the
Gravy draws, pour it from the Beef, ſtill adding more
Butter
Butter at times, till your Beef is enough ; then pour in
your Gravy with a glaſs of Claret or ſtrong Beer ; then.
iet it juſt boil up, and ſerve it hot, with Juice of Le
upon or a little Verjuice.
Beef Steaks with Oyſters.

A K E ſome tender Beef-ſteaks; pepper them to
your mind, without Salt, which would make
them hard ; turn them often, till they are enough,
which you will know by their feeling firm; then Salt
them to your mind.
For the Sauce take Oyſters with their Liquor, and
waſh them in Salt and Water; let the Oyſter Liquor
ſtand to ſettle, and then pour off the clear; ſtew them
gently in this with a little Mace or Nutmeg, ſome whole
Pepper, a Clove or two, and take care you don't ſtew
them too much, for they will be hard ; when they are
almoſt enough, add a little White-wine, and a piece of
Butter roll’d in Flour to thicken it.
Some will put an Anchovy or Muſhroom-ketchup into
this Sauce, which will make it very rich.
Weal Cutlets.
UT your Veal in Slices; ſeaſon them with Pep

per, Salt, Nutmeg, Sweet-marjoram, and a little
Lemon-peel grated ; waſh them over with Egg, and
ſtrew over them this Mixture; lard them with Bacon,
dip them in melted Butter, and wrap them in white Pa
Fº broil them on a Gridiron a good diſtance
rom the Fire ; when they are enough unpaper them,
and ſerve them with Gravy and Lemon ſlic’d.
Scotch Collops,
* A K E Slices of lean Veal, the Yolks of fix.
Eggs, beat up in melted Butter, a little Salt,
fome Nutmeg, and Lemon-peel grated; then dip in your
Weal, and fry them quick, ſhaking them all the while to.
º
4.
keep the Butter from Oyling; then put to them ſome
Gravy, ſome Muſhrooms or Forc’d-meat Balls, gar
niſh'd with Sauſages, and Lemon, and ſlices of Bacon
fry’d.
Scotch Collops another way.
A K E the Skin from a Fillet of Weal, and cut
it into thin Collops; hack and ſcotch them with,
the back of a Knife; lard half of them with Bacon, and fry
them with a little brown Butter; then put them into a
Toſing-pan; and ſet the Pan they were fry’d in over
the Fire again; waſh it out with a little ſtrong Broth,
rubbing it with your Ladle ; then pour it to the Col
lops; do this to every Pan full, till all are fry'd;
then ſtew and toſs them up with a Pint of Oyſters, two
Anchovies, two ſhiver'd Palates, Cock's-combs, and,
Savoury Balls, ſliced Sweet-breads, Onions, a Faggot of
Sweet-herbs; thicken it with brown Butter. -
Bombarded Weal.
A K E a Fillet of Veal ; cut out of it lean Pieces.

as thick as your Hand; round them up a little,
and lard them very thick on the round Side ; lard five
Sheep's-tongues being boil'd and blanch'd; then make a.
wet Seaſon’d Force-meat with Veal, red Bacon, Beef
ſuet, an Anchovy beaten, roll it into a Ball, then make
another tender Force-meat with Veal-fat, Bacon, Beef
ſuet, Muſhrooms, Thyme, Spinage, Parſley, Sweet
marjoram, Winter-ſavory, green Onions ; ſeaſon it and
beat it; then forced put it in a Weal-caul, and bake it
in a little Pot ; then roll it up in another Veal-caul, wet
with the Batter of Eggs ; roll it up like a Polonia
Sauceage; tye it at both Ends, and ſlightly round,
and boil it ; your forced Ball being baked, put it
in the middle of the Diſh ; , your larded Veal being
flew’d in ſtrong Broth fry’d in Batter of Eggs lay
round it, and the Tongues fry’d brown between each ;
then pour on them a Ragou, lay about it *::::OſC&
Force-meat; cut it as thin as a Half-crown, and fry.
it in Batter of Eggs ; then ſqueeze on it Orange, and
garniſh with Lemon and Orange.
Cutlets a la maintenoy. ... •
EASON your Cutlets of Mutton with ſavory

U) Spice and Sweet-breads ſhreaded, then dip in two
Scotch-collops in Batter of Eggs, and clap on both ſides
of each Cutlet; then a Raſher of Bacon on each ſide ;
broil them or bring them off in the Oven; when they
are dreſſed take off the Bacon, and ſend up your Col
lops and Cutlets wrap’d up in a clean white Paper as
Letters, or you may leave them out, and ſend them up
in a Ragou of Muſhrooms, Oyſters, and Sweet-breads;
garniſh them with ſliced Lemon and Orange.
Mutton Cutlets from Pontack's.
A K E a handful of grated Bread and a little
Thyme and Parſley and Lemon-peel ſhred very
finall with ſome Nutmeg, Pepper, and Salt ; then take
a Loin of Mutton, cut it into Steaks, and let them be
well beaten; then take the Yoks of two Eggs: Rub
all over the Steaks. Strew on the grated Bread with
theſe Ingredients inixt together. Make your Sauce of
Gravy with a Spoonful or two of Claret and a little
Anch.cvy.
"eal Cutlets from Pontack's.

T AButter.
K E a Neck ºf Veal, cut it into Steaks fry’d in
Boil the Cragg to ſtrong Broth, two An-.
chovies, two Nutmegs, ſome Lemon-peel, Penny-royal
and Parſley ſhred very ſmall; burn a bit of Butter, pour
in the Liqûor and the Vcal Cutlets with a Glaſs of
White-wine, toſs them up all together. If it be not
thick enough, flower a bit of Butter and throw in. Lay
it into the Diſh. Squeeze an Orange over, and ſtrew
Salt as much as will reliſh.
CH A P,
The Houſe-keeper's Pocket-Book. 4F
C H A P. XVII.
A Harſ of raw Beef.

gº A K E ſome ſlices of tender Beef, and put them in
a Stew-pan, well flour'd, with a ſlice of Butter,
over a quick Fire, for three Minutes, and then put to
them a little Water, a bunch of ſweet Herbs; or a little
Marjoram alone, an Onion, ſome Lemon-peel, with
ſome Pepper, Salt, and ſome Nutmeg grated; cover
theſe cloſe, and let them ſtew till they are tender ;
then put in a Glaſs of Claret, or Strong-beer, that is not
Bitter, and ſtrain your Sauce; ſerve it hot, and garniſh
with red Beet-roots, and Lemon ſlic'd; it is a very
good Diſh. -
A Harſh of Beef fine, without Expence.

-
C UT your Beef in thin ſlices, then make your

Sauce for it as follows; take an Onion cut in
two, ſome Pepper and Salt, a little Water and ſome
ſtrong Beer; then take a piece of Butter roll'd in Flour
in your Pan, ſtirring it till it burns ; then put in your
Sauce, and let it boil a Minute or two ; then put in
your Beef, and let it juſt warm through, for if you
let it lye too long it will harden it.
A little Claret may be put in juſt before you take it off
the Fire; if you uſe no Beer, ſome Muſhroom or Wal
nut Liquors; garniſh with Pickles.
To Harſh Mutton.
A K E your Mutton not too much roaſted, and
cut it in ſmall Pieces; then take half a Pint of
Oyſters, and waſh them in Water, and put them in their
own Liquor in a Sauce-pan with whole Pepper, ſome
Mace, and a little Salt ; let them ſtew a little, then put in
one Anchovy, a Spoonful of Kitchen Sauce, or pickled
Walnut Liquor, ſome Gravy if you have it, or Water;
then put in your Mutton, and a piece of Butter roll'd in
Flour, let it boil up till the Mutton is warm through :
then
then put in a Glaſs of Claret, lay it upon Sippets, gar
niſh with ſlic'd Lemon or Capers; you may add ſome
Muſhrooms if you will.
A Calves-head Har/?.
OUR Calves-head being ſit and cleanſed, half
boiled, and cold, cut it in thin Slices, and fry it
in a Pan of brown Butter ; then having a Toſs-pan on the
Stove, with a Pint of Gravy, as much ſtrong Broth, a
quarter of a Pint of Claret, as much White Wine, and
a handful of favory Balls, two or three ſhrivel’d Pallates,
a Pint of Oyſters, Cock's-combs, Lamb-ſtones and Sweet
breads, boil'd, blanch'd, and ſliced, with Muſhrooms,
Truffles, and Morells, two or three Anchovies, as many
Shallots, a Faggot of ſweet Herbs, toſs'd up and ſtew’d
together; ſeaſon it with ſavory Seaſoning, then ſcotch
the other Side croſs and croſs, flower, baſte and broil
it. The Harſh being thicken'd with brown Butter, put
it in the Diſh ; lay over and about it fry'd Balls, and
the Tongue ſliced and larded with Bacon, Lemon-peel,
and Beet-root; fry in the Batter of Eggs ſliced Sweet
breads, carved Sippets, and Oyſters; lay in your Head,
and place theſe in and about the Diſh; garniſh with ſliced
Orange and Lemon. -
A Calves-head Harſh another Way.

A R B O ſ L the Head ; then cut out the Cheek
bone whole to carbonade; cut the reſt into little
Pieces with two Veal Sweet-breads, twelve Cock's-combs,
One Ox-plate boiled tender, blanched and cut in bits ;
ſeaſon it with a little Pepper, Cloves, Mace, and Salt ;
then put it into a Stew-pan with a Quart of ſtrong Broth,
a Pint of White-wine or Claret, one Anchovy, a little
whole Pepper and Mace, two Slices of Lemon, one
Shallot; let it ſtew till tender ; then put in a Pint of
Oyſters, four Spoonfuls of Muſhrooms, half a Pint of
Gravy, one hundred Balls of Forced-meat, boild a little
in Water firſt ; let it ſtew a little; then toſs it up thick
with burnt Butter ; ſlaſh the Cheek-bone and ſlit fix.
Pidgeons,
The Houſe-keeper's Pocket-Book, 43
Pidgeons, and ſeaſon all with Spice and Salt ; boil and
diſh the Meat; lay on it the Pidgeons and a Pound of
Sºſages fry'd, a Pound of Bacon boiled and cut in
Pieces ; but the Cheek-bones on the Top; then garniſh
them with Sippets, Lemons ſliced, and Barberries, and
red Beet Roots ſlic’d.
A Cold Harſ, or Sallad Magundy.

I N C E the white of a cold Turkey, that has
been roaſted with eight Anchovies, eight pickled
Oyſters, fix pickled Cucumbers; mince all ſmall ; then
lay it in a Diſh handſomely; lay round all Sorts of
Pickles, and Muſhrooms, Cloves, Capers and Samphire,
and ſet by it Oyl and Vinegar. This is proper to a cold
Treat. So harſh cold Roaſt Veal or the like. -
To harſh Mutton, or any ſuch Meat.

* A K E a little ſtrong Broth or Water, one Shal
lot, a little Pepper, whole Mace and Salt, a few
Sprigs of Sweet-herbs, a little Anchovy, two Slices of
Lemon. Let it ſtew a little, then thicken it with Butter
that is burnt : Serve it with Sippets and Pickles.
c H A P. XVIII.
Beef Collaps Stew'd. *
UT raw Beef as you would do Veal for Scots

Collops; lay it with a littleWater in a Diſh ; put .
to it a Glaſs of White-wine, a Shallot, ſome Marjoram
powder'd, ſome Pepper and Salt, and a Slice or two of
fat Bacon among your Collops ; put this over a quick
Fire for a little time, ’till your Diſh is full of Gravy;
then you may put in a little Muſhroom Juice; ſerve it
hot, and garniſh with Lemon ſlic'd.
Stew’d
Stewa Beef.
UT four Pounds of flewing Beeſ, with ſome of
A the hard Fat of Brisket Beef cut into Pieces; put
theſe into a Pan with ſome Salt and Pepper, ſome Pow
der of dry'd ſweet Marjoram, a Rw Cloves powder'd,
three Pints of Water, cover the Pan cloſe, and let it
ſtew four Hours; then put ſome Turnips cut in Dice, a
Carrot cut in the ſame manner, the white part of a large
Leek, two heads of Sall-ry ſhred, and a piece of a Cruſt
of Bread burnt, with half a Pint of Claret or ſmall
Beer ; if you think Beer as good as Wine, let it flew an
Hour longer, and ſerve it hot : you muſt garniſh with
Carrot ſlic’d.
Stew'd Brisket of Bey.

A K E a Piece of Briſket of Beef, rubyour Beef,
- with common Salt, and ſome Salt-peter, and let
it lay four Days ; then lard the Skin of it with fat
Bacon, and put it in a Stew-pan that will ſhut cloſe, a
Lemon cut in half with the Rind on, and lay them in
with the Beef; then put in ſome ſweet Herbs, ſome
whole Cloves, half a Nutmeg ſlic'd, ſome Pepper, an
Onion, or three or four Shallots ; half a Pound of
Butter, a Pint of Claret or ſtrong Beer, and a Quart of
Water; ſhut your Pan cloſe, and let it ſtew gently fix
Hours, till it is very tender; then take ſome boil'd Tur
nip cut in Dice, flour them and fry them brown, then
pour off the Liquor the Beef was ſtew’d in ; having
ſtrain’d it, thicken it with burnt Butter, and mix your
fry’d Turnips with it, and pour all together over your
Beef, garniſh with Lemon ſlic'd and ſerve it hot.
A Rump of Beef, or any other Piece flew'd; this way
will do for an Ox-Cheek.
H E N you are provided with a piece of Beef to
your Mind, lay it in a glaz'd earthen Pan ; then
put to it a Quart of Ale, and ſome Claret, with ſome
Verjuice and as much Water as will cover it, with ſome
pieces
pieces of Lemon-peel, and a bunch of ſweet Herbs, with
an Onion or two, and ſome Salt and Pepper, a few
Cloves and ſome Nutmeg ; cloſe this, and ſtew it five
Hours; then lay it in a Diſh, and when you have ſtrained
the Sauce, thicken it with burnt Butter and Flour, and
ſerve it with the Sauce pour'd over it, and garniſh with
Slices of Lemon, or red Beet Roots.
Portugal Beef.
R O W N the Skin of a Rump of Beef in a Pan
of brown Butter, and force the lean with Suet,
Bacon, boil'd Cheſnuts, Anchovies, ſavory Seaſoning,
an Onion ; ſtew it in a Pan of ſtrong Broth 'till it is
very tender ; then make for it a Ragou with pickled
Gerkins, boil’d Cheſnuts; thicken it with brown Butter,
put it in the Diſh, and pour the Ragou on it, and gar
niſh it with ſliced Lemon,
Stew’d Weal.
T A K E ſome lean Veal, raw or roaſted, or boil’d ;

cut it in thick Slices, then put them in as much
Water as will juſt cover them ; then put to them a little
Pepper and Salt, and Nutmeg, a little Mace, a little
ſweet Marjoram, a Shallot, and a little Lemon-peel;
and when they are almoſt ſtew’d enough, put into the
Liquor a little Muſhroom Gravy, a little Lemon Juice,
a Glaſs of White Wine, and let it flew a little longer;
then ſtrain off the Liquor, and put ſome pickled Muſh
rooin in the Sauce, if you have them, and thicken your
Sauce with Cream or Butter, ſoil'd in Flour; garniſh it
with ſlic'd Orange or Lemon, and fry'd Oyſters.
A Neck of Peal ſew’d.
AKE aneck of Vealand cut it in Steaks, ſeaſon them
with Salt, grated Nutmeg, Thyme and Lemon
peel grateds and when you put it into your Pan put to it
ſome thick Cream according to the quantity you do ;
let it ſtew gently till it is enough, then put into '.
3In
Pan two Anchovies and ſome Gravy or ſtrong Broth, a
piece of Butter roll'd in Flour ; toſs it up till 'tis thick,
then put it in a Diſh and ſerve it hot; garniſh with
Lemon.
To ſtew a Rump, Leg, or Neck of Mutton.

REAK the Bones, and put them in a Pot with a
little whole Pepper, Mace and Salt ; one Nutmeg,
one Anchovy,one Turnip; a little branch of ſweet Herbs,
two Onions, a Pint of Ale, a Quart of Claret, one or two
Quarts of Water, a hard Cruſt of Bread; ſtop it up, and
let it ſtew five Hours, and ſerve it with Toaſts and the
Gravy. Put half this to Mutton, and ſtew it two Hours.
So you bake Ox-cheek.
To fiew a Hare.
E AT it well in its own Blood ; then fry and
cut it in little bits; put it into a Stew-pan, with
a Pint of white Wine and Water alike, a bunch of
ſweet Herbs, a little whole Pepper, Cloves, Mace and
Salt, two Slices of a Lemon, and two Shallots; let this
ſtew half enough ; then put in fifty Balls of Forc’d
meat, one Anchovy, half a Pint of Claret, eight Ounces
of Links; let it ſtew till tender; thicken it with Butter;
ferve it with Sippets ; Lemon ſhred, and Barberries; or
uſe Claret and no White Wine, which you pleaſe.
To ſlew Wild Fowls.
A L. F roaſt them ; then cut them into little bits;
when cold put them into a Stew-pan, with a lit
tle Claret and Water, a Sprig of ſweet Herbs, a little
whole Pepper, Cloves, Mace and Salt, a little of each,
one Anchovy, a Slice of Lemon ; let it ſtew till tender ;
then thicken it with burnt Butter ; ſo ſerve them with
Sippets, and Lemon ſliced, or flew them only in Gravy.
To
The Houſe-keeper's Pocket-Book. 47.
To ſlew Ducks.
A K E your Ducks and ſeaſon them with Salt,
Pepper, and a little Cloves, a Shallot or two,
with a piece of Butter in the Belly of each of them ; put
them in an earthen Pan that will juſt hold them, then
put half a Pint of Claret and as much ſtrong Gravy, and
half a Pound of Butter under and over your Ducks, and
half a Pint of Water, a bunch of ſweet Herbs, ſome
whole Cloves, then cover the Pan cloſe; let them ſtew
two Hours and a half, then ſtrain the Liquor, and pour
it over your Ducks ; ſerve them hot, and garniſh with
Lemon ſlic'd and Raſpings of Bread ; in this manner
you flew Eaſterlings or Widgeons.
To ſlew Pigeons.
gy T AKE fix, Pidgeons with four butter'd. Eggs,
ſome grated Bread, with ſome Salt, Nutmeg and
Pepper, a little Mace, and ſome ſweet Herbs; mix this
all together and put it in the Belly of the Pidgeons; ſew
them up Top and Bottom, ſtew them in ſtrong Broth,
with half a Pint of White Wine, put a little bundle of
ſweet Herbs, and a bit of Lemon-peel and an Onion;
when they are almoſt done, put in ſome Artichoak Bot
toms boil'd and fry'd in brown Butter, or Aſparagus
Tops boil'd ; thicken up the Liquor with the Stuffing out
of the Pidgeons, and a bit of Butter roll'd in Flour ;
{train the Sauce: garniſh the Diſh with ſliced Lemon and
thin bits of Bacon toaſted before the Fire. -
To few Pidgeons another way.

R Y them a little light brown, (they are very apt
to burn) ſtuff them with Veal, Crumbs of Bread,
Spice, Suet, ſweet Herbs, an Onion, whole white Pepper,
two or three corns of Jamaica Pepper and a Bay-leaf;
let them ſtew till tender, then put them into Gravy,
and ſend them up with Muſhrooms and Truffles, (as
Ragon Sauce is).
A Bijk
48] The Houſe-keeper's Pocket-Book. -
A Bisk of Pidgeons.
OUR Pidgeons being clean waſh'd and par-boil'd,
put them into ſtrong Broth and ſtew them; make
for them a Ragou, with Gravy, Artichoke Bottoms,
Potatoes, and Onions; ſeaſon them with ſavory Seaſon
ing, Lemon Juice, and diced Lemon, and Bacon cut as
for the Lard, Muſhrooms, Truffles, and Morells ; pour
the Broth in the Diſh, having carved and dried Sippets,
then place your Pidgeons, and pour on a Ragou, with a
Pint of hot Cream ; garniſh it with ſcalded Parſley,
Beet Roots, and Lemon.
Another Way.
O I L your Mutton in Water and Salt as uſual,
for the Sauce toſs up a little ſtrong Broth, Gravy, i
pickled Cucumbers, Samphire, and Barberries, ſhred;
a diced Lemon, White Wine, Salt, Nutmeg, grated
Bread; thicken it with two Eggs and a bit of Butter
roll’d up in Flower.
Another Way.
A R D your Mutton with Lemon-peel and Beet
Root, boil it as uſual, let the Sauce be ſtrong
Broth, White Wine, Gravy, Oyſters, Anchovies, Onions,
a Faggot of Herbs, favory Spice, and a bit of Butter
roll'd in Flour.
To ſew a Pig.
A K E a Pig and roaſt it till it is hot; then ſkin it
and cut it in Pieces; then put ſome White Wine
and good Gravy, ſome Pepper, Salt and Nutmeg, an
Onion, a little ſweet Marjoram and ſome Elder Vi
regar, with ſome Butter into a Stew-pan, with your
Pig, and ſtew it gently; when it is enough lay it upon
Sippets, and garniſh with Lemon ſlic'd,
C H A P.
c H A P. XIX.
To bake a Calve's-head.
- A SH your Head clean and divide it, then beat
the Yolks of three Eggs, and with a Feather
trace it over the outſide of the Head, then take ſome gra
ted Bread, ſome Pepper and Salt, and Nutmeg, ſome
Lemon-Peel grated, with ſome Sage cut ſmall; then
ſtrew this Mixture over the outfide of the Head, lay it in
an earthen Diſh, then cover the Head with ſome Bits of
Butter; put a little Water in the Diſh, then bake it in a
quick Oven, and when you ſerve it, pour on ſome ſtrong
Gravy, with the Brains firſt boil'd and mix’d in it; gar
niſh with Lemon. If you don't approve of the Brains in
the Gravy, put them in a Plate with the Tongue,
Another Way to bake a Calve's-Head.
A K E a Calve's-Head, and divide it, then take
the Yolks of four Eggs, and beat them well, and
with a Feather trace the Eggs over the outſide of the
Head, and ſtrew over it ſome Raſpings of Bread fifted, a
little Flower, ſome Pepper and Salt, ſome Mace and Nut
meg, with ſome Sage and ſweet Herbs ſhred ſmall, and
then cover the Head with ſome Bits of Butter, and put
in the Pan ſome White Wine and Water, and ſome Gra
'vy, and cover it cloſe ; then bake it in a quick Oven,
and when you ſerve it with the Gravy that it was baked
in, thicken it with burnt Butter, and garniſh it with the
Brains cut in Pieces, and dip'd in thick Butter, and fry
them brown, and Lemon ſlic'd and fry’d Oyſters, and
fry'd Bread. Serve it hot. - - -
Baked Beef the French Way.

A K E ſome tender Beef and bone it, take away
the Sinews and Skin, then lard it with fat Bacon,
ſeaſon your Beef with Pepper, Salt, and Cloves, then
tye it with Packthread up tight, and put it in an earthen
Pan, ſome whole Pepper, an Onion ſtuck with twelve
Cloves, the Bones broke, and put a-top two or three Bay
- C - Leaves,
Leaves, a bunch of ſweet Herbs, a quarter of a Pound of
Butter, half a Pint of Claret or White Wine, Vinegar
or Verjuice; cover it cloſe, bake it four or five Hours;
ferve it hot with its own Liquor, or ſerve it cold in Slices;
to be eat with Vinegar and Muſtard.
A Leg of Mutton fºrc'd,
A K E the Meat out of the Leg, cloſe to the Skin
and Bone, mince it with a Pound of Beef Suet, and
a good Quantity of Thyme, Parſley, and Onions; beat
it in a Mortar, ſeaſon it with ſavory Seaſoning, and two
Anchovies; then waſh the inſide of the Skin with the
Batter of Eggs, and fill it, baſte, flower, and bake it:
The Sauce may be ſeaſon'd Gravy, and put to it a Re
galia of Cucumbers and Colly-flowers.
C H A P. XX.
A white Fricaſſee of Rabbets.

A K E two or three Rabbets, and cut them to
Pieces, and put them in a Stew-pan, with three
Ounces of Butter; then ſeaſon them with Pepper and
Salt, a Nutmeg, a little Thyme and ſweet Marjoram, a
little Lemon-peel grated, and let theſe be cloſe cover'd,
and ſtew them gently till they are tender, in half a Pint
wof Veal Broth, with an Onion ; then ſtrain off the Li
quor, and beat three Yolks of Eggs, with ſome Cream,
then put ſome of the Broth by degrees to the Eggs and
Cream, keeping them ſtirring, left they curdle: You
may put to it ſome Parſley, boil'd tender and ſhred ſmall,
then toſs them up thick, adding ſome Muſhrooms; and
ferve them hot with a Garniſh of ſlic'd Lemon and red
Beet Roots.
- A brown Fricaſte of Chickens.

A K E Chickens freſh kill’d, and skin them, cut
- i
them in Pieces, and fry them in Butter or Lard;
when they are fry'd, take them out and let them drein,
then make ſome Balls of Force-meat, and fry
- -
º en
The Houſ-ºper's Pocket-Book. 5t
then take ſome ſtrong Gravy, a Shallot or two, ſome
Spice, a Bunch of ſweet Herbs, a little Anchovy Liquor,
a Glaſs of Claret, ſome thin lean Tripe cut with a jag
ging Iron, to imitate Cocks-combs ; thicken your Sauce
with burnt Butter, then put in your Chickens and toſs
them up together; garniſh it with fry'd Muſhrooms dip'd
in Butter, or Lemon ſlic'd, or Parſley fry’d.
A brown Fricaſſee of Rabbets.
A K E two or three young Rabbets, cut them in
Pieces, and ſtew them in Gravy made of Beef,
ſome whole Pepper, two Shallots, an Anchovy or
two, a bit of Horſe-radiſh, a little ſweet Marjoram pow
der'd ſmall ; ſtew the Rabbets about a quarter of an
Hour, then take them out of the Gravy, and ſtrain the
Liquor, then fry your Rabbets in good Lard or Butter,
then thicken your Gravy with burnt Butter, add a Glaſs
of Claret; you may fry ſome Forc'd-meat Balls made of
the Livers parboil'd, and a little Parſley ſhred ſmall, ſome
Nutmeg grated, a very little grated Bread, ſome Pepper
and Salt, two butter'd Eggs; mix theſe all together, make
this up and dip them in the Yolks of Eggs, then roll
them in Flour, and fry them ; garniſh your Diſh with
them and fry’d Parſley, and Lemon ſlic’d.
A white Fricaſte of Lamb.
UT a Loyn of Lamb in Steaks, take off the Skin
and the Kidney with its Fat, it ſhould be toaſted
before the Fire, you may fill the Fat of the Kid
ney with forc’d Meat, to lay in the middle of the Diſh; .
then ſeaſon your Meat with Pepper, Salt, Nutmeg, a lit
tle ſweet Marjoram, dry'd and powder'd, a little Jamaica.
Pepper beat fine, ſome Lemon-peel, half a Pint of Muſh
room Buttons, ſome Morells, or Truffles, a Shallot or
two; then ſtew them gently, with a Pint of Veal Broth,
or, for want of the Broth, boil the Parings of your Muſh
rooms in a Pint of Water with a little Hartſhorn-ſhavings
till it will jelly, ſtrain it off and ſtew it in that; when it
is ſtew’d enough, pour off the Liquor, and thicken it
with Butter roll'd in flag and the Yolks of *::::
2. eqt :
beat: If you had no freſh Muſhrooms at the beginning, -
you muſt now put in half a Pint of pickled Muſhrooms,
then you may add a little White Wine, and ſome Lemon
juice, brewing all well together; then put your Kidney
in the middle of the Diſh, and toſs up your Steaks in the
Sauce, and lay them neatly in the Diſh, but let not the
Sauce cover the Kidney; then garniſh with Lemon ſlic'd,
or Orange. You may fricaſſee Rabbets or Chickens the
ſame Way, only taking the Skin off the Chickens.
White Fricaſte of Tripe.
A K E ſome lean Tripe, and cut it in ſmall ſquare
Pieces, and put it in a Stew-pan, put to it a few
Capers, ſome white Gravy, a Glaſs of White
Wine, a Bunch of ſweet Herbs, ſome Nutmeg grated, a
little Salt and Pepper, and a Shallot; when it is ſtew’d
enough, ſtrain off the Sauce, and add to it ſome Parſley
boil'd tender and ſhred ſmall, with a little Lemon-juice,
thicken it with two or three Eggs well beaten together, ſo
that it does not curdle, and ſerve it hot on fry’d Sippets;
garniſh with Lemon ſlic’d. Some thicken the Sauce with
Cream and Butter, they are both good.
Abrown Fricaffee of Chickens and Rabbets.
UT them in Pieces, and fry them brown in But
ter, then having a Pint of Gravy, a little Claret,
White Wine and ſtrong Broth, two Anchovies,
two ſhiver'd Pallates, a Faggot of ſweet Herbs and ſavory
Balls, and ſavory Seaſoning; thicken it with brown But
ter, and ſqueeze on it a Lemon.
A white Fricaſte of the ſame.
UT them in Pieces, waſh them from the Blood,
fry them on a ſoft Fire, and put them into a Fry
ing-pan with a little ſtrong Broth; ſeaſon them and toſs
them up; when it is almoſt enough, put to it a Pint of
Cream, thicken it with a bit of Butter roll’d up in
Flower.
A Fricaſee of Lamb.
C UT a Hind Quarter of Lamb into thin Slices,
ſeaſon them with ſavory Spice and ſweet Herbs, a.
Shallot; then fry it on the Fire, toſs them up in
ſtrong Broth, White Wine, Oyſters, Forc’d-meat Balls,
two Pallates, a little brown Butter, an Egg or two to
thicken it, or a bit of Butter roll'd in Flower, and garniſh
it with ſlic'd Lemon. -
To make a white Fricaſe.

A K E three Chickens and ſtrip of their Skins,
then cut them ſmall ; make a ſtrong Gravy of
Veal ; put as much of it with the Chickens as
will cover them in the Stew-pan with Macaroons, a Bum
dle of ſweet Herbs, ſome whole Pepper, ſome Mace and
Salt ; when tender, pour the Liquor into the Pan, and
add to it more than a quarter of a Pint of White Wine;
the ſame Quantity of Cream, three Eggs well beat, a lit
tle ſhred Parſley; then ſtir it over the Fire till 'tis as thick
as you like it. Then put in the Chickens, and ſhake it
over the Fire.
A Fricaſe of Lamb another Way.

- UT a Hind Quarter of Lamb into little Pits,
then ſeaſon it with a little Mace, Pepper, and
Salt ; then duſt over it Flower, and fry it brown
in ſweet Butter; then have half a Pint of Gravy, as much
ſtrong Broth ; put both in the Frying-pan by degrees,
and º it ſtirring in the Pan; when it is enough, toſs
it up well, and ſerve it with Sippets. You may add one
Hundred Forc’d-meat Balls, Oyſters, Cocks-combs, Ox
palates boil'd tender, blanch'd and cut into Pieces.
- To make a Fricaſee.
L EY three Chickens or Rabbets, cut them into
little Bits, put them into a Quart of Water, then
take them up, and put them into a Frying-pan to a Pint
of White Wine, as much ſtrong Broth or Water, a little
Pepper, Cloves, Mace, *3
few Sprigs of ſweet Herbs,
One
one Anchovy, two Shallots, two Slices of Lemon.
Stir it till tender, then put in a Pint of Oyſters, ſome
Muſhrooms, fifty Balls of Forc’d-meat boil'd in Water a
little, then with burnt Butter, and ſerve it with Sippets,
Lemons ſlic'd, and Barberries. -
C H A P. XXI.
Rºgow of Peal Sweetbread.

UT your Sweetbreads into Pieces as big as a
Walnut, waſh them and dry them, then burn
ſome Butter in a Frying-pan, and when it is very
hot put in the Sweetbreads, ſtirring them till they are
brown ; then pour in ſome Gravy, with ſome Muſh
rooms ſeaſon'd with Pepper, Salt, with a little All-ſpice,
and ſtew them about half an Hour, after which pour off
your Sauce through a Sieve, and thicken it; place your
Veal in the Diſh, and pour your Sauce over it; you
may add to this Cocks-combs blanched with Hºuffles or
Morels, but Muſhrooms is enough if you can them :
ſcrve it with ſlic'd Lemon or Orange.
A Leg of Mutton in Ragou.
A K E a Leg of Mutton, lard it with Bacon, and
roaſt it half an Hour; put it in a Pot with the
Mixture as follows: Put to it a Quart of Gravy,
and a Quart of Wine, half a Pint of Verjuice, ſome
Pepper and Salt, and Onions ſtuck with Cloves; cover it
cloſe, and put a Bunch of ſweet Herbs, and then ſtew it
till it is tender, then take the Liquor and thicken it with
burnt Butter, and put ſome pickled Muſhrooms and three
Anchovies; garniſh it with Lemon flic’d. You may ra
gou a Loyn or Neck of Mutton the ſame Way.
To make a rich Ragou for a Plate.
- A K E ſome Lamb-Stones and Sweetbreads, and
arboil them, and cut them in Slices, ſome
Cocks-combs blanch'd and ſlic'd; then take your
Meats and ſeaſon them with Pepper, Salt, and other
Spice,
—w
‘The Houſe-keeper's-Pocket-Book. 55
Spice, then fry them a little in Lard, then drein them,
then toſs them up in good Gravy, a bunch of ſweet
Herbs, two Shallots, ſome Muſhrooms, Truffles, or Mo
rels; thicken it with burnt Butter, adding a Glaſs of
Clarret; garniſh with red Beet Roots, or pickled Muſh
rooms, or fry’d Oyſters, or Sauſages and Lemon, or Bar
berries.
A Ragou fºr Made Diſhes.

A K E Clarret Gravy, ſweet Herbs, and ſavoury
Spice, toſs up in it Lamb-ſtones, Cocks-ſtones,
Combs boil'd, blanch'd and ſlic'd, Sweetbreads, Oyſters,
Muſhrooms, Trufflles and Morels; thicken theſe with
brown Butter; uſe it when call’d for.
A Ragou of a Breaft of Weal.

O N E a Breaſt of Veal, cut a ſquare Piece, then
cut the other part into two ſmall Pieces, brown it in
Butter, then ſtew and toſs it up in a Pint of Gravy, a
little Qºrret, White Wine, ſtrong Broth, an Onion, two
or thréºnchovies, Cock's-combs, Lamb-ſtones, Sweet.
breads blanch'd and ſliced, with ſavory Balls, Oyſters,
Truffles and Morels, Muſhrooms, ſavory Spice, and Le
mon Juice ; then toſs it up and thicken it with brown
Butter; put the Ragou in the Diſh, lay on the ſquare
Piece, ſlic'd Lemon, Sweetbreads, Sippets, Bacon fry’d
in Batter of Eggs ; garniſh it with ſlic’d Oranges,
A Ragou of Sweetbreads.
ET, lard, and force the Sweetbreads with Muſh
rooms, the tender Ends of Pallates, Cocks-combs
boil'd tender, Spice beat in a Mortar mix’d with fine
Herbs and a little grated Bread, and an Egg or two ; then
fry them thus forced, and toſs them up in Gravy, Clarret,
White Wine, with Cocks-combs and Muſhrooms, Spice,
and Oyſters, diced Lemon; thicken it with brown Butter,
and garniſh it with ſlic'd Lemon and Barberries,
C 4. Beef
-

Beef a la mode. -
A K E a Buttock of Beef interlarded with grea

Lard roll’d up with ſavory Spice, minc'd Sage,
Parſley, Thyme, and green Onions; put it into
a great Sauce-pam, and bind it cloſe with coarſe Tape.
When it is half done, turn it, let it ſtand over the Fire
on a Stove twelve Hours, or in a Campaign Oven. It is
fit to be eat cold or hot. When it is cold ſlice it out thin,
and toſ, it up in a fine Ragou of Sweet-breads, Oyſters,
Muſhrooms, and Pallates.
Weal a la mode.
A K E a Fillet of Veal interlarded as the Beef, add
to the ſlewing of it a little White Wine. When
it is cold you may ſlice it out thin, and toſs it up in
a fine Ragou of Muſhrooms.
To Ragou a Breaft of Weal. .
B Ewith
-
AT the Veal flat, flower it, then fry it in a Pan
a ſlow Fire; when brown, cover it with ſome
Gravy; ſeaſon it too with ſome Pepper and Salt, and a
bundle of ſweet Herbs. When half enough ſtew’d, put
to it a Sweet-bread cut in bits; add Muſhrooms and
Cocks-combs. Let it ſtew till enough, then take it up,
and take off the Fat; then put it into a Diſh, and ſqueeze
ſome Lemon to the Sauce; then pour it into a Diſh.
T
C H A P. XXII.
To Raaff a Piece of Sturgeon.

TICK your Sturgeon with Cloves, then let it roaſt
$ very leiſurely, baſting it often with Butter; and
when it is enough, ſerve it with Veniſon Sauce.
Eels roafted. .
*AKE a large Eel and ſcour it well with Salt an
Water, then skin it almoſt to the Tail, then gut
- and
‘7%e Houſe-keeper's Tºut-Bok. 57
and waſh and dry it, then take ſome grated Bread, a little
ſweet Marjoram, ſome Nutmeg grated, a little Lemon
peel grated, ſome Salt and Pepper, two Eggs butter'd;
make a Pudding of this ; you may add a few Oyſters and
Anchovy: Mix theſe all together, and put in the Belly of
the Eel, then rub the Fleſh of the Eel with the Yolk of
Eggs, and roll it in ſome of the Seaſoning; when there
has been no butter'd Eggs, then draw the Skin over it,
and roll that in the ſame dry Seaſoning; put a Scuer
through it, and tye it to a Spit, and baſte it with Lard.
The ſame Way is us’d to ſpitchcock Eels, only cutting
them in Lengths of three Inches and broiling them ;
ſerve this with melted Butter, Anchovy and Oyſters, or
Shrimps, if you can have them, and add a little White
Wine. Garniſh with Lemon ſlic’d.
Carp; larded with Eels in a Ragou.

A K E a live Carp, ſcale and ſlice him from Head
to Tail in four or five Slices on one ſide to the Bone,
then take a good filver Eel, and cut it as for Land
as long and as thick as your little Finger, roll'd in ſweet
Herbs, powder'd Leaves, and ſavory Seaſoning; then
lard it thick on the ſlic’d Side, and fry it in a Pan of
Lard; then make for it a Ragou, with Gravy, White
Wine, Claret, Vinegar, the Spawn, Muſhrooms, Ca
pers, grated Nutmeg, Mace, a little Pepper and Salt ;
º it with brown Butter, and garniſh it with ſliced.
In On.
To roaft a Pike.
CAL E and waſh a Pike from Head to Tail, lard it
with Eel's Fleſh, roll'd in ſweet Herbs and Spice;
roaſt it at length, or turn his Tail into his Mouth,
baſte and bread it, or bring it off in the Oven; let the
Sauce be drawn Butter, Anchovies, the Spawn and Li
ver, Muſhrooms, Capers and Oyſters.
T2 raft Lohffers.
- UN a broad Spit through and tye it faſt; when
R –
it begins to crackle, it is enough. Let one be
C 5. put
put whole into the Diſh, and t'other ſlit in two and laid
round it. Make the Sauce with half a Pint of White
Wine and an Anchovy, and a little Pepper; let it boil
very well, then melt Butter with it thick, put in the
Juice of a Lemon, and ſerve it with flew'd Oyſters put
into the Diſh. -
T, roaft Lobſters another Way.

UN not the Spit through them, but tye them;
baſte them with Water and Salt. When they are
half enough, baſte them with Claret, and ſave it to
make Sauce, or ſerve them with Anchovy Sauce; ſlit
and ſerve them in the Shells, or whole ; garniſh them
with Shrimps and Laurel; or thus, bruiſe and mix them
with a little freſh Butter or Sugar, and it is fit. Roaſt
them an Hour, till they crack.
A Bisk of Fift. *
C LEAN a Pike, then fill its Belly with ſhell’d

A Shrimps, a little whole Pepper, Cloves, Mace,
and a few ſweet Herbs; then lard it with pickled Her
rings; run a Bird-ſpit through it, tye it faſt to a long flat
Splinter, on both Sides the Spit. Roaſt it an Hour, and
baſte it often with Butter. Serve it with a ſtew’d Carp on
each Side, with Whitings and Pitchcocks; make the
Sauce with the Liquor the Carp was flew’d in ; put into
it a Quart of Oyſters plump'd in their own Liquor, a
Pint of Shrimps; then beat it up with two Pounds of
freſh Butter; pour it all over the Fiſh. Garniſh it with
Horſe-radiſh ſcrap’d, Sippets fry'd, Parſley fry'd, green
Oyſters fry'd in Butter, Shrimps, Lemon ſlic'd, and Bar
berries. -
To dreſ a Cod’s Head, or freſ; Salmon.

A K E a little Water, and put in a Pint of Vi
negar, a Handful of Salt, as much Fiſh-herbs, the
Rird of a Lemon, and one Onion. Let it boil a
quarter of an Hour; then lay the Fiſh on a Fiſh-plate;
being clean waſh'd, put it in, boil it gently till enough ;
take it up and dry it very well from the Water over º:
Make
Make the Sauce ready for it, half a Pint of Gravy, a
Pint of White Wine, a little Horſe-radiſh ſcrap’d, two
Anchovies, whole Pepper and Mace, three Slices of Le
mon, a few ſweet Herbs; boil them half away, then put
in two or three Pounds of freſh Butter, a Quart of Oy
ſters plump'd in their own Liquor, a Pint of Shrimps,
ten bits of boil'd Lobſter; toſs it up till very thick.
Diſh the Fiſh, and lay on all Sorts of ſmall Fiſh round it.
Then pour the Sauce over it, and garniſh the Diſh.
To boil a Tench.
CAL E your Tench when it is alive, gut it and
waſh the infide with Vinegar, then put it into a
Stew-pan when the Water boils, with ſome Salt and
a bunch of ſweet Herbs, and ſome Lemon-peel, and
whole Pepper; cover it up cloſe, and boil it quick till it is
enough; then ſtrain off ſome of the Liquor, and put to
it a little White Wine, ſome Muſhroom Gravy, or Wal
nut Liquor, an Anchovy, ſome Oyſters or Shrimps.
Boil theſe together, and toſs them up with thick Butter
roll'd in Flour, adding a little Lemon-juice. Garniſh:
with Lemon and Horſe-radiſh, and ſerve it hot with Sip
pets. -
To boil Salmon.
A K E your Salmon and waſh it with Salt and
Water, but do not ſcale it, then lay your Fiſh in
your Stew-pan, and cover it with Water, and a
little Vinegar, a little Salt, and ſome Horſe-radiſh; you.
muſt boil it quick, and muſt make your Sauce of Oyſters
ſtew’d in their own Liquor, ſome whole Pepper, a little
Mace, an Anchovy or two, ſome pickled Muſhrooms, a
little White Wine, and thicken it with Butter roll'd in
Flour; you may add the Body of a Crab in your Sauce;
ſtir it well, it will make it very rich. Serve it hot, and.
garniſh with fry’d Oyſters or Smelts, and Lemon ſlic'd,
Horſe-radiſh, and fry'd Bread.
C 6- .* Tø.
6o The Houſe-keeper's Pocket-Book.
To boil a Cod’s Head.
E.T a Kettle on the Fire with Water and Salt, a Fa
got of ſweet Herbs, an Onion or two; when the Li
quor boils, put in the Head on a Fiſh-plate; in the
boiling put in cold Water and Vinegar; when it is boiled
drain and ſpunge it; for the Sauce, take Gravy, Claret
boil'd up with a Fagot of ſweet Herbs, an Onion, two or
three Anchovies drawn up with two Pounds of drawn But
ter, half a Pint of Shrimps, and the Meat of a Lobſter
ſhreaded fine; then put the Head in a Diſh, pour the
Sauce thereon, ſtick ſmall Toaſts on the Head, lay on and
about it the Spawn, Milt, and Liver, and garniſh it with
fry’d Parſley, ſlic’d Lemon, and Barberries.
To butter Lolffers.
R EAK the Shells, take out the Meat, and put
them into a Sauce-pan with a little ſeaſon'd Gravy,
a Nutmeg, a little Vinegar, drawn Butter; fill the Shells,
and ſet the reſt in Plates.
To do them ſweet.
Q EASON them with Sack, Sugar, Mace, and Le
mon-juice, and garniſh it with ſlic'd Lemon.
To fºy Oſters. -
OU muſt make a Batter of Milk, Eggs, and Flour;

then take your Oyſters and waſh them, and wipe
them dry, and dip them in the Batter; then roll them in
forme Crumbs of Bread and a little Mace beat fine, and
fry them in very hot Batter or Lard.
To fry Offers another Way.
E AT four Eggs with Salt, put a little Nutmeg
- grated, a Spoonful of grated Bread ; then make it
as thick as Batter for Pancakes with fine Flour; drop the
Oyſters in, and fry them brown in clarified Beef Suet.
They are to lay round any Diſh of Fiſh; Ox-palates
boil'd tender, blanch'd and cut in Pieces, then fry’d in
ſuch Butter as is proper to garniſh Haſhes or Fricaſees.
* To
*
The Houſe-keeper's 'Pocket-Book, 61 -
To broil a Cod.
A KE a large Cod, and cut the thick Part into
Pieces an Inch thick, then flour it well, and put
it on your Gridiron over a ſlow Fire; make your
Sauce with a Glaſs of White Wine, an Anchovy, ſome
whole Pepper, or a little Horſe-radiſh, a little Gravy, a
Spoonful of the Kitchen Sauce, or pickled Walnut Li
quor, with ſome Shrimps or Oyſters, or pickled Muſh
rooms; boil it together, and thicken it with Butter roll’d
in Flour, with ſome of the Liver of the Fiſh that has
been parboil'd, and muſt be bruiſed in it. Garniſh with
Lemon ſlic'd, and Horſe-radiſh ſcrap’d.
Broil'd Whitings.
W ASH your Whitings with Water and Salt, and
dry them well and flour them, then rub your
Gridiron well with. Chalk, and make it hot, then lay
them on, and when they are enough ſerve them with Oy
ſter or Shrimp Sauce; garniſh with Lemon ſlic'd.
º Note, The Chalk will keep the Fiſh from ſticking,
To ſpitchcock F/4.
LEAN Eels well with Salt, skin them, ſlit thena
down the Back, or do them whole ; then ſerve
them up. Seaſon them with Pepper, Nutmeg and Salt,
a few ſweet Herbs ſhred fine, and grated white Bread;
then boil them over Coal. Serve them with Anchovy
Sauce; ſo do them for great Diſhes of Fiſh.
Şſo bake a Salmon whole. -
R.A.W. your Salmon at the Gills, waſh it and dry

it, lard it with a fat Eel, then take a Pint of Oy
iters, ſhred ſome ſweet Herbs, ſome grated Bread, four
or five butter'd Eggs, with ſome Pepper, Salt, Cloves and
Nutmegs; mix theſe together, and put them in the Belly
at the Gills, then lay it in an earthen Pan borne up with
Pieces of Wood in the bottom of the Diſh; put in a Pint
of Claret, baſte your Salmon well with Butter before you
put it in the Oven; when it is done make your Sauce of
the
~
the Liquor that is under the Salmon, ſome Shrimps, ſome
pickled Muſhrooms, and two, Anchovies, ſome Butter
roll'd in Flour; boil theſe together, and garniſh with fiy'd
Oyſters, fry'd Bread, and Lemon ſlic'd; ſerve it hot. A
Cod baked in this manner is very good.
Oyſters in Ragou. .
URN ſome Butter, then take large Oyſters welf
waſh'd and dry'd, and throw them into the Pan
with a Shallot or two and a little Salt; fry them a little,
then take them out and let them drein, then boil the Oy
ſter Liquor with Spices to your Mind, ſome Anchovy, a
little Gravy, and thicken it with Butter roll'd in Flour,
and burn it in the Pan, then pour this Sauce over the
Oyſters; garniſh with fry'd Bread and Lemon ſlic'd.
To ſlew a Trout.
A K E a large Trout and waſh it, put it in a Pan.
with Gravy and White Wine, then take two
Eggs butter'd, ſome Salt, Pepper and Nutmeg, ſome
Lemon-peel, a little Thyme, and ſome grated Bread;
mix them all together, and put it in the Belly of the
Trout, then let it ſtew a quarter of an Hour; then put in
a piece of Butter in the Sauce; ſerve hot, and garniſh with
Lemon ſlic'd.
To ſlew Tench.
AKE your Tench and cut the Tail to make them:
bleed, gut them and clean them from the Scales;
then lay them in a Stew-pan with a Pint of Gravy, and a
Pint of Claret, an Onion ſtuck with Cloves, two Ancho--
vies, a Nutmeg ſlic'd, ſome whole Pepper, a little Salt,.
forme Horſe-radiſh ſlic'd, a bunch of ſweet Herbs, a little
Lemon-peel, and the Blood; let them ſtew till they are
enough, then ſtrain your Liquor, and thicken it with.
burnt Butter; garniſh with Horſe radiſh, Lemon ſlic'd,
the Milts and Rows of the Fiſh, with fry'd Bread cut the
length of one's Finger,
Toy
. . . “To ſtew Carp.
Tº AKE live Carp and bleed them in the Tail, and .
ſave the Blood, then ſcale, waſh, and gut them,
and put them in a Stew-pan, a Pint of Claret, and a Pint
of Gravy with the Blood, a bunch of ſweet Herbs, two
Anchovies, an Onion ſtuck with Cloves, ſome Lemon
peel, ſome Horſe-radiſh ſlic'd, Nutmeg ſlic'd, and ſome
whole Pepper, a little Brazil-wood raſp'd and ty’d in a
Cloth. When the Carp is enough, ſtrain off the Sauce,
then put in a little Lemon juice or Verjuice, thicken the
Sauce with burnt Butter; garniſh with Roe or Milt, and
ſlic'd Lemon, Horſe-radiſh ſcrap’d. The Milter is much
the finer Fiſh, tho' ſmaller than the Spermer. -
A few'd Cod. .. .
AKE your Cod and lay it in thin Slices at the

bottom of a Diſh, with a Pint of Gravy, and half
a Pint of White Wine, ſome Oyſters and their Li
quor, ſome Salt and Pepper, a little Nutmeg, and let it
ſtew till it is almoſt enough, then thicken it with a piece
of Butter roll'd in Flour, let it ſtew a little longer, ſerve
it hot, garniſh with Lemon ſlic’d. - *
To ſlew Carp another Way.

A KE a Brace of live Carp, knock them on the
Head, open the Bellies, waſh out the Blood with
Vinegar and Salt, then cut them cloſe to the Tail
to the Bone and waſh them clean, put them in a broad
Sauce-pan, and put thereto a Quart of Claret, a Pint of
White Wine, a Quart of Vinegar, a Pint of Water, a
Fagot of ſweet Herbs, a Nutmeg ſliced, large Mace, four
or five Cloves, two or three Races of Ginger, whole Pep
per, and an Anchovy; cover it cloſe and ſtew them a
quarter of an Hour, then put to it the Blood of the
Carps, Salt, and a Ladle of brown Butter ; lay about it
the Spawn, Milt, and Liver, ſtick on them Toaſts, and
eat the Lear Broth, or thicken it with brown Butter. "
T.
64. The Houſe-keeper's Taka-Bº.
To ſlew Oyſters.
LUMP them in their own Liquor, then ſtrain them
off, waſh them clean in clear Water, then ſet on a
little of their own Liquor, Water, and White Wine, a
little whole Pepper, and a Blade of Mace; let it boil very
well, then put in your Oyſters, let them juſt boil up ;
then thicken them with the Yolks of two Eggs, a piece
of Butter, a little Flour; beat up very well, thicken it
and ſerve it up with Sippets and Lemons.
To ſlew a Carp another Way.
LEED it under the lower Fin in a Pint of Claret,
or White Wine, half a Pint of Water, a few Sprigs
of ſweet Herbs, a little whole Pepper, Mace and Salt,
two Slices of Lemon; put all theſe and the Carp raw in a
Stew-pan, ſtew it well on both Sides, then put in half a
Pint of Oyſters plump'd, let them fimmer a little; beat
them up thick with a Pound of freſh Butter, or more.
Serve it with Sippets, Barberries, and Lemon ſlic'd.
How to ſlew Carp from Pontack's.
A K E half Gravy, and half Claret, as much as
will cover your Carp in the Pan, with Mace,
whole Pepper, a little Cloves, two Anchovies, a
Shallot or Onion, a little Horſe-radiſh, a little Salt ;
when the Carp is enough, take it out, and boil the Liquor.
as faſt as poſſible, till it be juſt enough to make Sauce;
flour a bit of Butter, and throw into it; ſqueeze the
Juice of one Lemon, and pour it over the Carp.
C H A P: XXIII.
S AU CES, SO OPS, &c.
Gravy Soup.
T A K E the Bones of a Rump of Beef, and a piece
-
of the Neck, and boil it till you have all the good
meſs out of it; then ſtrain it off, and take a good piece of
- Butter,
Butter, and put it in a Stew-pan and brown it, then put
to it an Onion ſtuck with Cloves, ſome Sallary and En
dive, and Spinage; then take your Gravy and put to it
ſome Pepper, Salt, and Cloves, and let it boil all toge
ther; then put in Sippets of Bread dry’d by the Fire;
you may put in a Glaſs of Red Wine. Serve it up with
a French Role toaſted in the middle.
A ſtanding Sauce for a Kitchen.

A K E a Quart of Claret or White Wine, put it in
a glazed Jar, the Juice of two Lemons, five large
Anchovies, ſome Jamaica Pepper whole, ſome ſliced
Ginger, ſome Mace, a few Cloves, a little Lemon-peel,
Horſe-radiſh ſlic'd, ſome ſweet Herbs, fix Shallots, two
Spoonfuls of Capers, and their Liquor; put all theſe in
a Linnen Bag, and put it into the Wine, ſtop it cloſe, and
fet the Veſſel into a Kettle of hot Water for an Hour, and
keep it in a warm Place. A Spoonful or two of this. Li-"
quor is good in any Sauce.
Sauce or Lear for a ſweet Pye.
A K E ſome White Wine, a little Lemon-juice, or
Verjuice, ſome Sugar; boil it, then beat two
- Eggs, and mix them well together, then open your
Pye and pour it in. This may be us’d for Veal or Lamb
Pyes.
Sauce for ſavory Pyes. . . . .
"AK E ſome Gravy, ſome Anchovy, a bunch of
ſweet Herbs, and an Onion, a little Muſhroom
Liquor; boil it a little and thicken it with burnt
Butter, then add a little Claret, open your Pye and pour
# in. This ſerves for Mutton, Lamb, Weal, or Beef
yes.
4%aragus Soup. *
A K E five or ſix Pounds of lean Beef cut in

Lumps, roll'd in Flour, then put it in your Stew
pan, with two or three Slices of fat Bacon at the
Bottom; then put it over a ſlow Fire, and cover itſtirring
w
cloſe,
ſtirring it now and then till the Gravy is drawn; then
put in two Quarts of Water, and half a Pint of pale Ale:
Cover it cloſe, and let it ſtew gently for an Hour, ſome
whole Pepper and Salt, to your Mind, then ſtrain out the
Liquor, and take off the Fat, then put in the Leaves of
white Beets, ſome Spinage, ſome Cabbage Lettice, a lit
tle Mint, ſome Sorrel, and a little ſweet Marjoram pow
der'd ; let theſe boil up in your Liquor, then put in the
green Tops of Aſparagus cut ſmall. “nd let them boil till
all is tender. Serve it hot with a French Role in the
middle.
Nºte, Inſtead of Aſparagus, you may put in green
Peaſe.
To wake Gravy an eaſy Way.

A K E ſome Neck Beef cut in thick Slices, then
flour it well and put it in a Sauce-pan with a
Slice of fat Bacon, an Onion ſlic'd, ſome Pow
der of ſweet Marjoram, ſome Pepper and Salt ; cover it
cloſe and put it over a ſlow Fire, and ſtir it three or
four Times, and when the Gravy is brown, put ſome Wa
ter to it, and ſtir all together, and let it boil about half an
Hour; then ſtrain it off, and take the Fat off the Top,
adding a little Lemon-juice. This Gravy is fit for all
brown Sauces.
Gravy fºr white Sauces.

A KE part of a Knuckle of Veal, or the worſt
part of a Neck of Veal, boil about a Pound of
this in a Quart of Water, an Onion, ſome whole
Pepper, fix Cloves, a little Salt, a bunch of ſweet Herbs,
half a Nutmeg ſlic’d; let it boil an Hour, then ſtrain it
off and keep it for Uſe.
A cheap Gravy.
A K E a Glaſs of ſmall Beer, a Glaſs of Wa
ter, an Onion cut ſmall, ſome Pepper and Salt,
a little Lemon-peel grated, a Clove or two, a
Spoonful of Muſhroom Liquor, or pickled Walnut Li
quor; put this in a Baſon, then take a piece of Butter,
and
and put it in a Sauce-pan, then put it on the Fire and let
it melt, then drudge in ſome Flour, and ſtir it well till
the Froth finks, and it will be brown; put in ſome ſlic'd
Onion, then put your Mixture to the brown Butter, and
give it a boil up. ; -
Plumb Porridge.
T A K E a Leg of Beef, and four Gallons of Wa
ter, boil it till the Beef is tender, then ſtrain it
off and put the Liquor in the Pot again, then
put a Pound of Pruans, a quarter of an Ounce of Cloves,
half an Ounce of Mace, two Nutmegs beat and put in a
Bag; let it boil half an Hour, then put in five Pounds
of Currants, and three Pounds of Raiſons, and let it boil
half an Hour longer; then put in a Quart of ſtrong Beer
and let it boil up, then take it off and put in two Pounds
of Sugar, a little Salt, a Quart of Claret, and a Pint of
Sack, the Juice of two Lemons; put it in an earthen
Pan, and keep it for Uſe. Serve it hot in Proportions,
as you want it. - -
4. Caudle for ſweet Pyes.

A K E Sack and White Wine, a like in Quan
... }. , tity, a little Verjuice and Sugar ; boil it and brew
it with two or three Eggs, as butter'd Ale. When the
Pyes are baked, pour it into your Pyes at the Funnel, and
ſhake it together. - ... " -
A Lear for ſavory Pyes. -
T A K E Claret Gravy, Oyſter Liquor, two or three

Anchovies, a Faggot of ſweet Herbs and an
Onion; boil it up and thicken it with brown Butter,
then pour it into the ſavory Pyes, when called for.
4 Lear fºr F/? Pyes.
"T AKE
-
Claret, White Wine and Vinegar, Oyſter
Liquor, Anchovies, and drawn Butter; when the
Pyes are baked, pour it in at the Funnel.
4Lear
A Lear for Paſties.
S EASON the Bones of the Meat, then make your
J. Paſty, and cover them with Water, and bake them
with the Paſty. When they are baked, ſtrain the Liquor
into the Paſty.
Strong Broth.
AKE three Gallons of Water, and put therein a
Leg and Shin of Beef, cut it into five or fix
Pieces, boil it twelve Hours, now and then ſtir it with a
Stick, and cover it cloſe; when it is boiled, ſtrain it and
cool it, let it ſtand till it will jelly, then take the Fat
from the Top, and the Droſs from the Bottom, and keep
it for your Uſe.
Gravy.
UT a piece of Beef into thin Slices, and fry it
brown in a Stew-pan, with two or three Onions,
two or three lean Slices of Bacon; then pour to it a Ladle
of ſtrong Broth, rubbing the brown from the Pan very
clean; add to it more ſtrong Broth, Claret, White Wine,
Anchovy, a Faggot of ſweet Herbs; ſeaſon it, and letit
ſtew very well, Strain it off, and keep it for Uſe.
Plumb Pottage.
AKE two Gallons of ſtrong Broth, put to it two
Pounds of Currans, a Pound of Raiſins of the
Sun, half an Ounce of ſweet Spice, half a Pound of Su
gar, a quarter of a Pint of Claret, as much Sack, the
Juice of two Oranges and two Lemons: thicken it with a
quarter of a Pound of Rice-flour, or Raſpings of Bread,
with a Pound of Pruans.
A brown Pottage Royal.

E.T a Gallon of ſtrong Broth on the Fire, with two
ſhiver'd Pallates, Cocks-combs, Lamb-ſtones ſliced,
with ſavory Balls, a Pint of Gravy, two Handfuls of
Spinage and young Lettice minced; boil theſe together
with a Duck, the Leg and Wing Bones being broke #
pull’
The Houſe-keeper’s ‘Pocket-Book. . 69.
pull'd out, and the Breaſt ſlaſh'd and brown'd in a Pan of
Stuff; then put to it two French Rolls ſliced and dried
hard and brown; put the Pottage in a Diſh, and the Duck
in the middle; lay about it a little Vermicelli boil’d up in
a little ſtrong Broth, ſavory Balls, and Sweet-breads.
Garniſh it with ſcalded Parſley, Turnips, Beet-roots, and
Barberries. . . . . . - -
- A Peaſe Soop.
OIL a Quart of good Seed Peaſe tender and thick,
ſtrain and waſh it through with a Pint of Milk;
then put therein a Pint of ſtrong Broth boil'd with Balls,
a little Spear-mint, and a dry'd French Roll ; ſeaſon it
with Pepper and Salt, cut a Turnip in Dice, fry it, and
put it in. -
Green Peaſe Soup. ' s
IP E the Peaſecod Shells and ſcald them, ſtrain

and pound them in a Mortar, with ſcalded Parſ.
ley, young Onions, and a little Mint; then ſoak a white
French Roll ; boil theſe together in clear Mutton Broth, a
Faggot of ſweet Herbs; ſeaſon it with Pepper, Salt, and
Nutmeg, then ſtrain it through a Cullender; put the
Pottage in a Diſh, put in the middle your larded Veal,
Chickens, or Rabbets. Garniſh it with ſcalded Parſley,
Cabbage-Lettice, and the Peaſe.
A Craw-f/ Soup. -
LEAN SE them, and boil them in Water, Salt,

and Spice; pull off their Feet and Tails and fry
them, break the reſt of them in a ſtone Mortar, ſeaſon
them with ſavory Spice, and an Onion, hard Egg, grated i
Bread, and ſweet Herbs, boil'd in ſtrong Broth; ſtrain
it, and put to it ſcalded chop’d Parſley and French Rolls;
then put them therein, with a few dry'd Muſhrooms.
Garniſh the Diſh with ſliced Lemon and the Feet and
Tail of a Craw-fiſh. -
An Eel Pye.
UT, waſh, and ſeaſon them with ſweet Seaſoning,
a Handful of Currans, Butter, and cloſe it.
-: - Tø
7o The Houſe-keeper's 4'ocket-Book,
To make an excellent cold Poſet.
AKE nine Spoonfuls of White Wine, two of
Verjuice, two of Orange-flower Water, fix of
fair Water, the Juice of two Lemons, as much Sugar as
will make it very ſweet; then pour into it one Quart of
Cream from ſome high Place, and let it ſtand at leaſt two
Hours before you eat it.
To burn Butter.
UT two Ounces of Butter into a Frying-pan over a
little Fire; when 'tis melted, duſt in a little Flour,
and keep it ſtirring till it is a little thick and brown;
then thicken Sauce inſtead of Eggs.
A Soup.
AKE a little Gravy and ſtrong Broth, of each
the ſame Quantity, in all three Pints, a Sprig of
ſweet Herbs, a little whole Pepper and Salt ; boil it half
an Hour, then put in a Loaf of French Bread, cut like
Dice; ſtew a Fowl in it till it is boil'd tender, and place
it in the middle.
A Gravy for a Paſy.

REAK the Bones of the Meat to maſh, then put
D them into a Pan, with a Pint of Claret, a Quart of
Water, a little whole Pepper, Mace, and Salt ; brew into
it eight Ounces of pure ſweet Butter, then ſtrain it, and
pour it into the Paſty when both hot. This Gravy is
enough for a Paſty of fourteen Pounds of Flour.
Sauce for a Turkey.
AKE a little Claret and ſtrong Broth, or Water,
Anchovy, one Shallot, a little Pepper, Mace and
Salt, and a Slice of Lemon ; ſet it to ſtew a little,
then ſtrain it, and pour it through its Belly. Serve it
with Onion Sauce. Boil them in three or four Waters,
then drain them dry, chop them a little broad; lay them
round the Turkey; butter them, and ſerve them only
with Gravy. -
The
The Houſe-keeper's Pocket-Book. 7s
The ſame for a Capon, only add the Necks and a few
Sprigs of ſweet Herbs. - -
Sauce for a Woodcock or Pheaſant.

A K E a little Claret and Water, one Shallot, a
- little whole Pepper, Mace, a little grated white
- - Bread, and Nutmeg; ſlice it a little thin, put in a
Piece of freſh Butter. Serve it with Sippets and Lemon
ſlic'd. Roaſt the Guts in them. The ſame Way for
Pheaſants, with roaſted Wild Fowl round them. Put the
Fowl-ſauce in the Diſh with it. Put the Pheaſant-ſauce
by in a Plate.
Sauce fºr Wild Fowl.
AKE a little Claret and Water, one Shallot, a
- little whole Pepper, Mace and Salt, a little of an
Anchovy, a Slice of Lemon, a few Sprigs of ſweet
Herbs; let it ſtew half an Hour, then ſtrain it off, and it
is fit for roaſt Mutton. Garniſh Fowls and Veal with Le
mon ſliced, Oranges quartered, and Slavers of Mutton
with Pickle; or you may ſerve either of theſe with Gravy
Sauce, only adding Capers, or any ſuch Pickles.
Another Way. ~ -
UT it in Slices an Inch thick, lard it with Bacon.

as big as your Finger, and ſeaſon as aboveſaid;
drain, it well from the Gravy, and ſeaſon it with Spice;
ºy it in the Pot in Slices, with clarified Butter,
it IS fit.
and
Sauce for a Green Gooſe. *
Tº AKE half a Pint of the Juice of Sorrel, half a

- Pint of White Wine, a little Nutmeg, a little gra
- ted white Bread, a very little Sugar; let it boil
a little, then put in ſome freſh Butter, and ſerve it in the
Diſh with them. Being roaſted, it muſt not be toothick
of Bread. -
Or thus,
FH1 the Belly with Onion, a little freſh Butter and
Sºlt, and ſerve them with Gravy. q.
- 9
*

To make Gravy.
UT two Ounces of Bacon into a Frying-pan, put in
a Pound of lean Beef cut in Slices, fry it a little,
then put in one Pint of Claret, and another of Water,
one Anchovy, a Sprig of ſweet Herbs; fry this a Quar
ter of an Hour, then put out the Gravy, and fry it till it
is all out ; then ſtrain it, and it is fit for Uſe.
Sauce for Fiſh or Fle/3.

- A K E a Pint of Water, and a Pint of Claret, a
few Sprigs of ſweet Herbs, a little whole Pepper,
Mace, and Salt, two Slices of Lemon, a Shallot,
and two Anchovies; boil it an Hour, and ſtrain it off.
*Tis fit for Fiſh; but for Fleſh, add a little Horſe-radiſh
ſcrap'd, and boil it half away; then beat it up thick with
a Pound or twelve Ounces of ſweet Butter; or you may
make it all of ſtrong Broth.
Sauce for boil"d Chickens, or Lamb.
AKE a little white Water and a Pint of Claret, a
few Sprigs of ſweet Herbs, a little whole Pepper,
and Mace, three Slices of Lemon; let it ſtew a
little, then put in a little Parſley and Spinage boil'd green,
and chop’d a little; then beat it up thick with ſix Ounces .
of freſh Butter, and pour it over the Meat, and ſerve it.
Garniſh it with Lemon ſlic'd and Barberries, Grapes, and
Gooſeberries ſcalded, to their Sauce in their Seaſon.
Strong Broth. -
AKE acLeg of Beef and a Knuckle of Veal,

break the Bones to Pieces, put all in a Pot, with
ten Quarts of Water, a Bunch of ſweet Herbs,
four Onions, a little whole Pepper and Mace; boil it till
it comes to four Quarts; ſtrain it, and it is fit for Uſe. '
A Soup.
AKE three Pints of ſtrong Broth, fifty Balls of
- ... Forc’d-meat, a Handful of Spinage and Sorrel
chop'd, and a little Salt; let it ſtew a little, then put in a
Loaf
The Hou e-keeper's Tokit-Book. 73
Loaf of French Bread cut like Dice, and toaſted, and ſix
Ounces of Butter. Toſs it up, and ſerve it.
Sauce for roaſted Weniſon. -
A K E a little Claret and Water, a Stick of Ci

namon, a Blade of Mace, and a little grated white
Bread; let it ſtew with a little Butter and Sugar.
– Mix and ſerve it in the Diſh with it.
Or thus,
Take half a Pint of Gravy, one Onion ſtuck with
Cloves, a Stick of Cinamon, a little Claret or Anchovy ;
let it boil a little, then thicken it with a little burnt But
ter; beat it well together, and ſerve it in the Diſh. -
Peaſe Pottage.
A K E a Quart of ſtrong Broth, the Flour of half
a Pint of Peaſe, and an Ox-palate, all boil'd ten
der, clarified and cut in Pieces; ſeaſon all with a little
Pepper, Mace, and Salt ; when it boils, put in a little
Spear-mint and Sorrel a little chop'd, four Balls of Forc'd
meat green'd, a little white Bread like Dice, toaſted on a
Plate before the Fire; then put in four Ounces of freſh
Butter; toſs it up. Serve it with Chicken boil'd tender,
and ſet in the Middle. -
- To make ſolid Soup. -
A K E a Leg of Veal, or any other young Meat;

- cut off all the Fat, and make ſtrong Broth after
the common Way ; put this into a wide ſilver Baſon,sor
a Stew-pan well tinn'd; let it ſtew gently over a ſlow
Fire till it is boil'd away to one third of the Quantity;
then take it from the Fire, and ſet it over Water that is
kept conſtantly boiling, this being an even Heat, and apt
to burn too the Veſſel; in this Manner let it evaporate,
ſtirring it often till it becomes, when cold, as hard a
Subſtance as Glue; then let it dry by a gentle Warmth,
and keep it from Moiſture. - ... "
When you uſe it, pour boiling Water upon it. It

makes excellent Broth, either ſtrong or ſmall, accord
E ing
ing to the Quantity you put in. It will keep good an
Eaſt-India Voyage.
Sauce for a Turkey.
A- * A K E half a Pint of Claret, as much ſtrong Broth,
an Onion, a little whole Pepper, an Anchovy,
and a little Butter; let it ſtew a quarter of an Hour, and
pour it through the Body of the Turkey. Garniſh the
Diſh with Lemons and Onions. ".
To make Gravy.
T; E a lean Piece of Beef, one Quarter roaſted,
and cut it in Pieces; put it into a Stew-pan, with
half a Pint of ſtrong Broth, and a Pint of Claret; cover
it up cloſe, and ſtew it an Hour, often turning it; ſeaſon
it with Pepper and Salt, then ſtrain it off, and put it into
a ſtone Bottle, and when you uſe it, warm the Bottle.
To make ſtrong Broth.
AKE four Pounds of lean Beef, cut it into thin
Pieces, put it into a Stew-pan, and juſt cover it
with Water ; let it boil an Hour, then ſcum it, and it is
boil'd enough. Squeeze it between two Trenchers.
C H A P. XXIV,
Direáions for Drying, Salting, Collaring, Potting, and
Pickling Fleſh and Fiſh, after the moſt elegant Manner.
To dºy a Leg of Mutton like Ham.
- UT a Leg of Mutton like a Ham, then take two
- Ounces of Salt-peter beat fine, and rub your Mut
ton all over, and let it lie till the next Day; then make
a Pickle of Bay-ſalt and Spring-water, and put your Mut
ton in, and let it lie eight Days; then take it and hang it
in a Chimney, where Wood is burnt, for three Weeks;
boil it till it is tender. The proper Time to do it is in
cold Weather, leſt it ſhould be tainted.
72
The Houſe-keeper's ‘Pocket-Book. 75.
To machinate Tongues.
LAN CH them, being boiled in Water and Salt,
} and put them in a Pot or Barrel, and make the
Pickle of as much White Wine Vinegar as will fill it,
boil'd up with favory Seaſoning, Ginger, a Faggot of
ſweet Herbs; when it is cold, put in the Tongues, with
ſlic'd Lemons, and cover it cloſe with a Bladder and Lea
ther. When you eat them, beat up ſome of the Pickle
with Oil, and garniſh with ſlic'd Lemon. - -
To ſalt Hams and Tongues.

A K E three or four Gallons of Water, put to it
two Ounces of Prunella Salt, four Pounds of whité
Salt, four Pounds of Bay-ſalt, a quarter of a Pound of
Salt-peter, an Ounce of Allom, a Pound of brown Su
gar; let it boil a quarter of an Hour, ſcum it well; when,
it is cold, ſever it from the Bottom into the Veſſel you
ſteep it in. -
Let Hams lie in this Pickle four or five Weeks, a Clod

of Dutch Beef as long; Tongues a Fortnight; Collar’d
Beef eight or ten Days. Dry them in a Stove or Wood
Chimney.
*
To ſalt Hams of Bacon. -
AK E a Peck of Bay-ſalt, and four Ounces o

- Salt-peter rock'd double refin'd, and five Pounds of
brown Sugar; put all theſe into as much Spring-water as
will make the Pickle ſo ſtrong that it will bear an Egg;
the Pickle muſt not be boil'd : Put in your Hams, and let
them lie in it three Weeks; then take them out of the
Pickle, and dry them with a Cloth, and rub them over
with freſh Salt, and ſend them to dry. The Pickle will
laſt three Months. When you find it begin to decay, boil
and ſcum it, and uſe it again, putting in ſome freſh Salt.
To make Brawn.
W H E N it is cut up and bon'd, let it lie two Days
iſ and Nights in Water, ſhifting it each Day into
freſh Water; when you come
E 2 to roll it, dip it inWater,
t
warm
76 The Houſe-keeper's Pocket-Bock.
Water, and ſalt it well; then roll it up, and boil the leaſt
Roll fix Hours, and the biggeſt nine,
To make a Ham.
L ET your Ham be ſat and good; hang it up four and
twenty Hours, then beat it with a Rolling-pin ;
rub in one Ounce of Salt-peter, and let it lie four and
twenty, Hours; then make your Stew-pan very clean,
then take one Ounce of Salt-peter, one Pound of coarſe
Sugar, a quarter of a Pound of Bay-ſalt, three Handfuls
of common Salt ; mix it well, and make it hot, but don't
melt it; then rub it well in, and turn it every Day, and
baſte it with the Brine. Let it lie there three Weeks,
then ſendit to be dry’d.
To dry Neats Tºngues.
A K E Bay-ſalt bruis'd ſmall, and a little Salt
peter; rub the Tongues with a Linnen Cloth ;
then put the Salt to them, eſpecially to the Roots, aºd as
it comes to brine, add ſome more, when they are hard
and ſtiff. When they have taken Salt a Night or two, roil
them in Bran, and let them be dry'd.
To ſalt a Ham.
A K E a Ham of fixteen Pounds, rub it againſt
the Fire with half a Pound of Sugar; then take
two Pounds of Bay-ſalt, and two Ounces of Salt
peter, and dry it for your Uſe.
- To make Weſtphalia Han.
UT a Hind Quarter of Pork like Ham, cut all the
foft Fat off, then rub it with half a Pound of the
coarſeſt Sugar you can get ; let it lie four and twenty
Hours, then rub it with a quarter of a Pint of Salt-peter,
one Pint of Peter-ſalt, a Quart of white Salt ; let it lie
three Weeks: Rub it now and then with ſome white Salt.
Dry it in a Chimney where you burn Wood or Turf.
When you boil it, put in a Pint or a Quart of Oak Saw
duſt; when cold, ent it with Muſtard or Vinegar. Serve.
it with Pigeons when it is hot, or with Spinage or Sprouts
- - boil'd
boil'd and laid round it, or eight Chickens. If you
wou'd keep it long, let it lie a Month in Salt. -
Dutch Beef.
A K E a Piece of Buttock of Beef without the
Bone, ſalt it the ſame way as you do a Ham ;
then hang it up till it is very dry; boil it; when
cold, it is uſually ſlic'd thin, and eat with Bread and But
ter. You may lay Neats Tongues in the Brine, after the
Ham or Beef Let them lie fourteen Days, then hang
them up to dry, or ſalt them, thus; Rub four Neats
Tongues with four Ounces of Salt-peter, a Pint of Peter
ſalt, a Quart of white Salt ; let them lie as above, turn
them often in the Brine, then hang them up to dry.
Beef a la mode.
H E N it is ſalt, as aforeſaid, cut it in Slices an
VW- Inch thick; then lard it with Bacon as big as
your Finger; then bake it in Butter, as potted Veniſon,
only add four Bay-leaves, and a few ſweet Herbs; then
drain and ſeaſon it with Spice, then lay it in the Pot in
Slices, and cover it with the Butter it was bak’d in.
Another Way. -
UT it in Slices an Inch thick, lard it with Bacon

_2 as big as your Finger, and ſeaſon as above; drain
it well from the Gravy, and ſeaſon it with Spice, then lay
it in the Pot in Slices, with clarified Butter, 2nd it is ſit.
Collar'd Bºf.
A K E a Flank of Beef, and take out the Griſtles,
and the Skin off the infide; then take two Ounces
of Salt-peter, three Ounces of Bay-ſalt, half a
Pound of common Salt, a quarter of a Pound of brown
Sugar; mix theſe all together, and rub your Beef well,
then put it in a Pan with a Quart of Spring-water, for
four Days, turning it once a Day; then take your Beef
out, and ſee that your Fat and Lean lie equal; then take
ſome Pepper, and Cloves, a good deal of Parſley and
ſweet Marjºram ſhred ſmall, ſome Bacon-fat cut very
E 3 finall ;
ſmall; mix theſe together, and ſtrew it over the inſide of
your Beef; then roll it hard in a Cloth, and ſew it up,
and tye it at both Ends; then put it in a deep Pan with
the Pickle and a Pint of Water; you may add a Pint of
Claret, or ſtrong Beer, and muſt put in an Onion ſtuck
with Cloves, and a Pound of Butter; then cover your
Pan with a coarſe Paſte, and bake it all Night; then
take it hot, and roll it harder, and tye it round with a
Fillet cloſe; then put it to ſtand on one End, and a Plate
on the Top, and put a Weight upon it, and let it ſtand.
till it is cold; then take it out of the Cloth, and keep it
dry.
Cºlla,"d Pig.
- A K F your Pig and cut off the Head, then cut the
Body af.nder, bone it, and cut it in two Collars;
then waſh it in Water, then take ſome Paiſley and
Sage, and, Marjoram, ſhred very ſmall, and put ſome
Salt, Pepper, and Nutmeg ; mix theſe together, and
ſtrew it on the Pig, and roll it up, and tye it with a Fil
let, and boil it in Water and Salt till it is tender; then
take it up, and let it ſtand till it is cool; ſtrain out ſome
of the Liquor, and put two Blades of Mace, and add to
it ſome Vinegar, Salt, a little White Wine, and three
Bay-leaves; give it a boil up, and when it is cold put in
your Pig, and keep it for Uſe. -
To roll a Breaft ºf Midton.

O N E the Mutton, make a favory Forc’d-meat for
it, waſh it over with the Batter of Eggs, then
ſpread the Forc’d-meat on it, and roll it in a Collar, and
bind it with Packthread, and roaſt it ; put under it a Re
glia of Cucumbers.
- To collar Beef.
A Y your Flank of Beef into Ham Brine a Fort
night, then take it out, and dry it in a Cloth ; lay
it on a Board, take out all the Leather and Skin, cut it
croſs and croſs; ſeaſon it with ſavory Spice, two Ancho
vies, and a Handful or two of Thyme, Parſley, ſweet
Marjoram,
Marjoram, Winter-Savory, Onions, Fennel; ſtrew it on
the Meat, roll it in a hard Collar in a Cloth, ſew it cloſe,
tye it at both Ends, and put it in a Collar-pot, with a
Pint of Claret, Cochineal, two Quarts of Pump Water.
When it is cold, take it out of the Cloth, and keep it
dry. . .
To collar Weal.
- O N E a Breaſt of Veal, waſh and ſoak it in thre:
or four Waters, dry it in a Cloth, ſeaſon it with ſt
vory Spice, ſhred ſweet Herbs, a Raſher of Bacon dip'd
in Batter of Eggs, and roll it up in a Collar in a Cloth;
boil it with Water and Salt, with half a Pint of Vinegar
and whole Spice; skim it clean. When it is boil'd, keep
it in this Pickle. - - *
To collar Pig.
Sº your Pig down the Back, take out all the
J Bones, waſh out the Blood in three or four Waters,
wipe it dry, ſeaſon it with ſavory Seaſoning, Thyme,
Parſley, and Salt ; roll it in a hard Collar in a Cloth,
tye it up at both Ends, and boil it with the Bones in
three Pints of Water, a Handful of Salt, a Quart of Vi.
negar, and a Faggot of ſweet Herbs, whole Spice, a little
Jāng-glaſs. When it is boil'd, take it off; when it is
cold, take it out of the Cloth, and keep it in this Pickle.
To collar Eels.
CO W E R your large filver Eels with Salt, ſlit
them down the Back, take out all the Bones, waſh
and dry them, ſeaſon them with ſavory Spice, minc'd
Parſley, Thyme, Sage, and an Onion; then roll each
in little Collars in a Cloth, and tye them cloſe; boil them
in Water and Salt, with the Heads and Bones, half a Pint
of Vinegar, a Faggot of Herbs, Ginger, a Pennyworth
of Ifing-glaſs; when they are tender, take them up, tye
them cloſe again, ſtrain the Pickle, and keep the Eels
in It.
E 4. To
So The Houſe-keeper's Pocket-Book.
To collar Pork. - -
O N E a Breaſt of Pork, ſeaſon it with ſavory Sea

ſoning, and a good Quantity of Thyme, Parſley,
and Sage; roll it in a hard Collar in a Cloth, tye it at
both Ends, boil it, and when it is cold ſteep it in the ſa
vouring Drink.
To collar Beef.
A K E off the inſide Skin from a thin Flank of
Reef, then rub it with five Ounces of Salt-peter;
best half a Pint of Peter-ſalt, and a Pint of white Salt ;
jet it lie three Days, turn it once a Day, then wipe it
dry, and ſeaſon it all over the infide with three quarters
of an Ounce of Cloves and Mace, an Ounce of Pepper,
and a Nutmeg, all beat, a Handful of ſweet Herbs, and
two Bay-leaves, all ſhred fine ; then roll it up as you do
Brawn, bind it very flat with four and twenty Yards of
nºrrow Tape; then put it into a Pot, and cover it with
Pºmp Water and a little of its own Brine, to ſalt the Wa
ter, Then bake it very tender with Houſhold-bread;
then take it cut cf the Liquor, and bind a Cloth very
hard about it, and hang it up till cold; then take off the
Cloth, and keep it in a dry Place. Eat it with Muſtard
or Vinegar. If you ſend it to Sea, add a Pint of Bay.
ſalt, and let it lie fix or eight Days. Put no Herbs.
Seaſon it high with Spice. When cold, take off the
Strings, put it into a Pot, cover it with clarified Beef
Suet, and it is fit.
This Salt and Spice is enough for fixteen Pounds of
Beef.
To collar a Breaft of Weal, Pig, or Ecl.

O N E the Pig or Veal, then ſeaſon it all over the
B inſide with Cloves, Mace, and Salt, a Handful of .
ſweet Herbs, as Thyme, Pennyroyal, and Parſley, ſhred
very fine, with a little, Sage, to a Pig; then roll it up
as you do Brawn, bind it with narrow Tape very cloſe,
then tye a Cloth round it, and boil it very tender in Wi
negar and Water, a like Quantity of each, with Cloves,
w
a little
The Houſe-keeper's Pocket-Book. St
Cloves, Mace, Pepper, and Salt, all whole; make it
boil, then put the Collars ; when boil'd tender, take
them up till both are cold, and keep them in the ſame
Pickle.
Potted Beef.
A K E about eight Pounds of a Leg of Mutton
Piece of Beef, or Neck Beef, then take two Oun
ces of Salt-peter beaten, and rub it well; then take
two good Handfuls of common Salt, and rub it well ;
then lay it in a Pan, and put a Quart of Pump Water to
it, and let it lie three Days, turning it once a Day in the
Pickle; then dry it, and ſeaſon it with Pepper, Nutmeg,
Cloves, Mace, beaten, and Onions ſtuck with Cloves,
ſome jamaica Pepper whole; then put it in your Pot to
bake, and the Pickle that the Beef lay in ; you muſt put
to it a Pound and a half of Butter; cover your Pot over
with coarſe Paſte, and let it bake all Night with the great
Bread ; then take it hot out of the Oven, and take the
outfide of the Beef off, and put the Meat in very ſmall
Pieces, and pick all the Skin, and Fat, and Sinews from
it ; then put the Liquor to cool, and all the Fat from
the Gravy, and when you have rubb'd your Beef well
with your Hands, clarify the Fat that comes from the Li
quor, and pour it into your Meat; work it well with
your Hands together, till it is very ſmall, then butter
the infides of ſome glazed Pans, and put down your Meat
cloſe in them ; then take two Pounds of Butter clarified,
and pour over it; pepper it, and it will be fit to eat in three
Days.
Beef potted from an Ox-Cheek.
A SH and bone your Ox-Cheek, put it in a hot
W Oven, with the ſame Ingredients you uſe for the
above Receipt; then take out the Skin, the Fat, and the
Pallate; then uſe the Fleſh as you would do the other,
and add to a Pound of the Fleſh two Ounces of the Fat
that ſwims upon the Liquor. It is a very good Way.
F 5 T,
82 The Houſe-keeper's ‘Pocket-Book.
To pot Lampreys, or Eels.
A K E your Lampreys or Eels, and skin them,
and gut them, waſh them, and ſlit them down the
Back; take out the Bones, cut them in Pieces to
fit your Pot, then ſeaſon them with Pepper, Salt, Nut
meg, and then put them in your Pot; pour in then half
a Pint of Vinegar. They muſt bake an Hour and a half,
being cloſe cover'd; and when they are bak'd, pour off
the Liquor, and cover them with clarified Butter.
To pot Chare, or Trouts.
A K E your Fiſh, clean them well, and bone
them; waſh them with Vinegar, cut off the
Tails, Fins, and Heads; then ſeaſon them with
Pepper, Salt, Nutmeg, and a few Cloves; then put
them cloſe in a Pot, and bake them with a little Verjuice
and ſome Butter; cover them cloſe, and let them bake
two Hours; then pour off the Liquor, and cover them
with clarifica Butter.
- To pot Beef. -
A K E a Buttock of Beef, or a Leg of Mutton

Piece, cut it into thin Slices, ſeaſon it with ſavory
Seaſoning, an Ounce of Salt-peter, half a Pint of
Claret; then having three or four Pounds of Beef Suet,
lay it between every Laying of Beef, tye a Paper over it,
and jet it lie all Night; then bake it with ſome Houſhold
Bhead, then take it out, dry it in a Cloth, and cut it croſs
the Grain very cloſe; if it is not ſeaſon'd enough, ſeaſon
it more; then pour the Fat clear from the Gravy; put it
clºſe in Pets, ſet it in the Oven to ſettle. When it is
cºid, cover it with clarified Butter. .
To pot Pigeons. :
OUR Pigeons being truſs'd and ſeaſon'd with ſa
vory Spice, put them in a Pot, cover them with
Butter, and bake them ; then take them out, and drain
than, ; when they are coli, cover them with clarified
- Butter, -
*
The Houſe-keeper's 'Pocket-Book. 83
Butter. The ſame Way you may pot Fiſh, only bone
them when they are bak'd.
To make potted Beef.
AKE three Pounds of Beet, put to it one Pound
of Butter, half a Pint of old Beer; ſeaſon it to
your Palate, and bake it three Hours; when cold,
take off the Top, and in the beating of the Beef ſtir in
the Butter; then beat it again very well, boiling it over
the Fire with a Pound and a half of Butter. Put it into
Pots, and ſet them into the Oven ; after it is firſt cool,
let them ſtand half an Hour. The proper Spices are
Mace, Nutmeg, and Cloves.
Tº pot Pigeons.
UT off their Legs, ſeaſon them high with Pepper
and Salt, then bake them tender with Butter,
enough to cover them when melted; then drain them
dry from the Gravy, and ſeaſon them high with Pepper,
Cloves, and Salt, and put them in.
To pot Tongues.
UT the Roots of two Tongues, rub them with
four Ounces of Salt-peter, and half a Pint of Pe
ter-ſalt; then let them lie with a Pint of white Salt ſix
Days, turn them often, and rub them with a quarter of
an Ounce of Pepper. Bake them tender in Pump Wa
ter, enough to cover them, with a little of their own
Brine; when bak'd, blanch them, and rub them well
with Pepper, Cloves, and Mace; then put them into a
Pot, and cover them with clarified Butter, and ſet them
by. w
To pot Beef like Peniſºn.

C, Pound each ; rub eight Pounds with four Ounces
UT the Lean of a Buttock of Beef in Pieces of a
of Salt-peter beaten, half a Pint of Peter-ſalt,
and a Pint of white Salt ; turn it once a Day; let it lie
three Days, then put it into a Pan, and cover it with
Pump Water and a little of its own Brine ; then bake it.
E 6 with
84 The Houſe-keeper's Pocket-Bock.
with Houſhold Bread till it is as tender as a Chicken ;
then drain it well from the Gravy, and bruiſe it abroad,
and take out all the Skins and Sinews; then pick it as
ſmall as Duſt; then mix in an Ounce of Cloves and
Mace, three quarters of an Ounce of Pepper, and a Nut
meg, all beaten. Make it moiſt, mix all well together,
then preſs it in a Pot very hard, then cover it an Inch
thick with clarified Beef Suet, on the Top. If you ſend
it to Sea, add more white Salt, and let it ſtand fix
Days.
To pickle Oyſters.
- PEN large Oyſters and ſave the Liquor, then
V waſh the Oyſters in Salt and Water, and put them
in a Sauce-pan, and when their own Liquor is ſalted,
pour the clear Part of it to them; put to them ſome
Blades of Mace, and ſome Slices of Nutmeg, with ſuch
a Quantity of whole Pepper as you judge convenient,
with two or three Bay-leaves; §: boil them a little,
and add a Glaſs of White Wine, continuing them on the
Fire a Minute, and pour them into ſome Pan to cool,
and when they are quite cool, lay your Oyſters with their
Spices into a glaz'd Gallipot, and pour the Liquor over
them, and tye them down with a Piece of white Paper.
Note, As you uſe them, take them out with a Spoon.
They make a pretty Plate for Supper.
Yo pickie Ham.
A K E a little Ham of young Pork, lay it one
Night in Salt, the next Morning rub it well with
two Pounds of Six-penny moiſt Sugar; let it lie
twenty-four Hours, then add a Quarter of a Pound of
common Salt; let it lie three Weeks, turning it once
every two Days. , You may dry it in the Air in a ſharp
Wind, when it is dry Weather.
To ſalt Hams and Tongues.
A KF three or four Gallons of Water, put to it
four Pounds of Bay-ſalt, eight Pounds of white
Salt, a Pound of Peter-ſalt, and a quarter of a
Pound
Pound of Salt-peter, two Ounces of Prunella Salt, eight
Pounds of brown Sugar; let it boil a Quarter of an
Hour, and skim it well; when it is cold, pour it from
the Bottom into the Veſſel you keep it in ; let the Hams
lie in this Pickle four or five Weeks. -
To pickle Smelts.
OU R Smelts being gutted, lay them in a Pan in
Rows; lay on them ſlic'd Lemon, Ginger, Nut
meg, Mace, Pepper, and Bay-leaves powder'd, and Salt ;
let the Pickle be Red Wine Vinegar, bruis'd Cochineal,
and Peter-ſalt. You may eat them with Lemon and
Pickle, as you eat Anchovies.
To pickle Oſiers.
AKE a Quart of large Oyſters in the Full of the
Moon, boil'd in their own Liquor for their Pickle;
take this Liquor, a Pint of White Wine, Mace, Pepper,
and Salt ; boil and skim it; when cold, put the Oyſters
and Liquor together, and cover them cloſe with a wet
Bladder.
- To pickle Pigeons. -
Tº a Dozen of Pigeons, and bone them;

then take as much Pepper and Salt, and a little
Nutmeg, as you think will ſeaſon them ; then ſhred a
few ſweet Herbs, with two or three Pigeons amongſt
them, and put them into your Pigeons; then tye them
up at both Ends, and boil them with Salt and Water;
put a little jamaica Pepper, a Race of Ginger, and a
Bunch of ſweet Herbs, into your Water, when it boils,
and let them boil half an Hour; then take them up, and
ſprinkle a little Pepper and Salt upon them; then put
your Broth into an earthen Pot to clear and cool, then
take off the Scum, put the clear Liquor into a clean Weſ.
ſel with a little Vinegar; when the Pigeons and Liquor .
are cold, put in the Pigeons, if you have not eaten them
before. , Let your Water, ſalt Seaſoning, and ſweet
Herbs, boil, before you put in your Pigeons,
Pickle
Pickle fºr Sturgeon.
O, IL a Gallon of Water, well ſeaſon'd with Salt,
and ſkim it we'l, and when it is cold put in a Quart
of the beſt Vinegur.
To pickle Pigeons.
O N F them, ſeaſon them well with Pepper, Salt,
and Nutmeg : boil them tender in Water and Vi,
negar, of each an equal Quantity; put in a little whole
Pepper, Cloves, and Mace; when boil'd, take them up,
and when they and the Liquor are cold, put them into a
Pot, and keep them in the ſame Liquor.
To pickle Offers.
A K E a little White Wine, and White Wine Wi
negar, with the Liquor of the Oyſters; put a
quarter of a Pound of Cloves, Mace, and Pepper, all
whole, a little Lemon-peel, and a Shallot; put all in a
Stew-pan, with a little Salt ; let them fimmer, but not
boil; take it off when cold, put all in a Veſſel, and ſtop
it cloſe, that no Air gets in, and keep them in a cloſe
Place.
To pickle Oſters another Way.

A K E new large Oyſters, heat them whole, leave
I the Liquor; then put the Oyſters into a Stew-pan,
clean from the Gravel; to three Quarts, put Spice as
above; then take up the Oyſters, and let the Liquor
boil a little; ſkim it all clean; when cold, put them up
as above: Put no more Oyſters than their own Liquor
will cover, and they will eat well.
To pickle Salmon, or ſuch like Fift.
O four Quarts of Water, put one of Vinegar, a
- Handful of Salt, as much Fiſh-herbs, the Rind of
a Lemon, a little whole Pepper; when it boils, put the
Fiſh on a Fiſh-plate, boil it gently till it is enough ;
when cold, put it in an earthen Pan in the ſame Pickle;
- you
- The Houſe-keeper's Pocket-Book. 87
you need not make it too ſtrong of the Herbs. Vinegar
and ſalt it, if you keep it long. -
C H A P. XXV.
PAST R1'; or Direáions fºr making various Sorts of

Paſte, Iceing for Tarts, and Cakes ; Meat-Pies, both
ſweet and ſavory; Puddings, Tanſſes, Pancakes,
Fraiſes, &c. after the beft Manner.
Keing for Tarts.
A K E the Yolk of an Egg, and put ſome melted
. Butter to it, and beat it very well together, and
with a Feather waſh the Top of your Tarts, and
fift ſome Sugar on them juſt as you put them in the
Oven.
A Paffe for Tarts.

A K F. two Pounds and a half of Butter, to three
Pounds of Flour, and half a Pound of fine Sugar
beat; rub all your Butter in the Flour, and make it in a
Paſte with cold Milk, and two Spoonfuls of Brandy.
Puff Paſle. -
- Tº a Quartern of Flour, and a Pound and a

half of Butter; rub a third Part of the Butter in
the Flour, and make a Paſte with Water; then
roll out your Paſte, and put your Butter upon it in Bits,
and flour it; then fold it up, and roll it again, and then
put in more Butter, and flour it, and fold it up again :
then put the reſt of the Butter in, flour it, fold it, and
roll it twice before you uſe it.
Paſe fºr rais'd Pyes.
* O half a Peck of Flour, take two Pounds of
Butter, and put it in Pieces in a Sauce-pan of
- Water over the Fire, and when the Butter is
melted, make a Hole in the Flour, ſkimming off the
Butter, and put it in the Flour, with ſome c, the Water; .
, - . then
then make it up in a ſtiff Paſte, and put it before the Fire
in a Cict, if you don't uſe it preſently.
Paſe fºr Peniſon Paſſies.
A K E four Pounds of Butter, to half a Pound of
Flour; rub it all in your Flour, but not too ſmall;
then make it in Paſte, and beat it with a Rolling
pin for an Hour before you uſe it; you may beat three
or four Eggs, and put in your Paſte, when you mix it, if
you pleaſe.
Surprizing Paſe.
A K E a Pound of Butter, to a Quartern of Flour,
and rub your Butter very ſmall in it; then mix it
with fix Spoonfuls of Water, but be ſure you don't
put more. It will be very ſhort and good.
Paff Paffe.
* A Y down a Pound of Fiour, break into it two
Onces of Butter, and two Eggs; then make it into
Paſte with cold Water, then work the other Part of the
Pound of Butter to the Stiffneſs of your Paite; then roll
it out into a ſquare Sheet, then ſtick it all over with bits
of Butter, flour it, and roll it up like a Collar; double it
up at both Ends, that it will meet in the Middle ; roll it
up again, as aforeſaid, till all the Butter is in.
Paſe fºr a Paffy. - -
A Y down a Peck of Flour, work it up with fix

, Pounds of Butter and four Eggs, and make it into a
ſtiff Paſte with cold Water
Paffe for a high Pye. -
A Y down a Peck of Flour, work it up with three

/ Pounds of Butter melted in a Sauce pan of boiling
Water, and make it into a ſtiff Paſte.
Paſłe Royal fºr Patty-pans.
A Y down a Pound of Flour, work it up with half
a Pound of Butter, two Ounces of fine Sugar, and
four Eggs, Paffe
Paffe for a Cuffard.
A Y down Flour, and make it into a ſtiff Paſte
with boiling Water; ſprinkle it with a little cold
Water, to keep it from cracking.
Iceing for a Batter Cake. -
EAT and fift a Pound of double-refin'd Sugar, and

put to it the Whites of four Eggs, one at a Time,
and a Spoonful of Honey Water ; beat them in a Baſon
with a filver Spoon, till it is very light and white.
Hare Pye, to be ſerv'd cold.
EAT the Fleſh of a Hare in a marble Mortar,
then put almoſt as many butter'd Eggs as equal the
Quantity of the Fleſh of the Hare; then put a little fat
Bacon cut ſmall, ſome Pepper, Salt, Cloves, Mace, and
ſweet Herbs, at your Pleaſure; mix them very well, then
lay it in your Paſte and Butter, and put Butter in the Bot
tom, with ſome Seaſoning ſtrew’d upon it; then lay in
your Preparation, and cover it with Butter; then cloſe it,
and ſerve it cold.
Umble Pye.
A K E the Umbles of a Buck, and boil them, and
chop them as ſmall as Meat for Minc'd-pyes, and
put to them as much Beef Suet, eight Apples,
half a Pound of Sugar, a Pound and a half of Currans,
a little Salt, ſome Mace, Cloves, and Nutmeg, and a lit
tle Pepper; then mix them together, and put it into the
Paſte; put in half a Pint of Sack, the Juice of one Le
mon and Orange, cloſe the Pye, and when it is bak'd,
ſerve it hot. -
A Skirret Pye.
A K E your large Skirrets, and blanch them, and
put to them ſome Nutmeg, and a little Cinnamon
- and Sugar; make your Pye ready, lay in your
Skirret, ſeaſon alſo the Marrow of three Bones with Cin
namon, Sugar, and grated Bread; lay the Marrow in
- your
your Pye, with the Yolks of twelve hard Eggs cut in
Halves, a few Potatoes cut ſmall and boil'd, and candied
Orange-peel in Slices; lay Butter on the Top and Sides
of your Pye; your Caudie muſt be White Wine, a little
Verjuice, ſome Sack, and thicken it with the Yolks of
Fggs, and when the Pye is baked, pour it in, and ſerve
it hot. Scrape Sugar on it. -
Carp Pye.
A
O a Quartern of Flour put two Pounds of But
ter, rubbing a third Part in ; then make it into
Paſte with Water, then roll in the reſt of the
Butter at three Times; lay your Paſte in the Diſh, put in
ſome bits of Butter on the bottom Paſte, with Pepper and
Salt ; then ſcale and gut your Carps, put them in Vi
negar, Water, and Salt ; then waſh them out of the Wi
regar and Water, and dry them, and make the following
Pudding for the Belly of the Carp: Take the Fleſh of
an Eel, and cut it ſmall, put ſome grated Bread, two
butter'd Eggs, an Anchovy cut ſmall, a little Nutmeg
grated, and Pepper and Salt; mix theſe together well,
and fill the Belly of the Carp, then make ſome Forc’d
meat Balls of the ſame Mixture, then cut off the Tail
and Fins of the Carp, and lay it in the Cruſt, with Sli.
ces of fat Bacon, a little Mace, and ſome bits of Butter;
then cloſe your Pye, and before you put it in the Oven,
pour in half a Pint of Claret. Serve it hot.
- Lumbar Pye.
A K E about two Pounds of lean Veal, and mince
it, with a like Quantity of Kidney Beef Suet;
add to it ſome Apples ſlic'd ſmall, ſome Spinage
or Beet Cards ſlic'd, with a Seaſoning of powder'd Cloves,
Mace, Nutmeg, and a little Pepper, and add a little
Parſley cut ſmall, the Crumb of three Ounces of Bread
grated, ſome Sack, with Juice of Lemon or Orange, or
a little Orange-flower Water, the Yolks of ſix or eight
hard Eggs chop’d ſmall, with a Pound and a half of
Currans well º, and rub'd in a Cloth, without waſh
ing: Mix them well together, and when you have clos'd
- It
it in a Coffin of rich Paſte, bake it in a gentle Oven, and
ſerve it hot.
To make Oſter Roles.

A K E ſome Penny French Roles, and raſp them,
then cut a Piece out of the Top, and ſcoop out
T all the Crumb; then have your Oyſters open'd,
and ſave their Liquor, waſh them in Water and Salt,
then take the clear Part of their own Liquor, with ſome
Mace, Slices of Nutmeg, and whole Pepper; ſtew them
in this Liquor, till you think they are enough, and thicken
them with Butter; when they are boiling hot, pour them
into the Roles, and ſet them either in a hot Oven, or
over a Chafing-diſh of Coals before the Fire, till they are
hot through ; then ſerve them inſtead of Puddings.
Note, Muſhroom Leaves are ſerv'd after the ſame
Manner,
- A Shrewsberry Pye.
T AKE a couple of Rabbets, cut them in Pieces,
ſeaſon them well with Pepper and Salt ; then take
ſome fat Pork, ºrd ſeaſon it in like Manner; then take
the Rabbets Livers parboil'd, ſome Butter, Eggs, Pepper,
and Salt, a little ſweet Marjoram, and a little Nutmeg ;
make this into Balls, and lay it in your Pye amongſt the
Meat; then take Artichoke-bottoms boil'd tender, cut in
Dice, and lay theſe likewiſe amongſt the Meat; then
cloſe your Pye, and put in as much White Wine and Wa
ter as you think proper. Bake it, and ſerve it hot.
~
Fine Egg Pye.

AKE the Yolks of twenty hard Eggs, and chop
them with double the Quantity of Beef Suet, fix
Apples ſlic'd ſmall; then put to them a Pound and a half
of Currans, half a Pound of Sugar, a little Salt, ſome
Mace and Nutmeg beat fine, and half a Pint of Sack,
the Juice of a Lemon, candied Orange and Citron cut in
Pieces; you may put a Lump of Marrow on the Top.
Bake them in a gentle Oven, and put the Marrow only on
them that are to be eaten hot.
A Lamè.
A Lamb Pye with Currans.
A K E a Leg and a Loin of Lamb, cut the Fleſh
into ſmall Pieces, and ſeaſon it with a little Salt,
Cloves, Mace, and Nutmeg ; then lay the Lamb in your
Paſte, and as many Currans as you think proper, and
ſome Lisbon Sugar, a few Raiſins ſton’d and chop'd ſmall;
add ſome Forc'd meat Balls, ſome Yolks of hard Eggs,
with Artichoke-bottoms, or Potatoes that have been boil'd
and cut in Dice, and candied Orange and Lemon-peel cut
in Slices; put Butter on the Top, and a little Water;
then cloſe your Pye, bake it gently, and when it is bak'd
take off the Top, and put in your Caudle made of Gravy
from the Bones, ſome White Wine and Juice of Lemon;
thicken it with the Yolks of two Fggs, and a bit of But
ter. When you pour in your Caudle, let it be hot, and
ſhake it well in the Pye; then ſerve it, having laid on the
Cover.
N. B. If you obſerve too much Fat ſwimming on the
Liquor of your Pye, take it off before you pour on the
Caudie. -
An Oſler Pye.
A K E rich Paſte, then take two Quarts of Oyſters
well waſh’d in their own Liquor, and dry them ;
then ſeaſon them with Salt and Pepper, a little Mace beat;
put ſome Butter on the Bottom of the Diſh, then put in
your Oyſters, the Yolks of twelve hard Eggs, ſome
Sweetbreads cut in Slices, or Lamb-ſtones, the Marrow
of two Bones put in Lumps, dip'd in Yolks of Eggs, and
roll'd in the ſame Seaſoning, and grated Bread, as you did
your Oyſters; then put ſome Batter on the Top of the
Pye, and cover it with the Paſte, and when it is bak'd,
have ready the Oyſter Liquor, boil'd and thicken'd with
the Yolks of Eggs and Butter; then pour it hot in your
Pye, and ſhake it, and ſerve it hot.
a" T A K E twelveAlarge
Flounder Pye.
Flounders, cut off their Tails
Fins, and Heads ; then ſeaſon them with Pepper
- - and
w

and Salt, Cloves, Mace, and Nutmeg beat fine; then
take two or three Eels well clean'd, and cut in Lengths
of three Inches, and ſeaſon as before ; then lay your
Flounders and Eels in your Pye, and the Yolks of eight
hard Eggs, half a Pint of pickled Muſhrooms, an An
chovy, a whole Onion, a Bunch of ſweet Herbs, ſome
Lemon-peel grâted. You muſt put three-quarters of a
-Pound of Butter on the Top, and a quarter of a Pint of
Water, and a Gill of White Wine; then cloſe your Pye,
and ſerve it hot, firſt taking out the Onion and Bunch of
ſweet Herbs. - -
Note: If you do not put any Eels in your Pye, you

muſt put half a Pound of Butter more in your Pye, you
may add ſome Oyſters, if you pleaſe. When you make
a Turbet Pye, you muſt make it the ſame Way.
-
Artichoke Pye. .
A K E twelve Bottoms of Artichokes boil'd, and
well clear'd from the Strings; cut each in four
Pieces, ſeaſon them with Cinnamon, Nutmeg, and Sugar,
and a little Salt ; then lay your Bottoms in a Pye, and
take the Marrow of three whole Bones of Beef; dip your
Marrow in Yolks of Eggs, grated Bread, and grated Le
mon-peel; then ſeaſon it as you did the Artichokes, and
lay on the Top ſome Mace; put three quarters of a
Pound of Butter on the Top of the Marrow, then cloſe
up your Pye ; an Hour will bake it. Make your Caudle.
of White Wine and Sugar, thicken'd with Yolks of
Eggs, and put in the Juice of a Lemon. When your
Pye is bak'd, put in the Caudle, ſhake it together, and
ſerve it hot.
A Lamb Pye.
UT, a Hind Quarter of Lamb into thin Slices,
C ſeaſon it with ſavory Spice, lay it in the Pye mix'd
with half a Pound of Raiſins of the Sunſtoned, half a
Pound of Currans, two or three Spaniſł Potatoes, boil'd,
blanch'd, and ſlic'd, or an Artichoke-bottom, or two
Prunellas, Damſons, Gooſeberries and Grapes, Citron
and
and Lemon-chips, and Orange-root; lay on Butter, and
cloſe the Pye. When it is bak'd, make it for a Caudle.
- A Chicken Pye. -
A KF fix ſmall Chickens, roll up a piece of But

ter in ſweet Seaſoning, ſeaſon and lay them into a
Cover, with the Marrow of two Bones roll'd up in the
Batter of Eggs, with Preſerves and Fruit, as Lamb Pyes
with a Caudle. - -
- Mince Pyes.
H RED a Pound of Neats Tongues, parboil'd with ,
S two Pounds of Beef Suet, five Pippins, a green Le
mon-peel; ſeaſon it with an Ounce of Spice, a little Salt,
a Pound of Sugar, two Pounds of Currans, half a Pint
of Sack, a little Orange-flower Water, the Juice of three
or four Lemons, a quarter of a Pound of Citron, Lemon,
and Orange-peel. Mix theſe together, and fill the
Pyes.
Egg Pyes.
H RED the Yolks of twenty hard Eggs, with Dates,
\ } Citron, and Lemon-peel; ſeaſon them with ſweet
Seaſoning, then mix them with a Quart of Cuſtard-ſtuff
ready made, gather it on the Fire in a Body; your Pyes
being dried in the Oven, fill them with this Batter as
Cuſtards, and when they are bak’d ſtick them with ſlic'd
Dates and Citron, and ſtrew them with colour’d Biſkets.
Another Way.
H R E D the Yolks of twenty hard Eggs, with the
J ſame Quantity of Marrow and Bedf Suet; ſeaſon it
with ſweet Spice, Citron, Orange, and Lemon; fill and
cloſe the Pye. - -
A Lumbar Pye. -
A K E a Pound and a half of Fillet of Veal,

mince it with the ſame Quantity of Beef Suet,
ſeaſon it with ſweet Spice, five Pippins, a Hand
ful of Spinage, and a hard Lettice, Thyme, and Parſley ;
- IIllk
The Houſe-keeper’s Pocket-Book. , 95
mix it with a Penny Loaf grated, and the Yolks of two
or three Eggs, Sack, and Orange-flower, Water, ſweet
spice, a Pound and a half of Cutrans and Preſerves, as
the Lamb Pye, and a Caudle. An Umble Pye is made
the ſame Way.
r An Artichoke Pye.
A K E the Bottoms of ſix or eight Artichokes,
| being boil'd and ſlic'd; ſeaſon them with favory .
Spice, mix them with the Marrow of three
Bones, Citron and Lemon-peel, Eringo-roots, Damſons,
Gooſeberries, Grapes, Lemon, and Butter, and cloſe the
Pye. A Carrot or Potato Pye is made the ſame Way.
A Lamb Pye.
UT a Quarter of Lamb into thin Slices, ſeaſon it
with ſavory Seaſoning, and lay them in the Pye
with a hard Lettice and Artichoke-bottoms, and the Tops
of Aſparagraſs. Lay on Butter, and cloſe the Pye.
When it is bak'd, pour into it a Lear.
Another Way.
EASON, the Lamb Steaks, lay them in the Pye
Y with ſlic'd Lamb-ſtones and Sweetbreads, ſavory
Băils, and Oyſters. Lay on Butter, and cloſe the Pye
with a Lear.
A Mutton Pye. .
EA S ON the Mutton Steaks, fill the Pye, lay on
Butter, and cloſe it. When it is bak'd, toſs up a
Handful of chop’d Capers, Cucumbers, and Oyſters in
Gravy, an Anchovy, and drawn Butter. -
A Kid Pye.
UT the Kid in Pieces, lard it with Bacon, ſeaſon
and lay it in the Pye ; lay on Butter, and cloſe
it. When it is bak'd, take a quartern of Oyſters
dry'd in a Cloth, and fry them brown. Toſs them up
in half a Pint of White Wine, Barberries, and Gravy.
Thicken
Thicken it with Eggs and drawn Butter. Cut up your
Lid, and pour it into your Pye. -
A Hare Pye. -
UT the Hare in Pieces, and break the Bones, and

lay them in the Pye. Lay on Balls, ſlic'd Lemon,
Butter, and cloſe it with the Yolks of hard Eggs.
A Hen Pye.
UT it in Pieces, and lay it in the Pye; lay on
Balls, ſlic'd Lemon, Butter, and cloſe it with the
Yolks of hard Eggs; let the Lear be thicken'd
with Eggs.
A Pigeon Pye.
R USS and ſeaſon the Pigeons with ſavory Spi.
ces, lard them with Bacon, and ſtuff them with
Forc'd-meat; lay on Lamb-ſtones, Sweetbreads,
Butter, and cloſe the Pye with a Lear. A Chicken or
Capon Pye is made the ſame Way, almoſt boil’d.
A Calve's Head Pye.
A LBonds,
MO S T boil the Calve's Head, take out the
cut it in thin Slices, ſeaſon and mix it with
i c’d ſhiver'd Pallates, Cocks-combs, Oyſters, Muſh
rooms, and Balls. Lay on Butter, and cloſe the Pye
with a Lear.
A Neats Tongue Pe.

ALF boil the Tongues, blanch them and ſlice
them, ſeaſon them with favory Seaſoning, ſlic’d
Lemon, Balls, Butter, and cloſe the Pye. When it is
bak'd, take Gravy and Veal Sweetbreads, Ox-pallates,
and Cocks-combs, toſs'd up, and pour it into the Pye.
A Peniſºn Pye.
A IS E a high round Pye, ſhred a Pound of Beef
Suet, and put it into the Bottom; cut your Veniſon
in Pieces, and ſeaſon it with Pepper and Salt. Lay it on
the
the Suet, lay on Butter, cloſe the Pye, and bake it ſix
Hours.
A Lambºſome and Sweetbread Pye.

OIL, blanch, and ſlice them, and ſeaſon them
with ſavory Seaſoning; lay them in the Pye with
ſlic’d Artichoke-bottoms, lay on Butter, and cloſe the
Pye with a Lear.
A Battalia Pye.
AKE four ſmall Chickens, and ſquab Pigeons,
four ſucking Rabbets, cut them in Pieces, and
ſeaſon them with ſavory Spice; lay them in the Pye, with
four Sweetbreads ſlic'd, as many Sheep's Tongues and ſhi
ver'd Pallates, two Pair of Lamb-ſtones, twenty or thirty
Cocks-combs, with favory Balls and Oyſters; lay on But
ter, and cloſe the Pye with a Lear.
A Veal Pye.
A ISE a high round Pye, then cut a Fillet of Veal
into three or four Fillets, ſeaſon it with ſavory
Seaſoning, and a little minc'd Sage and ſweet Herbs;
lay it in the Pye, with Slices of Bacon at the Bottom,
and between each Piece; lay on Butter, and cloſe the
Pye. When it is bak'd, and half cold, fill it up with
clarified Butter.
A Swan Pye.
KIN and bone the Swan, lard it with Bacon, and
J ſeaſon it with ſavory Spice, and a few Bay-leaves
powder'd ; lay it in the Pye, ſtick it with Cloves, lay on
Butter, and cloſe the Pye ; fill it up as aforeſaid.
A Turkey Pye.
ONE, the Turkey, ſeaſon it with ſavory Spice, and
lay it in the Pye, with two Capons cut in Pieces, to
fill up the Corners. A Gooſe Pye is made the ſame
Way, with two Rabbets, and fill them up, as afore
ſaid.
F A
A Carp Pye.
LEED the Carp at the Tail, open his Belly,
draw and waſh out the Blood with a little Clarret,
Vinegar, and Salt; then ſeaſon the Carp with ſavory
Spice, and ſhred ſweet Herbs. Lay it in the Pye with a
Pint of Oyſters, Butter, and cloſe the Pye. When it is
bak'd, pour into the Lear the Blood and Clarret, and put
it into your Pye. -
A Trout Pye.
LEAN, waſh, and ſcale them, lard them with
A Pieces of a ſilver Fel roll'd up in Spice and ſweet
Herbs, and Bay Leaves powder'd; lay on and between
them the Bottoms of ſlic’d Artichokes, Muſhrooms, Oy
iters, Capers, and ſlic'd Lemon; lay on Butter, and
cloſe the Pye.
An Eel Pye.
UT, waſh, and ſeaſon them with ſweet Seaſoning,
a Handful of Currans, Butter, and cloſe it.
t A Lamprey Fye. . .
LEAN, waſh, and ſeaſon them with ſweet Sea

ſoning, lay them in a Coffin with Citron and Le
mon ſlic'd, Butter, and cloſe the Pye.
An Oſler Pye.
AR BOIL a Quart of large Oyſters in their own
T Liquor, mince them ſmall, and pound them in a
Mortar, with Piſtacio Nuts, Marrow, and ſweet Herbs,
an Onion and ſavory Seeds, and a little grated Bread; or
iſeaſon as aforeſaid whole. Lay on Butter, and cloſe it.
A Peniſon Paſy.
ONE a Side or a Haunch of Veniſon, cut it ſquare,
- and ſeaſon it with Pepper and Salt ; make it up in
your aforeſaid Paſte; a Peck of Flour for a Buck Paſty,
and three Quarters for a Doe; two Pounds of Beef Suet
at
The Houſeum's 'Pocket-Book. 99
a; the Bottom of your Buck Paſty, and a Pound and half
for a Doe. A Lamb Paſty is ſeaſon'd as the Doe.
A Beef Paſy. .
IRST cut out and ſeaſon it over Night with Pepper

F and Salt, a little Red Wine and Cochineal, then
make it up as the Buck Paſty; to each of theſe Paſties
ſeaſon the Bones, cover them with Water in a Pan, and
bake them with the Paſty; when baked, ſtrain it, and
pouf the Gravy into the Paſty.
To make Mine’d Pyes. -
A K E two Pounds of Meat, four Pounds of Suet,

one Pound of Raiſins, five Pounds of Currans, an
Ounce and a half of Cinnamon, half an Ounce of Nut
megs, half an Ounce of Mace, and ſome Cloves, the
Juice of four Lemons, and grate one Peel, three quarters
of a Pint of Sack, four Ounces of Sweetmeats, one
Pound of Six-penny Sugar, and a little Salt.
An Apple Pye. -
AK E a Dozen of Apples, and ſcald them very

tender, and take off the Skin; then take the Pap
of them, and put to it twelve Eggs, but half the Whites;
beat them very well, and take a Penny Loaf grated, and
a Nutmeg grated, Sugar to your Taſte, and a quarter of -
a Pound of Butter melted; mix all theſe together, and

bake them in a Diſh; butter your Diſh, and take Care
that your Oven be not too hot.
4 Spring Pye.
UT a Hind Quarter of Lamb to Pieces, take four
Ounces of the Lean, and make it into Forc’d-meat
as for the Lumber Pye ; then make it into little Balls, as
big as Nutmegs, and ſome about the Length and Bigneſs
of your little Finger; ſeaſon the Meat with Cloves,
Mace, Cinnamon, Salt, and a little Pepper ; then lay in
the Meat, with ſome Prunella's ſlit, and a little Spinage
and Beat-leaves ſhred, but firſt butter the Bottom of the
Pye ; then put over it a Pound, or leſs, of preſerv'd Ci
- F 2 tron
100 The Houſe-keeper's Pocket-Book. - -
tron or Lemon, Eringo-roots and Barberries, and a Lemon

par'd and ſlic'd; then put in eight Ounces of freſh Butter
on the Top Lid, baſte it, and put in as for a Chicken- |
Pye.
A ſweet Chicken Pye. -
R EAK the Bones of four Chickens, then cut them

into little Pieces, ſeaſon them highly with Mace,
Cinnamon, and Salt ; have four Yolks of Eggs boil'd
hard and quarter'd, and five Artichoke-bottoms, eight
Ounces of Raiſins of the Sun ſton'd, eight Ounces of pre
ſerv'd Citron, Lemon and Eringo-roots, of each alike,
eight Ounces of Marrow, four Slices of rinded Lemon,
eight Ounces of Currans, fifty Balls of Forc'd-meat, made
as for Lumber Pye ; put in all one with the other, but
firſt butter the Bottom of the Pye, and put in a Pound of
freſh Butter on the Top Lid, and bake it; then put in a
Pint of White Wine mix’d with a little Sack, and, if you
will, the Juice of two Oranges, ſweetening it to your
Taſte. Make it boil, thicken it with the Yolks of two
Fggs; put it to the Pye when both are very hot, and ſerve
it hot.
The ſame Ingredients for a Lamb or Veal Pye, only
leave out the Chickens and Artichokes, and add to Lamb
ſcalded Cheſnuts.
Artichoke or Potato Pye.

A K E Artichoke-bottoms, ſeaſon them with a lit
tle Mace and Cinnamon ſlic'd, eight Ounces of
candied Lemon and Citron ſlic'd, Eringo-roots, and
Prunella's, a Slit of each, two Ounces of Barberries,
eight Ounces of Marrow, eight Ounces of Raiſins in the
Sun ſton'd, and two Ounces of Sugar; butter the Bottom
of the Pye, and put in all one with the other, and eight
Ounces of Butter on the Top Lid; bake it, then put on a
Lear, made as for the Chicken Pye.
Umible or Calve's Feet Pye.
OIL the Umbles of a Deer, and when cold ſhred
them ſmall, with as much Deer or Beef Suet as
- equals
equals the Weight of the Meat; then to five Pounds put
one Ounce of Cloves, Mace, Cinnamon, a little Salt,
eight Ounces of candied Lemon ſlic'd, a Pound of Sugar,
a Pound of Currans, a Pint of Sack, and the Juice of
two Lemons; mix all together, and it is fit to fill your
Pyes. Boil Calve's Feet almoſt enough, and ſhred
them.
. A Lumber Pye.
H R E D a Pound of lean Meat, with a Pound of
Beef Suet, very fine; then ſeaſon it with Cloves,
ace, and Cinnamon, with a little Salt, a few Sprigs of
ſweet Herbs, a very little Lemon, both ſhred, and raw
Eggs, three Spoonfuls of grated white Bread, one of Su
gar, the Peel of a Lemon, a very little Pepper beat fine,
and eight Ounces of Currans; mix all theſe together, then
green it with Spinage-juice, and add ſome Sugar, and
make it into Balls as big as little Eggs ; then cut two Veal
Sweetbreads in Bits, and ſeaſon it as before; then have
a candied Lemon, Eringo-roots, Damſons and Prunella’s,
flic'd with Barberries, of each two Ounces, and ſix Yolks
of Eggs; butter the Bottom of the Pye, then put all one
with the other, and a Pound on the Top Lid, and bake
it; then put in a Lear made as for the Chicken Pye, and
ſerve it hot.
Artificial Veniſon fºr a Paſły.

ON E a Surloin of Beef, a Shoulder or a Loin of
Mutton, then beat it very well with a Rolling-pin,
then rub ten Pounds of Beef with four Oances of Sugar,
and three Ounces of Mutton; let it lie twenty-four
Hours, then wipe it very clean, ſeaſon it high with Pep
per, Nutmeg, and Salt, then lay it in the Form of a
Paſty, then roll the Paſty almoſt four ſquare, till the
Bottom is an Inch thick; to a great Paſty of Mutton,
Beef, or Veniſon, put a Pound of Beef Suet ſhred ſmall,
lay the Paſte on Paper, then lay half the Suet under the
Meat, and put round the Pudding Cruſt; wet it well,
and turn over the Top, cloſe it well, and garniſh it;
then bake it, put in the Gravy, and ſerve it hot. When
F 3 Lamb
102 The Houſ-keeper's Pocket-Book.
Lamb comes firſt, bone it not, but break it very ſmall;
lay on it a few pickled Barberries, three or four Slices of
rinded Lemon, and to Lamb or Veal put two Pounds of
Suet, as aforeſaid. -
Puff of Oranges.
A R F off the Rinds from Seville Oranges, or Le
- mons, then rub them with Salt, let them lie twenty
four Hours in Water, then boil them in four Changes of
Water, make the firſt ſalt, drain them dry, and beat
them fire to a Puff; then bruiſe in the Pieces of all that
you have pared, then make it very ſweet with fine Su
gar, boil it till it is thick, let it ſtand till it is cold, and
then it will be fit to put in the Paſte.
Another Way,
A L T them whole, then boil them as above dire&ted,
S and when they are cold ſlice them very thin, put a
little Sugºr over the Bottom of the Tart, then lay in the
Siices with a little Sugar, and ſo fill the Tarts or Patty
pans; you may lay Slices of Pippins between the
Oranges.
Minc'd Pyes and Egg Pyes the ſame Way.
H R F D two Pounds of lean Meat, and two Pounds
Ü) of Beef Suet, very fine; ſeaſon it with an Ounce of
Cloves, Mace, and Cinnamon, a little Salt, a Pound of
Sugar, eight candied Lemons, and Citrons, and four Oun
ces of Dates, all ſhred or ſliced, a little Lemon-peel
ſhred fine, and a Pound of Raiſins of the Sun ſtoned and
ſhred, three Pounds of Currans, a Pint of Sack, and
the Juice of three Lemons, or Verjuice; then mix all
together, and it is fit to fill your Pyes; the beſt Meat is
Neat's Tongues, but Beef, Mutton, or Veal, are very
ood for preſent Uſe. Shred the Meat raw, if not, par
i. the Tongues till they will blanch, and when cold
ſhred; then boil the Eggs hard, and ſhred them fine with.
no more than the Weight of the Eggs.
4.
An Artichoke or Potato Pye. -
O II, the Bottoms of twelve Artichokes, and the .

Yolks of as many Eggs, hard, five or ſix Ounces
of candied Lemon and Citron ſliced, half a Pound
of Raifins, two or three Blades of Mace, a little Nutmeg
ſliced, four Ounces of Sugar, and the Marrow of one
Bone; put all into your Pye, with half a Pound of But
ter; when it is baked, put in a Caudle made of Sack,
Cream, and Eggs, mixed over a ſlow Fire, and ſerve it.
Paſe fºr Tarts.
A K E better than two Pounds of Flour, break in
a Pound of Butter, rub it very ſmall, then break
in fix Eggs, and as much Cream as will make it
into a ſtiff Paſte; mould it, and roll it very thin, and
bake it in a ſlow Oven.
Paſe Royal.
IX into a Pound of fine Flour four Ounces of
Loaf Sugar beat, and half a quarter of an Ounce
of Cloves, Mace, and Cinnamon; then break in Bits a
Pound of freſh Butter, and rub it about well in the Flour;
then put to it three Eggs, whip their Whites to Snow,
and put ſuch an equal Quantity of Sherry and raw Cream
as will make it a ſtiff Paſte; then it will be fit for Patty
pans, Cheeſecakes, Florentines, and the like. You roll
in the Butter as you do for Puff Paſte, but not for Cheeſe
cakes and Patty-pans.
Puff Paffe.
U B into two Pounds of Flour four Ounces of ſweet
Butter, then put in two Eggs, and whip the Whites
to Snow; then put in cold Water, and make it up to a
ſtiff Paſte; then roll it four ſquare, till it is but one Inch,
diſtant; duſt over it Flour very thick, double it up at
three Times, then roll it out again, and butter and flour
it as before ; do ſo five Times; roll in eighteen Ounces
of freſh Butter, and it will be fit for Uſe.
F 4. - Paffe
Io.4 The Houſe-keeper's Pocket-Book.
- Paffe for a Paſy.
U B in fourteen Pounds of Flour, ſix Pounds of But
ter; don't rub it too fine; then make a Hole in the
Flour, and put in ten Eggs, and whip their Whites to
Snow; then make it to a ſtiff Paſte with cold Water, and
it will be fit for any Meat Paſty.
Pºſie for Cuffards.
O I L ſome fair Water, then put to it fine Flour,
and make it up to a ſtiff Paſte; you may add to it
a little Sugar, and it will be fit to cut in croſs Cuts,
or for garniſhing that which is to be ſtuck upright.
Poffe fºr high Pyes.
O a Peck of Flour put three Pounds of Butter,
make it boil in Water, then make the Paſte very
ſtiff, and very hot; for ſmall Pyes, put in a Pound
of Butter to a Quartern of Flour.
To make Iceing.
EAT and fift a Pound of double-refin'd Sugar
through a Lawn Sieve; then whip the Whites of
three Eggs to Snow very thick, put in the Sugar by
Degrees to them, and when all is in, beat it together
half an Hour; it muſt be as thick as it will but juſt run,
if not, put in two Spoonfuls of Orange or Roſe-water, in
which diſſolve a Grain of Muſk, or Ambergreaſe; then
lay on a little of the Iceing quick with a Bruſh or Knife.
If you garniſh it with ſmall colour'd Comfits, as Sweet
meats, ſtick them all upright in Sprigs, or the Iceing, if
cold, with the White of an Fgg. -
White Puff Paſe.

U B a quarter of a Pound of Butter into two Pounds
of Flour, and put in the Whites of three Eggs
beat up, and make it up with cold Water; then rub in a
Pound of Butter more; if you would have it yellow, put
the Yolks into the Water.
7a
9%e Houſe-keeper's Pocket-Book. Io;
To make the Queen's Delight.
A K E a Pound of double-refin'd Sugar, beat it
ſmall, and fift it, fix Ounces of blanch’d Almonds
well beaten, and mix them together with the Froth
of the Whites of Eggs, and a Grain or two of Muſk;
make a Paſte thereof, and roll it out thin, then cut it to
the Size of the Top of a Wine Glaſs, put any round
Pieces of Sweetmeat, and cover it with another Bit of
Paſte, and cloſe the Edges with the narrow End of a Fun
nel, and bake them on a Sieve, when the Oven is almoſt
cold.
A fine Cake.
AKE a quarter and half of fine Flour, and fix
Pounds of Currans, an Ounce of Cloves and
Mace, ſome Cinnamon, two Nutmegs, about a Pound of
Sugar, ſome Lemon, and Orange, and Citron, candied,
cut in thin Pieces, a Pint of any ſweet Wine, ſome
Orange-flower Water, a Pint of Yeaſt, a Quart of Cream,
two Pounds of Butter melted, and pour in the middle;
then ſtrew ſome Flour over it, and let it ſtand half an
Hour to riſe; then knead it well together, and lay it be
fore the Fire to riſe, and work it up very well; then put
it in a Hoop, and bake it two Hours and a half in a gen
tle Oven.
Seed Cake. *
A K E three Pounds of fine Flour, and two Pounds

of Butter, rub it in the Flour, eight Eggs, and
four Whites, a little Cream, and five Spoonfuls of Yeag; .
mix all together, and put it before the Fire to riſe, then
put in three quarters of a Pound of Carraway-comfits,
and put it in a Hoop well butter'd. An Hour and a half
will bake it.
To make Rice Cheeſecakes.

AKE a Pound of ground Rice, and boil it in a
Gallon of Milk, with a little whole Cinnamon,
till it is of a good Thickneſs; then pour it into a Pan,
and ſtir about three quarters of a Pound of freſh Butter in
it; then let it ſtand cover'd till it is cold, put in twelve .
F 5. - Eggs, .
Eggs, and leave half the Whites out, and a Pound of
Currans; grate in a ſmall Nutmeg, and ſweeten it to your
Palate.
...A' Batter Cake.

: A K E ſix Pounds of Currans, five Pounds of
Flour, an Ounce of Cloves and Mace, a little
Cinnamon, half an Ounce of Nutmegs, half a Pound of
pounded and blanch’d Almonds, three quarters of a Pound
of ſlic'd Orange and Lemon-peel, half a Pint of Sack, a
little Honey-water, a Quart of good Ale Yeaſt, a Pint of
Cream, and a Pound and half of Butter melted therein;
mix it together in a Kettle over a ſoft Fire, ſtirring it with
your Hands, till it is very ſmooth and hot; then put it
in a Hoop, with a butter'd Paper at the Bottom.
A Seed Cake. -
A K E three Pounds of ſmooth Carraway-comfits,

ſix Pounds of Flour, half a Pound of Sugar, an
Ounce of Spice, rub'd in very fine with a Pound of
Butter; make a Hole in the Flour, and put in three
Pints of Ale Yeaſt, half a Pint of Sack, a little Honey
water, and a Pint of warm Milk, mix'd together; then
ſtrew a little Flour thereon, let it lie to riſe, put it in a
Hoop, ſtrew on it double-refin'd Sugar, and rough Car
raway-comfits, and bake it.
Cheeſecakes. -
O IL a Quart of Cream or Milk with eight Eggs

_{1} well beat, ſtir it till it is a Curd, then ſtrain it,
and mix it with the Curd of three Quarts of Milk,
three quarters of a Pound of Butter, two grated Biſkets,
two Ounces of pounded and blanch’d Almonds, with a
little Sack and Angel-water, half a Pound of Currans,
feven Eggs, and Spice and Salt ; beat it up with a little
- Cream till it is very light, and fill the Cheeſecakes. The
ame Way you may make Cheeſecakes with the Curd of
a Galion of Milk, without the Egg Curd.
Portugal.
The Houſe-keeper’s Pocket-Book. Io'7
Portugal Cakes.
|
UT a Pound of fine Sugar, a Pound of freſh But:
ter, five Eggs, and a little Mace beat, into a broad
Pan ; beat it up with your Hands till it is very light, and
looks curdling; then put thereto a Pound of Flour, half
a Pound of Currans very dry, beat them together, fill
your Heart-pans, and bake them in a ſlack Oven. You
may make Seed Cakes the ſame Way, only put Carraway
Seeds inſtead of Currans.
Ginger-bread Cakes.
A K E three Pounds of Flour, a Pound of Sugar,
a Pound of Butter rub'd in very fine, with two
Ounces of Ginger, and a grated Nutmeg; mix it with
a Pound of Treacle, and a quarter of a Pint of Cream:
warmed together; then make up your Bread ſtiff, roll
them out, and make them in thin Cakes. Bake them in
a ſlack Oven. -
Another Way.
T... AandK Ethreea quarter of a Peck of Flour, two Pounds
quarters of Treacle, a quarter of a Pound
of Ginger, and half an Ounce of Coriander and Carra
way Seeds bruiſed; make it into large Cakes : Put into
either of them Sweetmeats, if you pleaſe. When they
are bak'd, dip them in boiling Water to glaze them. .
Shrewsberry Cakes. - -
- "A K E a Pound of Butter, a Pound of double

refin'd Sugar fifted fine, and put to it a little
Mace beat, and four Eggs; beat them all together with
your Hands, till it is very light, and looks curdling;
then put to them a Pound and a half of Flour, and roll
them out into little Cakes. -
Rice Cheeſecakes.
A K E a Pound of ground Rice, and boil it in a
Gallon of Milk with a little whole Cinnamon,
till it is of a good Thickneſs; then pour it into a Pan,
F 6 and,
108 The Houſe-keeper's Pocket-Book. -
and ſtir about three quarters of a Pound of freſh Butter

in it ; then let it ſtand cover'd till it is cool, put in
twelve Eggs, but leave half the Whites out, a Pound
of Curians, grate in a ſmall Nutmeg, and ſweeten it to
your Palate.
A Plumb Cake.
AKE three Pounds of Flour, rub into it a Pound
of Butter, and three Eggs, Yolks and Whites;
then take three Gills of Cream, and make it pretty
warm, having in your Flour ſeven Spoonfuls of Yeaſt;
mix theſe all well together, and beat it well with your
Hand; then ſet it before the Fire to riſe, and when your
Oven is hot, add to it two Pounds of Currans, a Pound
of Sugar, and half a Gill of Brandy; mix all theſe to
gether, and ſo put it in your Hoop, and what Sweetmeats
you will, and ſeaſon it with Mace or Nutmeg. An Hour
and a half will bake it.
To make Cheeſecake Meat.

UT to ten Eggs a Quart of Milk, boil them to
gether, ſtrain them, beat the Eggs in a Bowl, and
take that you ſtrain from the Eggs, and boil it il, a Pan,
with Bread, like a Haſty-Pudding; put in a quarter of a
Pound of Butter, mix it and the Eggs together, then put sº
in Plumbs, Currans, with Seaſoning, and Sugar, and a

little Sack.
A fine Cake. -
RY a Gallon of Flour well before the Fire, then

- take an Ounce of Cinnamon and Nutmeg well
beat, half a Pound of Orange, Lemon, and Citron Peels
ſlic'd, four Pounds of Currans, a Pound and a half of
Sugar, a Gill of Sack, a Gill of Cream, a Gill of Yeaſt,
and two Pounds and a half of Butter melted; mix all
theſe well together, let it ſtand half an Hour before the
Fire to riſe, then put it in the Pan, and bake it, and when
it is enough glaze it. -
Queen
‘The Houſe-keeper's 'Pocket-Book. Io9'
$2seen Cakes.
A K E a Pound of Sugar, and beat it fine, four
Yolks and two Whites of Eggs, half a Pound of
Butter, a little Roſe-water, ſix Spoonfuls of warm
Cream, a Pound of Currans, and as much Flour as will
make it up; ſtir them well together, and put them into
your Patty-pans, being well butter'd : bake them in an
Oven, almoſt as hot as for Manchet, for half an Hour;
then take them out and glaze them, and let them ſtand but
a little after the Glazing is on, to riſe.
A Seed Cake.
AKE a Pound and a half of Flour dried before the
Fire, a Pound and a half of Butter, a Pound and
a half of Sugar, nine Eggs, Whites and Yolks,
three quarters of an Ounce of Carraway-ſeeds, and a
Nutmeg grated; heat a Bowl very hot, work the Butter
with your Hands before the Fire till it is like thick
Cream, then work in the Sugar by Degrees, and then put
in the Eggs, being very well beat, and by Degrees put in
the Flour alſo, with the Nutmeg and Seeds; beat it well
together, then put it into your Hoop. An Hour will
bake it, but the Oven muſt not be very hot.
Almond Cheeſecakes.
AKE a quarter of a Pound of blanch’d Almonds
and beat them, then beat fix Eggs, a Lemon-ſkin
grated off the Lemon as it is whole, half a Pound
of Butter, and half a Pound of fine Sugar; beat all to
gether, and then put them into Paſte.
To make a Cake.
AKE four Pounds of Flour, and dry it by the
Fire, and ſeven Pounds of Currans ; let them be
well waſh'd and pick'd, and let them ſtand at the
Fire to keep warm, and take three Pounds of Butter, and
a.Pint and a half of Cream ; ſet your Butter and Cream
over the Fire till the Butter is melted, and take half a
Pound of double-refin'd Sugar dry'd, and half an Ounce of
Mace
11o 7%e Houſe-keeper's Pocket-Book.
Mace beat; mix your Mace with the Flour, then take
twenty Eggs, and half the Whites, and a Pint of Ale
Yeaſt; beat your Eggs, and mix it all together with your
Flour, then let it ſtand half an Hour by the Fire to riſe;
then put the Currans in, juſt when it is ready to go to
the Oven; ſo put it in a Hoop, and let it bake an Hour,
and if you have a Mind for Sweetmeats, put in a Pound.
of Lemon, Orange, and Citron.
4 Seed Cake.
AKE a Pound of fine Sugar fifted, and a Pound.
of the beſt Butter; beat it with your Hands half
an Hour, add eight Eggs, and a Pound of Flour;
beat it all together, and add a Pennyworth of Carraway
ſeeds. -
To make a good Cake.

A K E a Peck of Flour, and rub in it a Pound:
of Butter, then ſet on a Sauce-pan of Cream, as
much as will wet it, ſlice into it a Pound of
Butter, and when it boils, take it off to cool; then min
gle with it the Flour, three large Nutmegs, fix Blades of
iMace beat, a Pound of Sugar, ſome Roſe-water, and two
Pounds of Currans; when you have mingled all theſe in
the Flour, and made a round Hole in it, then take a Pint
of Ale Yeaſt, and beat into it the Yolks of eight Eggs,.
half a Pint of Sack, and temper it with your Cream and
Butter; be ſure not to make it too wet, neither muſt it:
be too ſtiff; then ſet it by the Fire to riſe, and cover it,
then put it into a Rim of Tin, and ſet it in a hot Oven.
An Hour and a half will bake it. When it comes out of
the Oven, beat ſome Whites of Eggs, and waſh it over,
and fift on it ſome fine Sugar.
To make Cheeſecakes.
RAIN a Quart of tender Curd from the Whey,
then rub it through a Hair Sieve with the Back of
a Spoon, beat into it half an Ounce of Cinnºmon and
Mace, eight Ounces of fine Sugar, eight Ounces of Cur
rans, eight Yolks of Eggs, four Ounces of Almonds
blanch'd.
The Houſe-keeper's Pocket-Book. I 11
blanch'd and beat fine, with a Spoonful of Orange-flower
or Roſe-water, to keep it from oiling; then grate four
Naples Biſkets into a Pint of Cream, and boil it till it is
as thick as a Haſty-Pudding; keep it ſtirring, then mix
into it ten Ounces of fine freſh Butter, and put it to the
Curd; mix all well together, and it will be fit to fill your
Paſte.
Another Way.
TUST boil a Pint of Cream with a little whole Cin.
namon and Mace, then take it off, take out the Spice,
and grate into it eight Ounces of Naples Biſkets; ſet
it on a Fire, and make it boil, and take it off, and beat
the Yolks of twelve Eggs ; then ſet it on the Fire, and
ſtir it till it is as thick as Curds, and put to it four Ounces
of Almonds; beat it as aforeſaid, then ſweeten it to your
Tafle with Sugar, and it is fit. -
For Rice Cheeſecakes.

EAVE out the Bikets, and thicken it with the
Flour of Rice, as before. -
A rich Cake.
R Y ſeven Pounds of Flour, then rub into it two
Pounds of freſh Butter, and mix into it an Ounce
of Cloves, Mace, and Cinnamon, two Pounds of Sugar,
a Pound of candied Lemon and Citron ſlic'd, four Ounces
of Dates ſlic'd, twelve Eggs, whip your Whites to Snow,
a Quart of Ale Yeaſt, a Pint of Sack, and half a Pint of
Orange-flower Water, or Roſe-water; then melt a Pound
of Butter in a Quart of Cream, make it Blood warm,
put all into the Flour, and mix them together; then mix
into it fix Pounds of Currans, and put it into a butter'd
Hoop. Bake it three Hours and a half. Ice it when it
is cold.
Another Cake.
A K E four Pounds and a half of Flour, and two
Pounds of Currans, and mix them together;
take a Quart of Milk, and boil it a little, and a Pound
of
–
of Butter; when it is almoſt cold, put in about half, or
three quarters of a Pint of good light Yeaſt, ſome Su
gar, and a little Salt ; then ſtrain it into the Flour, and
mix it well, and let it lie a little before the Fire. What
Spice you put in, muſt be firſt mix'd with the Flour.
Portugal. Cake.
IX into a Pound of fine Flour a Pound of Loaf
Sugar beat and fifted, then rub into it a Pound of
pure ſweet Butter, till it is thick like grated Bread; then
put to it two Spoonfuls of Roſe-water, as much Sack, ten
Eggs, and whip the Whites to Snow ; then put in it
eight Ounces of Currans, mix all well together, and
butter the Tin Pans; fill them but half full, and bake
them. If they are made without Currans, and kept in
a dry Place, they will keep a Year; add a Pound of Al
monds blanch'd, and beat with Roſe-water, as above, and
leave out the Flour. Theſe are another Sort, and
better. -
A Carraway Cake.
E L T two Pounds of freſh Butter in Tin or Sil
ver, let it ſtand twenty-four Hours, then rub into
it four Pounds of fine Flour dried, mix in eight Eggs,
and whip the Whites to Snow, a Pint of Ale Yeaſt, and
a Pint of Sack; mix all together, and put in two Pounds
of Carraway-comfits; put it into a butter'd Hoop, and
bake it two Hours and a half; you may mix into it half
an Ounce of Cloves and Cinnamon.
To make clear Cakes of Quinces, Pears, Plumbs, or

Apricocks.
ARE your Quinces, and put them into cold Water
as you pare them, ſlice then, from the Core, and
put them in a ſilver Fiagon, or earthen Pot, without Wa
ter, and ſet them in.o a Pot of Seething-water, uncover'd.
or ſtop'd : make the Water boil a-pace, and when you
fee any Syrup come from the Fruit, pour it away into a
Glaſs, with a Piece of Tiffany tied on it; then take the
Weight in double-refin'd Sugar, wet it with four or five
Spoonfuls
Spoonfuls of Spring-water, and boil it to a Candy height :
then put in four or five Spoonfuls of the Juice, ſet it on
a gentle Fire, and ſo by little and little put in all, conti
nually ſtirring it, and when you think it is thick enough,
take it off, and put in a little Juice of Lemon to clear it
(if you like the Taſte); then pour it into glaſs Saucers,
and ſet it into your Stove, which muſt be kept with a
continual Heat; turn it as ſoon as it candies, and take
Heed of over-drying it.
You may make the Sugar of a hard Candy, and then
put in the Juice, and ſet it no more on the Fire.
To make Cakes.
A K E four Pounds of Flour dried in an Oven, ſix
Pounds of Currans, fourteen Eggs, and fix Whites,
three Spoonfuls of Sack, a quarter of a Pint of Cream,
a Spoonful of Orange-flower or Roſe-water, two Pounds
of Butter waſh’d in Roſe-water, and four Nutmegs beat ;
the Currans muſt not be waſh'd, but pick’d and rub'd :
the Butter muſt be rub'd in cold after the Currans are
rub'd in the Flour; to this Quantity you muſt have two
Pounds of Loaf Sugar ſearc’d. Bake them in a quick
Oven ; half an Hour will ſerve. Theſe Cakes are bet
#. when they are a Week old, than they are the firſt
ay.
Saffrom Cakes.
A K E half a Peck of the fineſt Flour, a Pound
of Butter, and a Pint of Cream, or good Milk;
ſet the Milk on the Fire, put in the Butter, and
a good deal of Sugar; then ſtrain Saffron, to your Taſte,
and Liking, into your Milk; take ſeven or eight Eggs,
with two Yolks, and ſeven or eight Spoonfuls of Yeaſt;
then put the Milk to it, when it is almoſt cold, with Salt
and Coriander-ſeeds; knead them all together, make
É. up in reaſonable Cakes, and bake them in a quick
Wen,
º
To make a great cai.
A K E a Peck of Flour, by Weight twelve
Pounds, twelve Pounds of Currans, two Pounds
of Raiſins in the Sun, ſton'd and ſhred very
ſmall, two Pounds of Sugar, five Pounds of Butter, half
a Pint of Sack, five or ſix Eggs, half a Pint of Roſe
water, three Pints of the beſt Ale Yeaſt, five Pints of
Cream, or Strokings, an Ounce of Cinna:non, fix Nut
megs, and ſome Cloves and Mace; divide yºur Flour into
two Parts, boil the Cream, and when it is almoſt cold
mix it with the Yeaſt; then put it to the or 2 half of the
Flour, working it very well; ſet it before t e Fire, and
cover it. Melt the Butter and Roſe-water on a gentle
Fire, and beat the Butter well with your Hands; the
other Flour muſt be ſet before the Fire, and made as hot
as you can, and your Currans and Raiſins w łl mix'd to
gether, laid before the Fire, and made ve hot; you
muſt lay your Spice and Sugar over a C, fing diſh of
Coals, and make all as hot as you can ſuffe your Hand
in ; then mix the Flour, and all the reſt, with the other
Paſte, and keep it hot till it is put into the Oven; when
all is mix'd, it will be no thicker than a Pudding; flour
your Paper well that is to be at the Bottom, and ſet upon
it a Hoop, either of Wood, or triple ſtrong Paper; pour
your ğ. into the Hoop, and ſet it in the Oven, then
take ſix Whites of new-laid Eggs, and a Pound of double
refin'd Sugar, and beat the Eggs to a Froth with a little
Roſe-water; then put in the Sugar, and beat it till it is
as white as Snow, and when your Cake is ready to draw,
ice it over with a Spoon, and let it ſtand till it hardens.
J. A Seed Cake.
A K E ſeven Pounds of Flour, and two Pounds *
and a half of Butter; rub it together till it is hke
Crumbs of Bread, ſeaſon it with three quarters of
an Ounce of Cinnamon, as much Nutmeg, a little Cloves,
Mace, and Salt, half a Pound of Sugar, ſix Eggs, and
three Whites, three Pounds of Carraway-comfits, a Pint.
of Ale Yeaſt, and a Quart of Cream; ſcald the cº;
- and'.
The Houſe-keeper's Pocke-Bok, II 5
and when it is a little hotter than new Milk ſtir in a quar
ter of a Pint of Sack; with this knead your Cake, put
your Comfits into the Cream, and when your Paſte is
made, lay it before the Fire to riſe, and break it in Pieces
on a Table, and work it with your Comfits; then make
up your Cake, and cover it all over with ſome of the
Paſte thin roll’d ; ſo bake it.
Then take half a Pint of ſweet Cream, the thickeſt you
can get, ſet it on the Fire, and when it boils put in as
much fine grated Bread fifted as you can ; make it wet till
it is very ſtiff, then take two Gallons of new Milk, and
a Quart of Cream, ſet it together with a little good
Runnet, not quite ſo hot as it comes from the Cow, and
when it is come break it ſoftly, and after letting it ſtand
a little While, wey it in a Canvas Strainer, and when
it is dry wey'd, break it very well with your Hands
againſt a Tray ; then put in your Bread, and break it
very well with the Curd, put in a whole grated Nut
meg, the Yolks of two Eggs, half a Pound of Sugar
finely beat, half a Pound of Currans, ſome Roſe-water,
and a little Salt ; ſtir it all together, then put it in your
Coffin, and when they are riſen in the Oven, and begin
to look brown, take them out, having half a Pound of
the beſt freſh Butter melted, with a little Sugar and Roſe
water, ready to pour on them; then ſtrew on ſome fine
Loaf Sugar over the Top of them, then ſet them into
the Oven again, and when they are iced, draw them.
To make a Cake which will Keep good a Quarter of a
1?ar.
- A K E eight Pounds of Flour, nine Pounds of
Currans, well pick'd, waſh'd, and dry'd, two
- Pounds of Butter, a Quart of Cream, a Quart
of Ale Yeaſt, a little Sack and Roſe-water, a Pound of
Sugar, the Yolks of fixteen Eggs well beat, and what
Spice you think fit; mix them together, and ſeaſon it,
and when your Oven is hot put it into a Hoop, and bake
it; mix the Whites of Eggs with ſome double-refin'd Su
gar, and when it is bak'd' ice it over, and ſet it in the
Oven till it is dry. -
Aft
116 The Houſe-keeper's Pocket-Book -
A Pudding made with Raftºries.

AKE the Yolks of eight hard Eggs chop'd ſmall,
and put them to a Pint of Cream; then beat four
Eggs, and put in two Spoonfuls of Flour, and as much
powder Sugar; then put to it four Penny Naples Biſkets,
and put in as much Syrup of Raſpberries as you think . .
proper, to give it a Flavour and a Colour; mix all this
together. If you will you may bake it in a fine Cruſt
roll'd thin, and laid in a Diſh, or bake without, in agen
tle Oven.
Potato Pudding.
A K E ſome good Potatoes, and boil them tender, .
then bruiſe them in a marble Mortar till they be
come a Paſte; then take two Naples Biſkets grated, a Car
rot grated, and a little Orange-flower Water, ſome Mace
and Nutmeg, ſome Sugar, and ſome butter'd Eggs; mix
theſe together, put it in a Diſh, with Slices of Butter laid
upon your Puliding, and half an Hour will bake it.
Serve it hot with ſlic'd Lemon. It is beſt to put ſome
Pulp of Oranges into the Pudding before you bake it.
To make a light Padding.
AKE a Pint of Cream, and put ſome Nutmeg,
Cinnamon, and Mace, and boil it with the Spice;
when it is boil'd take out the Spice, then take the Yolks
of eight Eggs, and four of the Whites; beat them well
with ſome Sack, then mix them with your Cream, with
a little Salt and Sugar, and take a Halfpenny white Loaf, .
and a Spoonful of Flour, and put in a little Roſe-water ;"
beat all theſe well together, and wet a thick Cloth, and
flour it, and put your Pudding into it, and tye it up, and
when the Pot boils, it muſt boil an Hour. Melt Butter, -
Sack, and Sugar, and pour over it. |
Af
A Rice Pudding.
A K E fix Ounces of the Flour of Rice, put it in
a Quart of Milk, and let it boil till it is pretty
thick, ſtirring it all the While; then pour it in a Pan,
and ſtir in it half a Pound of Butter, and ſix Ounces of
Sugar. When it is cold, grate in a Nutmeg, and beat
and ſtir all this together; put a little fine Paſte at the
Bottom of your Diſh, and bake it.
A Boil’d Pudding.
AK E a Pound of Beef-ſuet ſhred very fine, then
ſtone three quarters of a Pound of Raiſins, then
take ſome grated Nutmeg, a large Spoonful of Sugar, a
little Salt, ſome Sack, four Eggs, three Spoonfuls of
Cream, and five Spoonfuls of Flour; mix theſe together,
tie it up in a Cloth, and let it boil three Hours. Melt
Butter, and pour over it.
Black Puddings in Guts.
AKE the Liver of a Hog freſh kill'd, boil it till
it is enough, with the Milt; then bruiſe them in
a marble Mortar till they come to a Pulp, with half
as much Hog's Fat, ſhred ſmall, as will amount to the
Quantity, and with them mix ſome Blood of a Hog, or
Gooſe, or Sheep, that has bled freſh, and beat theſe all
* the Time with a little Salt, and the following Things;
ſhred ſome ſweet Herbs ſmall with ſome Pennyroyal, add
a little Salt, the Yolks of Eggs butter'd, ſome Spice, to
your Mind, in Powder, and, if you will, ſome Grots, or
dried Oats, a little cut in the Mill, that have been ſteep'd
twenty Hours in Water, till the whole comes to a due
Conſiſtence to put in the Guts; then put it in, and tye
them up, and boil them in a large Kettle with Hay at
the Bottom, and when they are ſwell'd enough, lay them
upon Hay to dry, and turn black. 1 *
-
A Richmond Pudding.
A K E a Pound of Beef Suet ſhred very ſmall,
then take a Pound of Raiſins of the Sun, and .
ſtone
ſtone them; then put to them two Spoonfuls of Flour, ,
ſix, Eggs, beaten, a little Sugar, half a Nutmeg grated,
and a little Salt; mix theſe together, put it in your Cloth
well flour'd, and boil it fix Hours, and ſerve it up.
A Batter Pudding. -
AKE a Pint of Milk, ſix Eggs, four Spoonfuls of

Flour; put in half a Nutmeg grated, and a little
Salt ; you muſt take Care your Pudding is not
thick; flour your Cloth well. Three quarters of an
Hour will boil it. Serve it with Butter, Sugar, and a lit
tle Sack.
A fine Bisket Pudding.

A K E a Pint of Cream, or Milk, three Penny
Naples Biskets grated; pour your Milk or Cream
over it hot, and cover it cloſe till it is cold ; then
put in ſome Nutmeg grated, the Yolks of four Eggs, and
two Whites, beaten, a little Orange-flower Water, two
Ounces of powder Sugar, and half a Spoonful of Flour;
mix them well together, and boil it in a China Baſon
butter'd well on the infide; tye it in a Cloth well flour'd,
and boil it an Hour. Serve it, being turn'd out of the
Bottom, with Butter, Sack, and Sugar.
To make a Beggar's Pudding.
A K E ſome ſtale Bread, pour over it ſome hot
Water, till it is well ſoak'd; then preſs out the
Water, and waſh the Bread; add ſome powder'd
Ginger, and Nutmeg grated, a little Salt, ſome Roſe
water or Sack, ſome Lisbon Sugar, and ſome Currans;
mix theſe well together, and lay it in a Pan well butter'd
on the Sides; and when it is well flatted with a Spoon,
lay ſome Pieces of Butter on the Top, bake it in a gentle
Oven, and ſerve it hot. You may turn it out of the
Pan when it is cold, and it will eat like a fine Cheeſe
cake.
Plain
Plain Pudding.
AKE a Quart of Milk, and boil it, then ſtir in
forme Flour till it is thick, then put in half a
Pound of Butter, fix Ounces of Sugar, a Nutmeg
grated, a little Salt, nine or ten Eggs, but not all the
Whites; mix all well together, butter your Diſh, and
É. your Pudding
ake it.
in. Three quarters of an Hour will,
Neat's Foot Pudding.

AKE a Neat's Foot, bone it, and chop it very
ſmall, and mix it with grated Bread; then boil a
Pint of Milk, and pour upon it; put to it ſome
Beef Suet, fix Eggs, and half a Pound of Currans; then
put to it ſome beaten Ginger, a little Nutmeg, and a lit
- the Salt, Sugar, White Wine, and ſome Roſe-water; then
butter four Eggs, and mix all together, with ſome blan
ched Almonds beat,and Slices of candied Citron,or Lemon
peel; then butter your Diſh, and put it in. An Hour
will bake it. -
A Carrot Pudding.
AKE, raw Carrots, and grate them; to a quarter
of a Pound of Carrot, put half a Pound of grated
Bread, half a Nutmeg grated, a little Cinnamon
beat, a little Salt, three Spoonfuls of Sugar, four or five
Eggs, half a Pound of Butter melted, a Glaſs of Sack,
a little Orange-flower Water, and half a Pint of Cream;
mix it all together, and beat it well; then put it in a Diſh
with Puff Paſte at the Bottom, bake it gently, and ſerve
it hot. Garniſh it with Lemon ſlic'd, aud Sugar grated
Over 1:. º
4 Marrow Pudding.
OIL a Quart of Cream or Milk with a Stick of
Cinnamon, a quarter'd Nutmeg, and large Mace;
then mix it with eight Eggs well beat, a little Salt, Sack,
and Orange-flower Water, and ſtrain it; then put to it
three grated Biſkets, a Handful of Currans, as .
Raiſins
12o. The Houſe-keeper's *u-bº.
Raiſins of the Sun, the Marrow of two Bones, all to four
large Pieces; then gather it to a Body on the Fire, and
put it in the Diſh, having the Brim garniſh'd with Puff
Paſte, and raiſed in the §. then lay on it the four
Pieces of Marrow, colour'd Knots, and Paſte, ſlic'd Ci
tron, and Lemon-peel. Half an Hour will bake it.
An Almond Pudding.
A K E half a Pound of jordan Almonds blanch'd,
and pound them in a Mortar, with a quarter of a
Pound of Piſtacio Nuts, four grated Biſkets, three
quarters of a Pound of Butter, a little Salt, Sack, and
Orange-flower. Water; then mix it with a Quart of
Cream, and eight Eggs; being boil'd and mix'd together
with ſweet Spice and Sugar, pour it into your Diſh, being
cover'd with Puff Paſte, and garniſh the Brim.
A Carrot Pudding.
OIL two large Carrots, and when cold pound
them in a Mortar, and ſtrain them through a Sieve;
mix them with two grated Biſkets, half a Pound of But
ter, Sack, and Orange-flower Water, Sugar, and a little
Salt, a Pint of Cream mix'd with ſeven Yolks of Eggs,
and two Whites; beat theſe together, and put it in a
Diſh cover'd with Puff Paſte, .# garniſh the Brim.
- An Orange Pudding.
A K E the Peel of two Seville Oranges, boil'd up
as for a Florentine of Oranges and Apples; pound.
- them as the Carrots, and ſeaſon them as aforeſaid.
A Calve's Foot Pudding.
A K E two Calve's Feet, ſhred them very fine,
mix them with a Penny grated white Loaf, being
ſcalded with a Pint. of Cream ; put to it half a
Pound of Beef Suet ſhred, eight Eggs, and a Handful of
plump'd Currans; ſeaſon it with ſweet Seaſoning, Sugar,
Sack, and Orange-flower Water, and the Marrow of two
Bones; put it in a Veal Caul, being waſhed over with
the Batter of Eggs; then wet a Cloth, and pour it there
1I],
The Houſe-keeper's Pocket-Book. 12 r.
im, and when the Pot boils, put it in, being tyed up
cloſe; boil it about two Hours. When it is boil'd, turn
it in a Diſh, ſtick on it ſlic’d Almonds and Citron, then
pour on it Sack, Verjuice, and drawn Butter, and ſcrape
on Sugar. ... * * -
- A Quaking Pudding.
AKE a Quart of Cream, and beat two or three
Spoonfuls of Flour of Rice, a Penny white Loaf
grated, and ſeven Eggs; ſeaſon it with ſweet .
Spice, a little Angel-water, butter the Cloth, and tye it
ſlack, and when the Pot boils put it in, and boil it an
Hour; then put it in a Diſh, and ſtick on it ſlic'd Ci
tron. Let the Sauce be Sack and Orange-flower Water,
with the Juice of Lemons, and drawn Butter.
The Duke of Buckingham's Pudding.
A K E a Pound and a quarter of Beef Suet, skin
and ſhred it, add to it fix Spoonfuls of Flour, four
Spoonfuls of white Sugar, a grated Nutmeg, a
little Salt, and three quarters of a Pound of ſton'd Rai
fins; then mix it up with eight Yolks of Eggs, and four
Whites, well beat, with two Spoonſuls of Sack, or Orange
flower Water, and four Spoonfuls of good Cream; mix
theſe well together pretty ſtiff, butter a Cloth, and tye it
up cloſe; put it in the Pot when the Water boils, and
let it boil four Hours. Melt Butter for Sauce,
To make the Spread-Eagle Pudding. . . .

UT off the Cruſt of three ſtale Halfpenny Rolls
/ and ſlice them into a Pan, then ſet three Pints of
Milk on the Fire, make it ſcalding hot, but not boil;
pour it over the Bread, cover it cloſe, and let it ſtand an
Hour; then put in ..
Spoonful of Sugar, a very
little Salt, a Nutmeg grated, a Pound of ſhred Suet after .
it is ſkinn'd, half a Pound of Currans waſh'd and pick'd,
four Spoonfuls of cold Milk, ten Yolks, and five Whites
of Eggs; when all is in, ſtir it well together, and butter
your Diſh. An Hour will bake it. . . -
- G f
122. The Houſe-keeper's Pocket-Book,
A plain iaita Pudding.
AKE, a Pint of Cream, and mix with it ſix Eggs
well beat, two Spoonfuls of Flour, half a Nut
meg grated, and a little Salt and Sugar, to your. Taſte;
butter a Cloth, and put it in when the Pot boils; give
it two or three Turns in the Pot at firſt going in. Half
an Hour will boil it. Melt Butter for Sauce.
A fine Bread Pudding. -
- AKE three Pints of Milk, and boil it, and when

it is boil'd put to it a ſmall Nutmeg grated, more
than a quarter of a Pound of Sugar, three quarters of a
Pound of Butter, and when the Butter is melted, pour it
into a Pan over eleven Ounces of grated Bread; cover it
up, and when it is cold put to it ten Eggs well beat; ſtir
it well together, and butter a Diſh; pour it into your
Diſh when it is juſt going into the Oven. Three quarters
of an Hour will bake it.
Boil a Piece of Lemon-peel in the Milk, and take it
out again. -
- A Rice Pudding.
" A K E half a Pound of Rice, and beat it to Pow
- der; then ſet it on the Fire with three Pints of
new Milk, boil it well, and when it is almoſt cold, put
to it eight Eggs well beaten, with half a Pound of Suet
or Butter, and half a Pound of Sugar; put in Nutmeg or
i. or what you pleaſe.
bake it.
About half an Hour will
- A Calve's Foot Pudding. .

- AKE the Feet, boil them tender, take out all
the Bones, and when they are cold ſhred them
very ſmall; take ſix Eggs, and beat them well,
half a Gill of Cream, and the third part of the Whites
of the Eggs, and ſome Sugar; put all together, with half
a Nutmeg, and half a Pound of Currans, and a little
Flour; mix it well together, tye it up in a ſtrong Cloth,
- and
and let it boil two Hours. Make Sauce of Butter, Wi
negar, and Sugar.
A Carrot Pudding.
AKE a Pint of Cream, five Eggs well beat, a
Nutmeg, a Penny Loaf grated, and as much gra
T ted Carrot, a Lemon-peel ſhred, a quarter of a
Pound of Sugar, and as much Butter melted; mix all
theſe together, and put in a Spoonful of Carraway-comfits;
cover the Diſh, Bottom and Edges, with a thin Puff
Paſte, and bake it; make Sauce of White Wine, Butter,
and Sugar, and put it upon the Pudding.
A Bread Pudding.
O a Pint of Cream put in a quarter of a Pound
- of Butter, ſet it on the Fire, and keep it ſtir
ring; the Butter being melted, put in as much
grated Manchet as will make it pretty light, a Nutmeg,
or ſomething elſe, and as much Sugar as you pleaſe,
three or four Eggs, and a little Salt ; mix all well to
#.Qult.
butter a Diſh, put it in, and bake it half an
-
A Quaking Pudding.
AKE a Pint of thick Cream, ten Yolks and
three Whites of Eggs; beat them well with
two Spoonfuls of Roſe-water, mix it well with
your Cream, that there be no Lumps, three Spoonfuls of
fine Flour, and ſeaſon it according to your Taſte; butter
a thick Cloth very well, and let it boil half an Hour as
faſt as you can ; make Sauce of Butter, Roſe-water, and
Sugar. You may ſtick blanch’d Almonds upon it, if you
pleaſe. -
: 4 Potatoe Pudding.
A K E a Pound of white Potatoes boil'd and peel'd,
and the Peel of a Lemon; boil it tender in Water,
and ſhred it ſmall ; beat theſe ſmall in a Mortar, then .
put to it half a Pound of Sugar fifted, a Pound of Butter
melted, a little Nutmeg, & little Salt, and the Yolks of
2 -
eight
-

eight Eggs, with four of the Whites; ſqueeze in the
Juice of a Lemon, and when all is mix’d well together,
put it in a Diſh, with ſome Paſte round it, and let it.
ſtand in a quick Oven half an Hour.
An Almond Pudding.
AKE a, Pound of Almonds blanch'd, and beat
them with three or four Spoonfuls of Orange
flower Water; grate a quarter of a Pound of Naples Biſ
kets, and ſeaſon it with beaten Mace, eight Eggs, with
half the Whites, and a Quart of Cream, to your Taſte;
ſtrain the Eggs through a Sieve, then add half a Pound
tº:
bake it.
Butter, put ſome Paſte round the Diſh, and ſo
An Orange Pudding.
A K E the Peels of four Oranges, boil them in a
uart of Water, then pour it away, and put as
much as at firſt, and boil it over ſo three Times; then
lay them in cold Water, and dry them in a Cloth; then
beat them in a ſtone Mortar till they are very fine; then
put half a Pound of Naples Biſkets grated, a Quart of
Cream, ten Eggs, and half the Whites; beat them very
well, ſtrain them into the Cream, grate ſome Nutmegs,
and put a little Salt, a Pound of good Sugar, and the
Juice of three Oranges; flir it all together, and have ſome
Puff Paſte at the Bottom of the Diſh; put in it half a
Pound of freſh Butter in a little Paſte. An Hour will
bake it.
A Rice Pudding.
A K E half a Pound of Rice, and boil it till it is
tender; then add to it ten Eggs, with half the
Whites; ſeaſon it to your Palate, and put a little
Salt, ſome Nutmeg, and ſome Orange-flower Water;
then put it in the Diſh, with thin Paſte at the Bottom,
and put in half a Pound of Butter in little Bits. ~
An
An Apple Pudding.
A K E three or four Codlins, and ſcald them, and
bruiſe them through a Sieve; a quarter of a Pound
of Biſkets, a little Nutmeg, a Pint of Cream, and
. it to your Taſte;
to bake.
ten Eggs, and half the Whites,
- A Carrot Pudding.
A K E two or three middling Carrots, and a Two
penny wheaten Loaf, and grate them ; mingle
them together with a Quart of Milk, half a D3
zen Eggs, and three Whites, three Spoonfuls of Roſe
water, a Nutmeg, half a Pound of Sugar, and a little
Salt ; when all is ſtirred up together, put in half a
Pound of melted Butter, keeping it ſtirring whilſt you
‘put it in ; then pour it into a butter'd Diſh, bake it, and
ſtrew ſome fine Sugar on it when you ſerve it. -
An Orange Pudding. -
AKE two Oranges, cut off the Peel very cloſe,

and beat it in a ſtone Mortar with the Juice, half
a Pound of Butter, half a Pound of fine Sugar,
the Yolks of ſix Eggs, and four Whites; when the Peel
is well beaten, and all well mix’d together, lay a thin
Puff Paſte at the Bottom of a Mazarine Diſh, and ano
ther at the Top, and bake it.
Another.
EAT the Peel of two large Oranges in a ſtone

Mortar, put to it twelve Ounces of Loaf Sugar
powder'd, and beat them up together; then beat the
Yolks of twelve Eggs with four Spoonfuls of Cream, melt
twelve Ounces of freſh Butter, ſkim it, and pour it to the
Eggs by Degrees, keeping it ſtirring one Way; then put
in the Oranges, ſtill ſtirring it, till cold; put it into a
deep pewter Diſh butter'd, and bake it; duſt on Loaf
Sugar, and ſerve it. You may add an Ounce of Sweet
meats, as candied Lemon and Citron, or the like. You
G 3 may
may garniſh the Edge of the Diſh with puff Paſte, ſet on
as the Top of a Lamb Pye.
A Miller Pudding.
A K E half a Pound of Millet, to two Quarts
- of Milk; boil it over Night, and in the Morn
ing put fix Ounces of Sugar, fix Ounces of But
ter melted, ſeven Eggs, half a Nutmeg, and a little
raſp'd Bread; ſtir it all together, put a thin Paſte at the
i." of the Diſh, and bake it three quarters of an
Ollſ.
A Quaking Pudding.
B;andATa little
-
the Yolks of fifteen Eggs, and ſeven Whites,
Salt, together ; then put to them three
Pints of Cream, ten Spoonfuls of grated white Bread, a
Spoonful of Orange-flower or Roſe-water, a Glaſs of Sack,
and a little Cinnamon and Mace beat, and mix all toge
ther; if it be too thin, put in more Bread, then boil and
ferve it hot with thick Butter. You may colour it before
it is boil'd, with the Juice of Cowſlips and Spinage.
Blanch and quarter four Ounces of Almonds, ſtick this
Pudding full with them, and then it is call'd 4 Hedge-bog
Pudding.
An Almond Pudding.
HE Almond Pudding is made the ſame Way as
the Rice Pudding, only blanch a Pound of Al
monds, then beat them fine with a Spoonful of Orange
flower or Roſe-water; leave out the Rice, but add a little
white Bread grated, then boil and ſerve it.
A Rice Pudding.
OIL eight Ounces of Rice very thick and tender,
in Milk, then mix in eight Ounces of Butter, a
Pint of Cream, half a quarter of an Ounce of
Cloves, Mace, and Cinnamon, a little Salt, the Yolks
of ten Eggs, a Pound of Currans, a Glaſs of Sack, a
Spoonful of Orange-flower or Roſe-water, and eight Oun
- &S
‘ces of candied Lemon or Citron ſlic'd thin; mix all to
gether, boil it an Hour, and ſerve it. - -
A Marrow Pudding. -
MTA K E a Pint of Cream boil, then take it off the

IV: Fire, and ſlice into it a Penny white Loaf; when
it is cold, put into it eight Ounces of blanch’d Almonds
beat fine, with two Spoonfuls of Roſe-water; put in the
Yolks of fix Eggs, a Glaſs of Sack, a little Salt, fix
Ounces of candied Lemon and Citron ſlic'd thin, and a
Pound of Marrow ſlic'd thin; mix all together, then put
it into a butter'd Diſh, duſt on fine Sugar, bake, and
ſerve it; add half a Pound of Currans.
A Carrot Pudding.
*AKE two great Carrots, or three ſmall ones,
IL and grate them; then take a Two-penny Loaf, and
grate it, half a Pound of fine Sugar, and as much
Butter melted, ten Eggs, four Whites, a Nutmeg grated,
two. Egg-ſhells of Flour, and a Pint or more of good
Milk; mix it all together, and ſtir it well, then put it
into a Diſh, lay Paſte round it, and bake it, and when it
is bak'd ſtrew Sugar upon it, and pour on Butter.
Excellent Black Puddings.
- A K E a Quart of Sheep's Blood, a Quart of
Cream, ten Eggs, Whites and Yolks, beat well
together; ſtir them very well, and thicken it with grated
Bread, and Oatmeal finely beat, of each a little Quan
tity, Beef Suet finely ſhred, and Marrow in little Lumps;
ſeaſon it with a little Nutmeg, Cloves, and Mace, min
gled with Salt, a little ſweet Marjoram, Lemon, Thyme,
and Pennyroyal, ſhred very well together, and mingled
with the other Things; when all is well mix'd, fill the
Guts, being well cleans'd, and boil them carefully.
Fraiſe, or Clary and Eggs.
2 ºr T A KAEClary
ten Eggs, beat them with a Spoon, then
take ſome Clary Leaves, and ſhred them ſmall,
and add a little Pepper and Salt, and ſome Onions chop'd
-. G, 4. ſmall;
w
128 . The Houſe-keeper's Pocket-Book.
ſmall; this Mixture muſt be fry’d in hot Lard, and ſerve
it with Slices of Lemon.
A ſweet Clary Fraiſe.

A K E eight Eggs, a Pint of Milk, half a Spoon
ful of Sugar, and four large Spoonfuls of Flour;
chop the Leaves of the Clary ſmall, and mix them
well together, and then fry them in hot Lard, or good
Dripping. Let this drain before the Fire, and ſerve it
with Butter and Sack. -
Bacon Fraiſe.
A K E a Piece of middling Bacon, cut it in thin
Pieces of about an Inch long, and then make a
Batter, with Milk, Eggs, and Flour; beat the
Eggs very well, mix them together, then put ſome Lard,
of good Beef Dripping, and when it is very hot pour in
your Mixture, and put a Diſh over it, but now and then
throw on ſome of the Fat upon the Fraiſe, till you think
ti.e lower Part is enough ; then turn it, and in a little
Time the whole will be ready for the Table. In this
Mixture put what Spices you think proper, for in the
Taſte ’tis to every one what they like. -
Paſties to fry.
N ET a Veal Kidney with the Fat, cut it very ſmall,
s. Tº put to it a little Salt, Cloves, Mace, and Nut
meg, all beat ſmall, ſome Sugar, and the Yolks of three
hard Eggs minc'd very ſmall ; mix all theſe together,
with ſome Sack, or Cream, put them in puff Paſte, and
fry them; ſerve them hot.
Fine Pancakes. -
/-r-, AKE a Pint of Cream, º: Eggs, a Nutmeg

grated, and a little Salt ; then melt a Pound of
Butter, and a little Sack, before you ſtir it; it muſt
be as thick with Flour as ordinary Batter, and fry'd with
, Lard; turn, it on the Backfide of a Plate, garniſh with
. Orange, and ſtrew Sugar over them.
4.
The Houſe-keeper's Pocket-Book, 129 --
: - A Tanſy. . . . -
- O IL a Quart of Cream, or Milk, put to it

: a Stick of Cinnamon, a Nutmeg quarter'd, and
ſome large Mace; when it is half cold, mix it
with fixteen Eggs, and eight Whites, ſtrain it, then put
in four grated Biſkets, half a Pound of Butter, half a
Pint of Spinage-juice, a little Tanſy, Sack, and Orange
flower Water, ſome Sugar, and a little Salt; then ſtir it
over the Fire a little, and pour it into a Diſh butter'd
well; when it is bak'd, turn it on a Pye-plate, ſqueeze
on it an Orange ſlic'd, with ſome Sugar to garniſh it.
- Apple Fritters. *
- A K E the Yolks of fix Eggs, and the Whites

of three, beat them well together, and put to
them a Pint of Cream, or Milk; then put to it
four or five Spoonfuls of Flour, a Glaſs of Brandy, half .
a Nutmeg grated, and a little Ginger and Salt ; your
Butter muſt be pretty thick; then ſlice your Apples in
Rounds, and, dipping each Round in Batter, fry them in
good Lard, with a quick Fire.
Iriſh Pancakes.
A K E a Pint of Cream, eight Eggs, and four
Whites; beat the Eggs, with a grated Nutmeg,
and Sugar to your Taſte; then melt three Oun
ces of freſh Butter in the Cream, and mix it with the
Eggs, and almoſt half a Pint of Flour; ſeaſon your Pan
with a Bit of Butter, and fry them without turning.
Your Frying-pan muſt be very little, and ſo lay ſeveral
one upon another, to ſerve at Table.
Water Pancakes.
A K E a Pint of Water, four Spoonfuls of Flour,
and a little Salt ; mix all theſe together, and beat
the Yolks and Whites of eight Eggs with two or
three Spoonfuls of Sack put to it, firſt ſtraining the Eggs;
the longer they ſtand before you fry them, the better:
Juſt before you go to fry º melt about half a Pound
3.5 of
130 ſhe Houſe-keeper's Take-Bok.
of Butter very thick, and ſtir it in, and butter your Pan
a little, before you fry the firſt: One Spoonful, or a little
more, is enough for a Pancake. You muſt not turn them,
and take Care you do not burn them as you fry them;
flide them out of the Pan on a hot Water-diſh, one up
on another, and cover them with a warm Cover, to keep
them hot as the reſt fry; when they are all done, lay
them in a Diſh, and ſtrew Sugar over them. They fry
light brown,
Water Tanff.
T AKE twelve Eggs, and eight of the Whites,
beat them very well, and grate a Penny Loaf,
and put it in; put in a quarter of a Pound of melted But
ter, and a Pint of the Juice of Spinage. Sweeten it to
your Taſte.
To make a Tanſy.
T Omuſta Quart of Cream, and a Pint of Milk, you
have a Pint of Juice, and eighteen Eggs;
put in about ſeven or eight of the Whites, a quarter of a
Pound of Naples Biſkets, and ſome Orange-flower Water,
TNutmeg, and Mace ; mix it together, and fimmer it
over the Fire.
Cream Pancakes.
A K E a Quart of Cream, twelve Eggs, a Pound
of melted Butter, and a little Nutmeg ; fry them
extremely thin, about a Dozen one upon another, ſtrew
ing double-refin'd Sugar upon each of them.
To make Fritters.. . . . ...
*H" AKE Sherry and Brandy, of each half a Pint,
two Ounces of fine Sugar, a quarter of an Ounce
of Cinnamon, Mace, and Ginger, four Eggs well beat
with a little 'salt, and eight Óances of Naples Biſkets
grated, or made wet in a Pint of Cream ; mix all toge
ºther, then make it as thick as Batter for Pancakes, with
fine Flour, and fry them in clarified Hog's Lard; the
Pan muſt be almoſt full ; when it boils ſtrike *: off
for a
The Hºuſ-ºper's pºst-Bok, 13t
from a Trencher with a Knife, into little Bits. When
they are fry'd, duſt on them fine Sugar, and ſerve them.
Some pour on them the Juice of Orange. You may
put all Bread, and no Flour. .
EAT ten Eggs, with a little Salt, put to them.

a Pint of the Juice of Spinage, two Spoonfuls of
- º , and eight Ounces of Sugar; then ſtrain
it in a Quart of Cream, grate in eight Ounces of Naples
Biſkets, or white Bread, and a little Nutmeg ; mix all
together, then put two Ounces of freſh Butter into a
Sauce-pan, and put in the Tanſy ; keep it ſtirring on a
gentle Fire till very thick, and put it into a butter'd
Diſh, in which harden it over the Fire, or in a coo!
Oven, or fry it; then turn it out into a Diſh with quár
ter'd Oranges, duſt on fine Sugar, and ſerve it hot, or
pour over it Sack, Sugar, and the Juice of Oranges.
- - - Cherries preſerv’d in jelly. -
TAKE Morello Cherries, and ſtone them; ta

two Pounds of Cherries, you muſt have two
Pounds of fingle-refin'd Sugar beat; mix three Parts of
the Sugar with the Juice of Currans, put it in your Pan
and boil it, and skim it, then put in your Cherries, and
let them boil faſt, now and then ſtrewing in ſome of the
Sugar that was left, till all is in ; skim it well, and,
when it Jellies take it off, which you may know by try
ing ſome in a Spoon; let the great Heat go off, and put
it in your Glaſſes, and when it is cold, paper them.
up. - - -
An Almond Caffard. - - - - ". .
y LAN CH and beat the Almonds in a Mortarº

very fine, and in the beating add thereto a little.
Milk, preſs it through a Sieve, and make it as
a common Cuſtard.
- º - G 6 - A
- - A Tart Demoy. - .
E AT half a Pound of blanch’d Almonds in a Mor
tar, with a quarter of a Pound of Citron, the
Whites of a Capon, four grated Biskets, the Marrow of
two Bones, ſweet Spice and Sugar, a little Sack, Orange
flower Water, and a little Salt; then melt it with a Pint.
of Cream, and ſeven Eggs well beat; bring all theſe In
gredients to a Body over the Fire, then, having a Diſh.
cover'd with puff Paſte, put part of theſe Ingredients at
the Bottom, then put in the Marrow of two Bones, in
Pieces, ſqueeze on it the Juice of a Lemon, lay on it the
Marrow, and the other part of the Ingredients, and cover
it with a cut Lid.
To make Wigs.
A K E a Peck of Flour, a Pound of Sugar, and a
- Handful of Carraway-ſeeds; mix them together,
and put into the Middle of the Flour three Pints of thick
Ale Yeaſt, with a Pound and a half of Butter melted in
a Quart of Milk, and pour it to the Yeaſt, ſtirring it
with your Hand; ſtrew Flour, let it lie in Spunge a little
While, and then make up your Wigs. -
- An Oyſter Loaf.
UT round Holes in the Tops of French Rolls,
C take out all the Crumb, and ſmear them over the
Sides with a tender Forc’d-meat made with fat Oyſters,
part of an Eel, Piſtacio Nuts, Muſhrooms, Spice, and
the Yolks of two hard Eggs; beat theſe well together in
a Mortar with a raw Egg, then fry them criſp in Lard,
and fill them with a Quart of Oyſters, the reſt of the
Eel cut like Lard, Spice, Muſhrooms and Anchovies
toſs'd up in their own Liquor, and half a Pint of White
Wine; thicken it with Eggs, and a Bit of Butter roll'd
in Flour. -
Ginger-bread. . *...*** - -
AKE three Pounds of Flour, rub in half a Pound

of Butter, an Ounce of Ginger beat, an Ounce
and
and a half of Coriander-ſeeds, and an Ounce of Carraway
ſeeds; mix theſe with two Pounds of Honey, and an Egg.
or two, beat it well with a Rolling-pin, then make it in
ſmall Cakes, and bake it in a gentle Oven.
Za make Black Caps.
T^AKE..a Dozen and a half of Pippins cut in two,
T. and lay them with the flat Sides downward; lay
them ſingle, but cloſe to each other; pour the Juice of
Lemons, and two Spoonfuls of Orange-flower Water,
over them; ſhred Lemon-peel very fine, and grate dou
ble-refin'd Sugar over them.
-To make Cuffards.
O a Pint of Cream, you muſt have eight Eggs;
and but two of the Whites; put the Cream into
a Sauce-pan to boil, and you muſt boil in it a
Piece of Nutmeg, ſome Mace, and a little Cinnamon;
let your Cream boil till you think it has the Flavour of
the Spice, then pour it into a Pan, and let it ſtand till it
is cool; you muſt make it pretty ſweet with fine Sugar,
then put in your Eggs, and ſtrain it through a Cloth or
Sieve. -
To make Ginger-bread.
A K E three Pounds and a half of Flour, three
... Pounds of Treacle, an Ounce of Ginger, an Ounce
of Cinnamon, an Ounce of Carraway-ſeeds, and three
quarters of an Ounce of Coriander-ſeeds; mix them
with your Flour, and make it into a Paſte; roll it out,
and cut it into ſmall Cakes with the Top of your Drudg
ing-Box. -
- - To make Cuffards.
“O three Pints of Cream put a little whole Mace,
. . . . Cinnamon, and Nutmeg; make it boil a little,
then take it off, and beat fifteen Eggs very well, leaving
out nine of the Whites; when beat, put to them a Glaſs
of Sack, two. Spoonfuls of Roſe-water, ten Ounces of
white Sugár, and mix them well together; put itČ. the
' ' -- * ream
134 The Houſe-keeper's Pocket-Book:
Cream ſcalding hot, then ſtrain it, and it is fit; harden
the Cuſtard Cruſt in the Oven before you fill them. To
all Milk put fixteen Eggs ; to two Quarts leave out fiye
Whites.
A Spring or Sorrel Tart. -
HRED the Herbs ſmall, then wring out a little of

S the Juice of it, and put into a Quart fourteen Oun
ces of Sugar, and the like Quantity of Currans; mix it,
and fill the Tarts, lid and baſte it; then put in half a
Pint of thick Cream, boiling it firſt, ifit be raw ; then ſtrew
on ſome fine powder'd Sugar, and ſerve it hot.
To make Gingerbread. -
- AKE a Peck of Flour, and a Pound of Sugar,

two Ounces of Ginger; and an Ounce of Nut
megs; mix theſe well together, to a Pound and a half of
Butter in half a Pint of Cream, and three Pounds of
Treacle; pour it in the Flour, then mingle it well to
ther, and roll it out in Cakes, and bake them upon tin.
Sheets, butter'd firſt; when they are brown at the Bottom,
they are enough. -
To make French Bread.

EAT two Eggs with a little Salt, lay to them half
a Pint of Ale Yeaſt, or more, then put to it three
Founds of fine Flour, and put into it as much blood-warm.
Milk as will make it ſoft and Hght; then make it into
Loaves or Rolls, and when bak'd and cold, raſp or grate:
all the outſide off, and then it is fit to ſet at Table.
To make Buns."
AKE, to three Pounds of Flour well dry'd before
| L: the Fire, two Pounds and a half of Butter, a
Pound of Sugar, and ten Ounces of Carraway-comfits;
melt your Butter in warm Water upon the Fire, with fix
*Spoonfuls of Roſe-water, a few more Carraway-feeds, if
you pleaſe, and a Pint of new Barm; knead all theſe to
gether, and ſet your Buns into the Owen, after white
Biead is drawn. - - -
4.
The Houſe-keeper's 'Pocket-Book. i35
A White Pot.
- AKE a Quart of Cream, boil it with ſome large
Mace, and when it is off the Fire ſeaſon it as you.
would do a Cuſtard; take ſeven or eight Yolks of
Eggs, and beat them well together, with a Spoonful or
two of Cream, and when your Cream is almoſt cold,
put the Eggs to it, ſtirring them well together; then take
a Diſh that will hold the Quantity, and more, of Cream,
take a Twopenny Loaf of Manchet, cut off all the Cruſt,
and ſlice it as thin as you can ; then lay a Row of Slices
of Bread at the Bottom of the Diſh, and a few preſerv'd
Damſons, or other dry’d Sweetmeats, upon the Bread,
with ſome good Pieces of Marrow with them; then lay
another Row of Bread upon that, and ſo of Marrow and
Sweetmeats, till you come to the Top; then take a Ladle
and pour in your Cream ſoftly, till the Diſh is full; let .
it be made two or three Hours before you put it into the
Oven, that the Bread may be well ſoak'd, and then,
bake it. -
To make an Orange Tart in Puff, h
P Aa RhalfE offCrown,
the outſide of Seville Oranges as thick as
boil them well in three or four Wa
ters, and let them lie in the Water three or four Days;
then dry them with a Cloth, and beat them very well in
a Mortar; then put in the Juice of ſome Oranges, and as
much Sugar as will make it very ſweet; then boil it till
it is verythick, and when it is cold put it into puff Paſte,
and bake it.
c H. A. P.
1 36 The Houſe-keeper's Tºul-Book
C H A P. XXVI.
D1Rections for Candying, Drying, and Preſerving di

vers Sorts of Fruits, making jellies, Creams, Syl
labubs, &c. - -
Plumbs preſerv'd.
AKE white Holland Plumbs, full grown, but not
quite ripe, put them in Spring Water cold, boil
them over a gentle Fire, and when they will Peel
take off their Skins, put the Plumbs into cold Water
again, and put them over a gentle Fire till they are ſoft,
then to every Pound of Plumbs put a Pound and a half of
good Sugar, with a little Water, and make it into a thick
Syrup; then put your Plumbs in, and when it is cold co
wer them cloſe.
Angelica to Candy.
AKE the great Leaf Stalks of Angelica, cut
them in Lengths, then boil it till it is tender, in
Pump Water, with a very little Butter, keeping it
cloſe cover'd; then take it off the Fire, and peel of the
Strings from it, and dry it in a Cloth, and to ev
Pound of Angelica take a Pound of fine Sugar well fifted ;
put your Angelica in a glazed Pan, and ſtrew the Sugar
over it, and let it ſtand forty-eight Hours; then boil it
till it is clear, drain it, add more Sugar to the Syrup,
boil it to a Height, then put in the Angelica for a few
Minutes, take it out of the Sugar, and lay it on glaſs
Plates, and dry it in an Oven.
To candy Fruit.
OU muſt firſt preſerve your Fruit, then dip them,
Y into warm Water to take off the Syrup, then fift.
on them ſome fine Sugar, till they are white, then ſet.
...them on a Sieve in a very gentle Oven, taking them out,
to turn three Times; iet them not be cold till they are
dry, and they will look very clear,
Red
Red Quince Marmalade.
AKE your Quinces, pare, and core, and quarter
them, and put them in Pump Water for half an
Hour; then take your Quinces out of the Water,
and weigh them, and to a Pound of Quinces allow a
Pound of double-refin'd Sugar; you muſt put your Sugar
in a Pan, with about three Spoonfuls of Water, and let it
melt, then put your Quinces in, and keep them ſtirring
over a gentle Fire till they turn of a browniſh Colour;
then colour it with the Liquor of Sloes, which is made
as follows: Take a Pint of Sloes, put them in a Stew-pan
over the Fire, with a little Water, boil them up, and
take three or four Spoonfuls of that Liquor, and put to
your Quinces, it will make it of a very fine Colour;
when it is of a good red, and tender, take it off, and put
it in Gallipots, and when it is cold paper it; but your
infide Paper muſt be dip'd in Brandy, and that will keep
R it a great While. - -
s To dry Apricocks.
T^ A K E two Pounds of Apricocks, pare and ſtone
them, and put them in cold Water for half an
Hour; then put them in a Skillet of hot Water,
and ſcald them till they are tender; then drain them
from the Water, and put them in a filver Pan; you muſt
have ready two Pounds of double-refin'd Sugar boil'd,
and pour your Sugar over the Apricocks, cover them -
cloſe, and let them ſtand till the next Day; then ſet them
over a gentle Fire, and let them be hot, turning them
often; you muſt do them ſo twice in twenty-four Hours,
till they are candied; then take them out, and put them
in your Stove to dry, and when they are cold put them in
Boxes between Paper.
Note, You muſt gather your Apricocks not too ripe.
., jelly of Apples. . . .
A K E twenty Golden Pippins, pared, cut, and
quartered, put them in a Pint and a half of Spring
Water, and boil them till they are tender; then
put
put them in a Cullender, and let the Liquor run from
them, and to a Pint of Liquor put a Pound of fine Sugar;
then wet your Sugar, and boil it, and grate in a little Be
mon or Orange-peel; then put in your Liquor, and boil
it till it is a Jelly; you may put a little Orange-flower
Water in it, if you will; pour your Jelly into your Glaſ
ſes, and when it is cold paper it, and keep it dry.
To prepare Fruit to candy at any Time.
A K E Orange or Lemon-peels, rub them with
Salt, and cut them in ſmall Pieces; keep them in
Water forty-eight Hours, then put them in freſh
Water, and boil them till they are tender, ſhifting the
Water three Times; have then your Syrup ready made,
a Pound of Sugar to a Pint of Water boil'd together;
then boil your Peels in it till they are clear, and ſet it by
for Uſe, letting it firſt cool.
Apricocks, Peaches, Plumbs, and ſuch like, may be
preſerv'd for future Uſe by boiling them only in the Sy
rup till they are a little tender, and when they are cool
ſet them by in Gallipots, boiling the Syrup a-freſh three
Times, once a Week, and it will keep good for Uſe
twelve Months.
To preſerve ripe Apricocks. -
G ATHER your Apricocks of a fine Colour, ba

not too ripe, then weigh them, and to every
Pound of Apricocks put a Pound of double-refin'd Sugar,
beat and fift it, then pare your Apricocks, but firſt ſtone
them ; as you pare them put them into the Pan you do
them in, with Sugar ſtrew'd over and under them, but
let them not touch one another, but put Sugar between
them; cover them up, and let them lie till the next Day,
then ſtir them gently till the Sugar is melted; then put
them on a quick Fire, and let them boil half an Hour,
ſkimming them exceeding well all the While ; then take
it off, and cover it till it is quite cold; then boil it again,
£kimming it very well, till they are enough ; ſo put them
in Pots or Glaſſes. - -
Te
To preſerve the great White Plumb.
O a Pound of Plumbs put three quarters, of a
Pound of double-refin'd Sugar in Lumps; dip your
Sugar in Water, and boil and ſkim it very well;
fit your Plumbs down the Seam, and put them into the
Syrup with the Slit downward; let them ſtew over the
Fire a quarter of an Hour, ſkim them very well, and take
them off, and when cold turn them, and cover them up,
and turn them in the Syrup two or three Times every
Day, for five or ſix Days together ; then put them in
Pots. -
To preſerve Cherries.
AT H E R your Cherries of a bright red, not too
ripe, weigh them, and to every Pound of Cher
ries put three quarters of a Pound of double-refin'd
Sugar beat very fine; ſtone your Cherries, and ſtrew ſome
Sugar over them as you ſtone them, to keep their Colour;
take the reſt of your Sugar, and near half a Pint of Wa
ter, and boil and ſkim it; then put in three Spoonfuls of
the Juice of Currans that was infuſed in Water, give it
another boil and ſkim, then put in your Cherries, boil
them till they are tender, then pour them into a China
Baſon, cover them with Paper, and ſet them by twenty
four Hours; then put them into your preſerving Pan, and
boil them till they look clear, put them in your Glaſſes
clean from the Syrup, and put the Syrup on them,
ſtrain'd through a Piece of Muſlin.
- To candy Orange Flowers. -
- A K E Orange Flowers ſtiff and freſh gathered,

boil them in a preſerving Pan in a great Quantity
of Spring Water, when they are tender take them
up, drain them through a Sieve, and dry them very well
between Napkins; take the Weight in double-refin'd Su
gar, and to a Pound of Sugar, half a Pint of Water;
boil it till it will ſtand in a thick Drop, and when it is
almoſt cold put it to your Flowers in a China Baſon;
flak; them well together, and ſet them in a Stove, or #
- the
the Sun, and when they begin to candy, take them out,
and lay them on Glaſſes to dry; fift Sugar over them,
and turn them every Day till they are criſp. -
To make White Marmalade.

NOD D L E the Quinces, and ſcrape them off from
the Cores, or ſlice them thin; take their Weight in
Sugar, then take two or three Quinces, and pare them,
and grate them, and ſqueeze the Juice from them, and
put it into the Pan with the Sugar; when your Sugar is
melted, boil it up haſtily, and when it will jelly, put it
into the Glaſſes; ſteep your Kernels in Water, and put
the Water to the Sugar and Juice.
To dry Cherries.
A K E three Pounds of Cherries, and ſtone them;
take a Pound of Sugar, and clarify it ; then put
the Cherries into the Syrup, and let them boil; then ſet
them by a Day, and boil them again the next Day;
then ſet them by three Days, and boil them again;
when they are cold flat them with your Finger, and lay
them on Sieves to dry in the Oven.
- Apricock Chips.
AKE three quarters of a Pound of Sugar, boil it
Candy Height, then let it cool a little, and take
Apricocks pard, and ſlic'd pretty thick; put them in,
and let them ſtand a quarter of an Hour ; then ſet them
over the Fire, and let them ſcald till they are clear, ta
king them and ſhaking them often gently; let it not boil;
then take them out of the Syrup, and ſtrew a little Sugar
on a Pye-plate, and lay them on, ſtrewing Sugar upon
them; ſo ſet them in a flow Oven to dry.
To make Macaroons.
Tº: the beſt new Almonds, blanch them in
warm Water, beat them very well in a Mortar,
with a Spoonful of ſweet Cream and the White of an
Egg, a httle Ale Yeaſt, and a little Roſe-water; then
mould them up with ſerged Sugar, make them. ..rabs, {
Crabs, and cut them about like Manchet ; then bake
them on a Pye-plate in a quick Oven; when they riſe
high take them out, and when cold box them up. -
To preſerve Damſons.
UT your Damſons in a Pot, to two Quarts put a
P Pound of fine Sugar, and bake them in a ſlow Oven
two Hours; then ſet them in a cool Place a Week, and
pour over them as much rendred Beef Suet as will be an
Inch thick; it muſt be put on hot every Time you take
any out, and they will keep all the Year.
|
To make Drop Biskets.
A K E a Pound of fine Loaf Sugar, beat it and
I ſerge it; then take ten Eggs, out of which take
* - three Yolks, beat the Eggs very well, then put in your
Sugar, and beat them all together for an Hour; then put
in a Pound of fine Flour dried and ſerged, and when cold
put it in ; then beat all together a quarter of an Hour,
with a little Roſe-water; then drop them upon Paper, and
bake them.
To make Marmalade.
^ O two Pounds of Quinces, put three quarters of
a Pound of Sugar, and a Pint of Spring Water;
then put them over the Fire, and boil them till
they are tender ; then take them up, and bruiſe them;
then put them into the Liquor, let it boil three quarters
4.
of an Hour, and then put it into your Pots.

To make white Marmalade.
UT the ſame Quantity of Water and Sugar as be
fore mention'd, only let your Quinces boil tender
| before you put in your Sugar, and when you bruiſe them
put in your Sugar, and let it boil till it is enough.
. To prepare Quinces to bake.
A R E and quarter your Quinces, take out the Cores
P as you do when you boil them, and to a Pound of
Quinces take a Pint of Water, and three quarters of a
Pound
142 The Houſe-keeper's Pocket-Book
Pound of Sugar; but if it will not cover them, you may
add ſome more; then ſend them to be bak'd, . They muſt
not be in an Oven too hot. Put the Parings on the .
Top.
To preſerve Damſºns, or Black Plumbs.
*AKE the Weight of them in Sugar, and enough
Water to cover them ; ſo boil them a little, being
cloſe cover'd, turning them, that they may not ſpot.
Suffer them to boil no faſter than the Syrup under them.
When they are boil'd tender, take them up, and boil the
Syrup till it is thick; then put your Plumbs and that to
gether into your Glaſſes; you muſt ſplit your Damſons as
you do it.
To make jam of Rasberries.
O a Quart of Rasberries and a Pint of Curran
juice, you muſt have a Pound and a half of Sugar;
bruiſe your Rasberries well in a Pan, put it over a
Charcoal Fire, and let it boil enough; then put it into
your Pots.
To make jam of Cherries.
OU muſt firſt of all ſtalk and ſtone your Cherries,
then bruiſe them in a Pan with Currans, and add
Sugar according to your Quantity, and boil it till you
think it is enough ; then put it into your Pots, and put
Paper over them, as before.
To preſerve Red or White Currans.
OU muſt cut off the black Bud, and take out the
Stones; then put on them double-refin'd Sugar beat
to Powder, take fix Golden Pippins boil'd in half a Pint
of Water over a gentle Fire, till all the Goodneſs is boil'd
out; then ſtrain the Water through a Cloth, and put Su
gar to it, and boil it to a good Jelly; then put the Cur
rans to it, and let them boil till they are tender; when al
º: cold put them in Glaſſes, and paper them up in two
ays, -
Tø
|h The Houſe-keeper's Pocket-Book. 143
To make Anniſeed Bisket.’
T. every twelve Pounds of Dough put twenty
Ounces of Butter, a Pound of Sugar, two Oun
Jº ces of Anniſeeds, with a little Roſe-water; and
what Spice you think fit, and bake it in a moderate
Oven.
* To keep Gooſeberries. -
ATHER them when dry, full grown, and not."

Tº ripe; pick them one by one, put them into glaſs
Bottles that are very clean and dry, and cork them cloſe
with new Corks; then put a Kettle of Water on the
Fire, and put in the Bottles, with Care; wet not the
Corks, but let the Water come up to the Necks; make
a gentle Fire till they are a little codled and turn'd white,
take them up till cold, then pitch the Corks all over, or
wax them cloſe and thick; then ſet them in a cold dry
Cellar.
w: B. You may keep Damſons or Bullace the ſame
ay.
Another Way to keep Damſons or Bullace.

A K E a Syrup of Water and Sugar, to a Quart
of Water put a Pound of Sugar, gather them a
little before they are ripe, and put them into the cold
Syrup; then ſet them on a ſoft Fire, and keep them ſtir
ring gently round, till they are a little codled, but not
broken; put all into a Pot that hath a little Mouth, and
when cold pour on more, till it is an Inch thick on the
Top; then ſet it by.
. To make Biskets.
T A K E a Pound of white Sugar, as much fine
* - Flour, the Yolks of three Eggs, with one White,
and a quarter of a Pint of Roſe-water; beat it well to
gether for the Space of two Hours, drop it on Paper but
ter'd very thin, and put them in an Oven that hath ſtood
a good While with the Lid up ; after the heating, put in
a little Carraway and Coriander-ſeeds. -
‘I,
#44 - The Houſe-keeper's pocket-Book.
To dry Apricocks. . . .
- HEN Apricocks are ripe, take the faireſt and 4
paleſt, lay them in half their Weight of dry Su
gar, and let them ſtand till the Sugar is diſſolv'd; then
ſet them on the Fire, and gently boil them till they look
clear, and the Syrup thick; then take them off, and let
them ſtand in your Pan three Days, turning them once a
Day over the Fire, Be ſure keep them well ſkimm'd,
wet them with Sugar, and keep them in a Stove. . .
- Hart's-horn jelly. -
A K E half a Pound of Hart's-horn Shavings, boil

them in a Gallon of Water till the Water is .
boil'd away above one third part, then ſtrain it off, and
let it ſtand till it is cold, and melt it again with a little
Bit of Lemon-peel, and a Piece of the Root of Barberry
to yellow it; skim it well, and add half a Pint of Rhe
niſh or white Mountain Wine, the Juice of a large Lemon
and half, with half a Pound of fine Sugar; you may then
taſte, and add more if it is not ſweet to your Palate; then .
take the Whites of ſix Eggs beat to a Froth, ſtir theſe to
gether, and let it boil a little; then take it off, and add as
much more Lemon-juice as will ſharpen it to your Mind;
then pour this into your Jelly Bag, firſt putting in the
Whites of Eggs, and it will run off the clearer: If it
does not come clear the firſt Time, pour it into the Bag
again, and it will then come clear into your Glaſſes; let
your Bag hang near a Fire to keep your Jelly warm, till
it is all run off. You may know when the Liquor will
jelly, if when it is on the Fire you take out a little in a
Spoon, and let it cool. - - -
To make Hart's-horn jelly another Way. . -
A K E a Pound of Hart's-horn, two Ounces of

- Ivory Shavings, and ſix Quarts of Spring Water;
boil it five or ſix Hours, to three Quarts; then put to it a
- Pint of the Juice of Lemons, ſeven Whites of Eggs well
beat, three quarters of a Pound of double-refin'd Sugar,
and a little Bit of Allom. -
- To
The Houſe-keeper's ‘Pocket-Book. 145
Tº make Hart's-horn jelly another Way.
UT half a Pound of Hart's-horn into an earthen
Pan, with two Quarts of Spring Water, cover it
cloſe, ſet it on the Fire all Night, then ſtrain it into a
Pipkin that is clean, with a Pint of Rheniſh Wine, and
half a Pound of Sugar, the Juice of three or four Le
mons, three or four Blades of Mace, and the Whites of
three or four Eggs ; let it ſimmer over the Fire, and
turn up the firſt Turning, until it be clear in the ſim
mering; take care that it curdle not. -
Calve's Feet jelly.

O I L a Pair of Calve's Feet in Water, with the
Meat cut off the Bones, ſeaſon it as the Hart's-horn
Jellies, and when cold take the Feet from the Top, and
the Droſs from the Bottom, and keep it for Uſe,
A Ribbon jelly,
S made with the colour'd Jellies hereafter mentioned;
firſt run one of theſe Colours in a Glaſs, when it is,
cold run another as cold as you can, and then another;
thus you may do all the reſt. -
To Run Colours.
AVE in your ſeveral ſmall Pipkins ſtrong Jellies,
ready ſeaſoned ; have alſo ſeveral Muſlin Rags
tied up cloſe, one with bruiſed Cochineal, another with
Saffron, and another with Spinage-juice; put your Rags
into the ſeveral Pipkins, and as you would have the Co
lour riſe, fine them with the Whites of Eggs, and run
them through ſeveral Rags. -
A Bla Manger.
O U R half a Pound of Hart's-horn into an earthen
Pipkin, with two Quarts of Spring Water, then run
the Jelly through a Napkin, pour to it half a Pound of
jordan Almonds well beat, and mix with it Orange
flower Water, a Pint of Milk or Cream, the Juice of
two or three Lemons, and double-refin'd Sugar; let it
- H ſºmer
-

fimmer over the Fire, and take Care left it burn; drain
it through a Sieve two or three Times, put it in a Glaſs,
and colour it as you pleaſe. -
To jelly F/. \
LEAN SE living Tench, draw and boil them
2 in as much Water as will cover them, with a lit
tle Vinegar and Salt, five or fix Bay-leaves, large Mace,
whole Cloves, and a Faggot of ſweet Herbs; when
boiled, take out three or four you intend to jelly, leave
the reſt in, and put to them a little Iſing-glaſs ſteep'd in
fair Water, and boil it more; when it is Jelly, beat the
Whites of four Eggs, and mind that it curdles not; ſet
it on the Fire again till it riſeth with a thick Skum, then
ſtrain it through a Napkin, and tye it up again till it is
clear, and lay the Fiſh you intend to jelly in a Diſh, and
run the Jelly on them.
The ſame Way may be done Craw-fiſh, Prawns, or
Carps. -
t Lemon jelly.
- A. K E five large Lemons and ſqueeze out the
Juice, and beat the Whites of ſix Eggs very
- well; put to it twenty Spoonfuls of Spring
Water, and ten Ounces of double-refin'd Sugar beat and
fifted; mix all together, and ſtrain it through a jelly
Bag, and ſet it over a gentle Fire, with a Bit of Lemon
peel in it; ſtir it all the While, and skim it very clean ;
when it is as hot as you can bear your Finger in it, take
it off, and take out the Peel, and pour your Jelly into
Glaſſes.
Calve's Fºet jelly.

A K E a Pound of Jelly high boil'd, half a Pint
of Rheniſh or White Wine, half a Pint of Water,
and fix Ounces of fine Loaf Sugar ; ſet it on the
Fire with the yellow Rind of a Lemon, let it boil a little,
then cool it ; beat four Eggs, and the Juice of two Le
mons, and put to it; boil it a little, and then run it
through a Bag. -
Syrup
Syrup of Lemons.
O a Pint of Lemon-juice put a Pound and a half of
double-refin'd Sugar, boil it to a Syrup, and keep
it in Bottles for Uſe.
- Hart's-horn jelly. -
A K E half a Pound of Hart's-horn, an Ounce of

* . , Ifing-glaſs, and put it in three Quarts of Spring
Water; boil it till it comes to three Pints, then ſtrain it
off, and add to it the Juice of four Lemons, half a Pint
of ſmall White Wine, the Whites of four Eggs, and the
Peel of a Lemon cut thin ; ſweeten it to your Taſte with
double-refin'd Sugar, ſet it on the Fire, and ſtir it all the
While; it muſt boil half an Hour; then run it through
your Bag into Glaſſes.
jelly of Currams.
Gº Cuyºs you can, ſqueeze the Juice
the fineſt
from them, to a Pint of Juice you muſt have a
Pound of Sugar ; then put the Syrup juice and Sugar into
your Preſerving Pan, and let it boil till it will be a Jelly;
then put it into your Glaſſes, and when it is cool get ſome
Writing Paper, and put it cloſe down to your Jelly,
and tye other Paper over ; ſo you muſt order your Raſ
berries. -
Ribbon jelly. -
UT into fix Quarts of Water a Pound of Hart's

horn, half a Pound of Ivory Shavings, and a quar
ter of a Pound of Iſing-glaſs; then put in a quarter of an
Ounce of Cloves, and Mace whole, and tied in a Cloth ;
let it boil gently till it comes to three Quarts; then put
in a Pint of Sherry, let it boil till it will jelly, but not
too hard ; then clarify it with the Whites of Eggs, ſtrain
it off, and ſweeten it to your Taſte; then run it through
a Flannel Bag into your Glaſſes. If it be not clear the
firſt Time, run it over again two or three Times. You
may make ſome red with Cochineal, yellow with Saffron,
H 2 white
white with Milk, green with Juice of Spinage, and blue
with Syrup of Violets. -
To make Ribbon Jelly, you may run one Colour afte

another as faſt as they harden, that is proper to garniſh
other Jelly.
Hart's-horn jelly with a Chicken.
CAL D the Chicken, and cut it in the Middle;
lay it in Water till Night, then put it into a Pipkin
or filver Skillet with four Quarts of clean Spring Water,
four Ounces of Hart's-horn tied in Tiffany, and a little
Salt ; boil it very ſoftly, and keep skimming it till it is
reduc’d to three Pints; then put in a little Mace and
Cinnamon, and let it boil till it comes juſt to the Quan
tity of three Pints all together ; then pour it into a nar
row-mouth'd Pot, skim off the Top, and ſet it on the
Fire again, with five or ſix Ounces of fine Sugar, the
Whites of three Eggs, the Juice of three Lemons, and
three Spoonfuls of Roſe-water; put in the Juice and
Roſe-water a little before it is taken from the Fire:
When the Eggs are hard, paſs it through a Jelly Bag,
pouring it three or four Times before a Fire.
Hart's-horn jelly.
Tº a Gallon of Spring Water, and when it
boils put in half a Pound of Hart's-horn; boil it
leiſurely till almoſt the third Part be waſted away; then
if upon Trial it will jelly, ſtrain it, and let it ſtand till
the next Day, when put it into a Skillet with half a
Pound of Sugar, two Nutmegs ſlic'd, and a pretty deal
of Mace; let it boil till it taſtes well of the Spices, then
clarify it with two Whites of Eggs, let it juſt boil up,
and put in the Juice of two Lemons and two Oranges;
ſtir it well together, then pour it through a Jelly Bag in
to Pots or Glaſſes; put into the Glaſſes ſome Bits of Le
mon-peel, and put the whole Peel of a Lemon into yout
Jelly Bag, with a Sprig of Roſemary.
Lemon
The Houſ-ºper, ºpocket-Book. 149
- . Lemon jelly.
AKE three large Lemons, or four ſmall ones,
cut them in half, and take out all the Meat, and
put it into a filver Pot; put as much Water as the Skin
of your Lemons will hold into them, and let them ſtand
three quarters of an Hour; then take the Whites of four
Fggs, beat them very well, and let them ſtand till the
Froth is fallen; ſtrain your Lemons upon a Pound of
double-refin'd Sugar broke into Lumps, let it ſtand till it
is quite melted, then put in your Eggs well skimm'd,
being firſt ſtrain'd through a thin Cotton Cloth; ſet all
upon a quick Fire, with a Piece of Lemon-peel, ſtir it
till it will jelly, and take out your Peel before you put it
in the Diſh. You muſt ſee that your Lemons be free
from Spots, or elſe your Jelly will not be white.
To make Leach. -
'A K E to a Quart of Cream three Ounces of Ifing

glaſs, boil them together with two or three Blades
of Mace, and a Stick or two of Cinnamon, till it will
be ſtiff Jelly when it is cold; then ſeaſon it with Sugar
and Roſe-water to your Taſte; then ſtrain it into a Diſh,
and when it is cold eat it. Or half a Pound of Al
monds blanch'd, beat fine, and ſtrain’d with a Pint of
Strokings; then with the Weight of three or four Shil
lings, in Iſing-glaſs, Mace, and Cinnamon whole, boil
it till it is thick enough, then ſtrain it, being firſt ſeaſon’d
with Sugar, Roſe-water, Musk and Amber.
To make jelly pale and clear.
"A K E a Pair of Calve's Feet, and a Leg of
Veal, it muſt be a large one, and only the
Knuckle us’d ; break the Bones, and take out
the Marrow, and pick all the Fat and black Strings out
of the Feet ; ſoak the Fleſh in warm Water, and ſhift it
out into cold, changing it often ; lay it in Water in the
Afternoon, and begin to make your.jelly next Morning,
with two Pots of Spring Water, and one of White Wine;
boil this a-pace, and skim it very clean when it jellies;
H 3 ſtrain
ſtrain it into a Pot, and when it has ſtood a ſhort Time,
the Fat will riſe that is in it, which take clean off; then
put your Jelly into a Baſon, with the Whites of eight
Eggs, Shells and all, beat extremely well, ſome Sugar,
Cinnamon, Ginger, and a little Mace; let your Spices
be very gcod; Roſe-water, and the Juice of Lemon, to
your Taſte; there ſhould be a little Salt in the firſt Boil
ing: When it is clear, put in Musk and Amber, if you
will, and paſs it through your Jelly Bag before the Fire
twice or thrice, as you ſee Cauſe. r
Half a Pound of Sugar, an Ounce of Cinnamon, and

half an Ounce of Ginger, to a Quart of Jelly. Let it
ſtand on the Fire two or three Hours after the Eggs and
Spice are in. Take Heed of jogging it, that the Skum
be not broken.
When you have a Mind, put the Juice of Almonds
to ſome of this, and it will make it appear white Jelly,
of a very fine Taſte.
Hart's-born jelly. -
AKE, a Pound of Hart's-horn ſhav’d, and ſeven

Quarts of Water; boil it to a ſtiff Jelly, which
v. III reduce it to the Quantity of two Quarts, or three
Pints; take a Quart of White or Rheniſh Wine and the
Jelly, put it over the Fire with a Pound and a half of
iloſſ Sºgar, boil it a little, and skim it; then put in
Cinnamón, Nutmeg and Mace, half an Ounce of all, or
as you like; then beat ſixteen Whites of Eggs to a high
Fröth, when it boils faſt put the Whites in, and keep it
boiling, ſtirring it till they are harden'd ; then put in the
juice of ten Lemons, and after that boil it only two or
three Walms, and ſo paſs it through a thick Cotton Jelly
Bag twice; the ſecond Running will be well, but you
muſt not let it run too faſt.
Another, more ſimple. . .

UT into a Skillet four Quarts of Spring Water, ſet
T it on the Fire, and put into it half a Pound of
Hart's-horn; cover the Skillet, but not cloſe, and have
a Care that at the firſt riſing it boil not over; le: it boil
very
-
º

very faſt, try it ſometimes on a Plate, and when you find
it a ſtiff Jelly take it off the Fire, and let it ſtand and
ſettle; then pour it into a Baſon, and ſhift it into ſe
veral Things till it is clear; then ſet it on the Fire again
with a Piece of Cinnamon, the Juice of three Lemons,
and a Pound of double-refin’d Sugar; let it be ſtirred well
together till it is hot, then ſtrain it through a Tiffany into
a Gallipot. It will not keep above eight Days. Set it
in a cloſe Place.
Hart's-Horn jelly another Way.

O a quarter of a Pound of Hart's-horn take a
Bottle of pure Spring Water, put it into a Pip
*- : kin and boil it with a clear Fire, uncover'd, till
the better Half is boil'd away; then clear it from your
Horn, and put to your Horn three Pints of Water; boil
that till two Parts or more is boil'd away; then pour it
from the Horn, and let it ſtand and ſettle; then clear it
from the Bottom, and let them both ſtand till they are
jellied, in ſeveral Baſons; and if both Boilings be of the
Stiffneſs you like, you may put them together.
To ſeaſon it, you muſt ſet it on the Fire, and put to
it as much double-refin'd Sugar as will make it very
ſweet, and a little Amber ſcrap’d, put into a fine Lawn
Bag, with a little Sugar, and hung in the Jelly; let
your Fire be quick, that the Jelly may be thorough hot,
then put it, the Juice of three or four Lemons, or more,
as you like, and take it off the Fire immediately, for if it
ſtands upon the Fire after the Lemons are in, it will be
bitter, and ſo paſs it through your Jelly B. g twice.
In caſe of Weakneſs or Sickneſs, there may be boiſ'd
Coral, red or white, being firſt beat to Powder, and
twenty or thirty Pieces of Gold with the Hart's-horn,
and after it is ſtrain’d macerate ten or twelve Leaves of
Gold in your Jelly before it is cold, and, if you like it,
there may be put a Drop of two of Cinnamon-water in
to the Jelly, and £orage and Bugloſs-water, of each ſix
Spoonfuls, when it is near beil'd enough, but the Cin
namon-water muſt not be put in till it is off the Fire.
H 4 Clear
Clear Pippin jelly.
AKE twelve or fourteen of the beſt ſort of Pip
pins, pare them, and fling them into cold Wa
ter; then put them into a Skillet with a Quart
of running Water, ſet them on the Fire, and let them
boil as faſt as can be, till the Liquor is half boil'd away;
then take them off, and ſtrain the Juice through a Piece .
cf ſtrong Holland; then take a Pint of that Juice, put
it in a ſilver Skillet, and put to it a Pound of double
refin'd Sugar; ſet it then on the Fire, having one to
blow it, that it may boil very faſt, and your ſelf taking
off the Skum as it riſes ; when it has boil'd thus faſt ra
ther more than a quarter of an Hour, put in four Spocn
fuls of the Juice of Lemons, keeping it ſtill boiling and
skimming ; try it ſometimes in a Plate, and when you
find that it well jelly, take it off, and put it up in
Glaſſes. -
y | jelly of Pippins with Slices.

* ATK E a Pint and a half of Water, and a Pound
of Sugar; ſet them on the Fire to boil a quar
ter of an Hour, then skim it very clean, and
take it off the Fire; then take three fair Pippins or Pear
mains, which may weigh half a Pound before they are
par'd or cor’d ; pare and core them, cut them in thin
Slices, and, the Water and Sugar being but Blood-warm,
put them in, ſet them together on the Fire, and make
them boil as faſt as you can ; then take half a Pint of
Pippin-water made ſeething hot, and put it to the reſt :
alſo the Juice of a Lemon and Orange made warm, and
put in ; make it boil as faſt as poſſibly you can, then try
it in a Spoon, and when it will jelly glaſs it.
jelly of Currams.
AKE ripe Currans, ſtrip them from the Stalks,
and put them in a Pot which hath a cloſe Cover ;
fet them in a Kettle of Water ready boiling (be
ſure the Steam of the Water get not into the Pot), and
as there is Juice in theſe Currans you muſt pour it ; º
théri
then take the Weight in double-refin'd Sugar, put to it
as much Water as will wet it, and boil it to a Candy ;
you may know when it is enough, by dropping a little
on a Plate (which will come off in a hard candied Cake) ;
then to every Pound of Sugar put a Pint of Juice, and
boil it as faſt as you can, but keep it ſtirring and
skimming as long as it is upon the Fire; then drop a lit
tle upon a Plate, and if it will come off in a clear Jelly
it is enough. So take it off, and ſtrain it through a Piece
of Tiffany into Pots or Glaſſes. -
Thus you may make Jelly of Apricocks, Plumbs,

Quinces, Rasberries, green Gooſeberries, and Grapes. -
7ell, of Cherries.
A K E an Ale Quart of running Water, a Pound
L of green Pippins, and a Pound of Cherries, well
colour'd, and free from Spots; pull off the Stalks, and
break them between your Fingers into the Liquor, with
three Ounces of fine Sugar, and boil them till they come
to a Pint of Liquor; then ſtrain it out into a Gallipot,
and when it is cold ſet it on the Fire, and put to it ſix
Ounces of double-refin'd Sugar; then put in a Pound of
fair choſen Cherries, keeping the Pan boiling ſo that you
- cannot ſee one Cherry; it muſt boil when you put in the
Cherries, and all the While it is boiling you muſt now
and then ſhake the Pan; when it has boil’d ſome Time,
put in as much Sugar as will make your nine Ounces a
good Pound; never take it off, but whilſt it is boiling.
put this laſt Sugar in, and when it is boil'd to a Jelly take
it off, and put it up in Glaſſes.
jelly of Lemons.
A K E the beſt Lemons without Seeds, peel off the
Rinds, and put the Meat in Quarters, having a
Care of breaking the Skins; then take their Weight in
double-refin'd Sugar, put your Sugar into a filver Baſon,
and put it upon the Fire with as much Water as will
wet it, and ſtir it till it comes to a clear Syrup; in the
mean Time you muſt have your Lemon Quarters in ano
ther filver Diſh upon the Fire, with as much Water as
- H 5. will.
will keep them wet, and let them boil till they are ten
der; then put them into the Baſon of Syrup, and ſet
them on a ſoft Fire to heat, but not boil; as ſoon as ever
they begin to fimmer the leaſt that can be, take them off,
and ſhake them, and let them not be on the Fire again
till they are pretty cold (for if they boil they are ſpoil'd);
and ſo continue ſetting them on and off till the Syrup
will jelly; and then either put up the Jelly by it ſelf in
Glaſſes, and put the Quarters on a glaſs Sheet to dry, ºr
on a Sieve in the Sun, or glaſs the Quarters and Jelly
all together, for they will do well both Ways.
To make jelly of Quinces very white.
A R E your worſer Quinces, and cut them to Pieces,
Cores and all ; boil them in fair Water till they are
ſoft, then ſcald the Quinces you mean to ſlice for
preſerving, and make your Syrup thus; Three Pounds
of Sugar to three Quarts of Water, clarify the Sugar, and
when it is clear put in three Pints of the Jelly, let it boil
a little, then put in four Pounds of ſlic'd Quinces, at firſt
let them boil but ſoftly, but when the Syrup has pierc'd
them, let them boil as faſt as can be ; if the Quinces are
enough before the Syrup, take them up, and let the Sy
rup boil till it will jelly; then put it up quickly in Glaſ
ſes; for if the Jelly be broke, it will grow thin. You
may either put Slices and Jelly together, or ſeparately.
Your Sugar muſt be double refin'd. This will not keep
above half a Year, and muſt be in a Room where there
is a Fire.
Hart's-horn jelly.
AK E a Gallon of Spring Water, and when it
boils put in half a Pound of ſhav'd Hart's-horn,
boiſ it till almoſt the third Part be waſted, then take up
ſome in a Spoon, ſet it upon cold Water, and if it will.
jelly, then take it off, pour it through your Jelly Bag,
and let it ſtand till next Day; then put it into a Skillet
with half a Pound of Sugar, two Nutmegs ſlic'd, and a
pretty deal of Mace; then clarify it with the Whites of
two Eggs, let it boil juſt up, then put in the Juice of
- - two
The Houſe-keeper's Pocket-Book. I 55
two Lemons and two Oranges; put in the Glaſſes ſome
Chips of Lemon-peel, and put the whole Peel of a Le
mon into your Jelly Bag, with a Sprig of Roſemary.
- jelly of White Currans. -
p: AKE your Currans when they are juſt ripe, ſtrip

T them from the Stalks into a filver Skillet, and co
ver them with Spring Water (that is, half a Pint of Wa
ter to a Pint of Currans); ſet them upon a gentle Fire
of Charcoal, and let them ſtew till the Currans are diſ
ſolv’d; then Jet the clear Juice run from them through.
a Jelly Bag, and to every Pound of that take a Pound of
double-refin'd Sugar, wet it with fair Water, and boil it
to a high Candy; then put in your Curran-juice, and let
it have one boil; then put in Juice of Lemon to your
Taſte, and let it have a Heat, but boil no more after the
Lemon is in ; then glaſs it.
jelly of Apricocks.
A R E your Apricocks, and ſet them to ſtew in a
filver Skillet, with a very little Water; then have
at the ſame Time a Flagon full of white Pear
Plumbs, ſtewing in a Kettle of Water, and order it ſo
that they may be both enough together ; when the
Apricocks are diſſolv’d, pour the Juice through a Tiffany
into a Meaſure-glaſs, and the Juice of your Pear Plumbs
into another, but take only one Part of Pear Plumbs to
two Parts of Apricocks; then take the Weight of theſe,
ſo mix’d in double-refin'd Sugar, wet it in fair Water,
and boil it to a Candy; then by Degrees put in the mix’d
Jelly, give it one Boil, then let it be kept ſtirring till it
#. thick enough, glaſs it, and keep it in a warm.
Place. -
Whipt Syllabub. - -
OU muſt have a Quart of Cream, and a Pint of

Sack, with the Juice of two Lemons; ſweeten it
to your Palate, put it into a broad earthen Pan, and
with a Whisk whip it, and lay it in your Syllabub
Glaſſes, but firſt you muſt
-
*: ſome Clarret, or Sack,
Q& .
-
or White Wine, and ſtrain it, and put ſeven Spoonfuls
of the Wine into your Glaſſes, and then gently lay in
#: Froth. Don't make them long before you uſe
them.
Rasberry Fool.
7 OU muſt have a Pint of Rasberries, ſqueeze them,
and ſtrain the Juice with Orange-flower Water,
put to it five Ounces of fine Sugar, then put a Pint of
Sream over the Fire, let it boil up, then put in the
Juice, give it one Stir round, then put it into your Ba
º
ille Itz
it a little in the Baſon, and when it is cold
Sweetmeat Cream.
T AKE
Peaches
ſome good Cream, and ſlice ſome preſerv'd
into it, or Apricocks, or Plumbs; ſweeten
the Cream with fine Sugar, or with the Syrup the Fruit
was preſerv’d in; mix theſe well together, and ſerve it
cold in China Baſons.
Clouted Cream.
A K E eight Eggs, with the Whites of ſix of
them, take a Quart of Milk, and boil it; you
muſt beat your Eggs well, and let your Milk cool a lit
tle; then mix your Milk and Eggs well together, then
ſet it over a gentle Fire, and ſtir them all the While,
and when you perceive it to be thick enough, take it off
the Fire, and ſweeten it to your Mind, adding ſome
Roſe-water, or Orange-flower Water; put this in a deep
China Diſh, and lay in the Middle a Pyramid of wild
Curds; or you may ſtir in ſome Rasberry Jam, or other
Fruits.
Rasberry Cream.
A K E a Quart of good Cream, and put to it ſome
Jam of Rasberries, or ſome Syrup of Rasberries;
the Syrup will mix eaſieſt with the Cream, but I think
the Jam of Rasberries the beſt; you may ſerve this with
a De
a Deſert, but if you uſe the Jam you muſt beat it well
with the Cream.
Cream of Quinces.
OU muſt ſcald the Quinces till they are ſoft, pare
them, and maſh the clear Part, and pulpit through
a Sieve; to a Pound of Quinces put a Pound of fine Su
gar beat and fifted; you muſt put three or four Whites of
Eggs to every Pound of Quinces, and beat them well to
gether, then put it in Diſhes.
A whipt Syllabub.
- U T a Pint of Cream into a hot Pan with a little
Orange-flower Water, two Ounces of white Sugar,
or more, the Juice of a Lemon, and the Whites of
three Eggs; beat theſe together, then having in your
Glaſſes Rheniſh Wine and Sugar, lay on the Froth with
) a Spoon, heaped up as light as you can.
Chocolate Cream.
A K E a Pint of Cream with a Spoonful of ſcra
ped Chocolate; boil it well together, mix with
it the Yolks of two Eggs, and thicken it on the
Fire; pour it into a Chocolate Pot, holding it pretty
high from the Fire.
Snow Cream. -
A K E a Pint of Cream, with the Whites of

four Eggs, fine Sugar, and a little Honey-wa
ter; whip it up in a broad earthen Pan, and take
off the Froth as it riſes, -
Orange Butter.
A K E the Whites of five Eggs boiled hard, put to
it a Pound of Butter, a little fine Sugar, with a
Spoonful of Orange-flower Water, and work it
through a Sieve. Almond and Potato Butter is made the
ſame Way, but let them be pounded and blanched.
Hemoſ.
Lemon Cream.
A K E the Juice of four large Lemons, and half a
Pint of Water, and a Pound of double-refin'd Su
gar beat fine, and the Whites of ſeven Eggs, and
the Yolk of one and a half beat well; ſtrain and ſet it
over a gentle Fire, skim and ſtir it all the While, and
when it is very hot, but not boiling, pour it into your
Glaſſes, or China Cups. -
Another. -
A K E a Pint of Spring Water, then pare off the

Rinds of eight Lemons, and put therein; let it.
ſtand all Night, then ſet it on the Fire, with a
Pound of double-refin'd Sugar, till it is melted; then put
into it the Juice of your eight Lemons, and the Whites
of eight Eggs very well beat; ſet it on the Fire till it
fimmers, but it muſt not boil; then ſtrain it through a
Sieve with a Spoonful of Orange-flower Water, and put
it on the Fire again; keep it ſtirring till it is as thick as
Cream. -
r Another.
A K E fix Lemons, if large four will do; put the

Parings of two into a Pint of Spring Water, and
let them lie an Hour; then ſqueeze in the Juice
of your Lemons, and put in a Spoonful of Orange-flower
Water; then beat the Whites of ſix Eggs, and put to it;
then ſweeten it with double-refin'd Sugar to your Taſte,
and when the Sugar is melted ſtrain it through a Flannel.
*
Bag; then ſet it over the Fire, ſtew it till it be as thick
as Cream, but not to boil; then pour it into a Baſon,
and ſtir it till it be almoſt cold; then put it into your.
Glaſſes.
-- Gooſeberry Fool.
- A K E your Gooſeberries, and ſcald them very
tender; then ſtrain them off, bruiſe them very
fine, and put them through a Sieve ; let them be cold :
If a Pint of Gooſeberries, you may add a Pint of Cream,
Beat.
T. Houſe-keeper's Tocket-Book. : 59
Beat the Yolks of four Eggs, ſet it all over the Fire, and -
ſweeten it to your Taſte. Be ſure to keep it ſtirring till
you think it will be thick enough, then put it into your
Diſh or Baſon.
Snow of the Whites of Eggs.

R EAK the Whites of new-laid Eggs into a large -
Baſon, then bind a few Sprigs of a Whisk toge

ther, and with it beat them up highly till it is as white.
as Snow, and ſo thick that it will not drop from your
Whisk; then it is fit for Uſe.
Bauer-Mil. Curds.
AKE three Pints of Butter-Milk, and put it into
- a broad Baſon; then take a Pint and a half of
new Milk, boil it in a Skillet, and put about half a
Nutmeg whole into it; when it has reliſhed your Milk
well, take it out, and pour your Milk boiling hot upon
your Butter-Milk; then let it ſtand two or three Hours,
till the Whey be clear from the Curds; then put the
Curd into a clean Linnen Cloth, hanging it up till the
Whey be run from it; then ſweeten your Curds, and
put them into a Diſh with ſome cold Cream to it.
Patted Cream.
W T H E N your Butter is churn'd, leave about four
Quarts in the Churn, and churn it about half an
Hour by itſelf, till it is very thick; then ſet it by in a
Bowl about half a Day; then take off the Cream with
a Spoon, put it into a China Diſh, and ſweeten it with .
Sugar to your Liking, ſtirring it all one Way with the
Back of a Spoon; then take about half a Pint of ſweet
Cream, and put to it; when it is mix’d all together,
ſtir it with your Spoon till it riſes in a Froth, and then it
is done. It ſhould ſtand half or a whole Day before you
€at it. - -
Sack Butter Poſet.

** A K E to a Quart of Cream half a Pint of Sack,
and as much Sugar as will ſweeten it; then churn
-- - - - - - - - - - it
it in a glaſs Churn till it is as thick as Butter; then pour
it into a Diſh, and ſcrape on Sugar; if it be put into a
glaſs Syllabub-pot, and let ſtand a Day or more, it will
have Drink at the Bottom.
To make Lemon Butter.

A K E three Pints of Cream, ſet it on the Fire,
and when it is ready to boil cruſh the Juice of a
Lemon into it; then ſtir it about, and hang it up in a
Cloth, that the Whey may run from it, and when it is
well drain'd ſweeten it to your Taſte (and, if you pleaſe,
bruiſe ſome Peel in the Sugar you ſweeten it withal);
and ſo ſerve it.
Almond Butter.
AKE three quarters of a Pound of Almonds, and
lay them in cold Water all Night; blanch them
the next Morning, and beat them very fine; put to them
a Pint of clear Spring Water, and ſtrain them hard (or
preſs them in a little Preſs); then beat your Almonds
again with ſome of the ſame Liquor, and ſtrain them.
again; do ſo till all the Goodneſs of your Almonds is
come into your Liquor; ſet a Quart of thick Cream on
the Fire, and as ſoon as it is warm put in your Almond
Milk, the Yolks of fix Eggs well beat, two or three
Spoonfuls of Roſe-water or Orange-flower Water, and a
little Salt; ſtir it till it riſes in Curds, then drain it in a
Cloth ; the next Day beat it up with fix Ounces of dou
ble-refin'd Sugar beat and ſearc’d.
A. B. Another Way is, to beat that Quantity of Al
monds with only ſo much Water as will keep them from
oiling, and ſtrain them out; then ſet a Quart of thick
Cream upon a quick Fire, and when it is ready to boil'
put in your Almonds.
Rasberry Cream. º
AKE a Quart of thick ſweet Cream, and boil it

two or three Wallops; then take it off the Fire,
and ſtrain ſome Juice of Rasberries into it to your Taſte;
ſtir it a good While before you put your Juice in, that it
may
- The Houſ-wºº's Tocket-Book.
- 161
may be almoſt cold when you put it to it; and afterwards
‘ſtir it one Way for almoſt a Quarter of an Hour, ſweeten -
it to your Taſte, and when it is quite cold eat it.
Thus you may do Mulberries or Currans raw, and
Plumbs, Apricocks, Peaches, or Cherries, being ſtewed
in a Pot or a Kettle of Water till they will yield Juice.
If you will you may put ſome Juice of Almonds to
theſe Creams.
Quince Cream.
AKE Quinces, and roaſt them; take the Pulp,
and beat it with the Back of a Spoon till it is
free from Lumps; ſet a Quart of ſweet Cream on the
Fire, and when it boils put in your Pulp, and ſtir it
well together till it be thoroughly mingled; then take it .
off, and pour it into a Diſh, let it ſtand till it is cold,
and then it is fit to eat. Nine or ten Quinces will be
enough for that Quantity of Cream. You may let it
have a Boil or two after your Quinces are in, and I think.
it is the beſt Way to ſweeten your Pulp before you put
It in.
Spaniſh Pap.
A K E ſome Cream, and boil a Blade of Mace in
it, and when it has boil’d four or five Walms,
take your Mace out, and ſearce in as much Flour
of Rice as will make it pretty thick, ſtirring it all the
While; ſo let it boil, and never leave ſtirring ; when
you think it is enough, ſweeten it with Sugar to your
Taite, put it into Diſhes, and eat it cold. You may
put in two or three Yolks of Eggs, and a little Roſe
water and Saffron.
Cabbage Cream.
O IL new Milk, ſet it to cool in ſeveral Pans,
and take off the Cream that riſes with a Pye-Plate;
then lay the firſt Skin in the middle of your Diſh wrink
led like a Cabbage-leaf, ſo lay on the reſt, till it comes
to the Thickneſs of a Cabbage cut in half; ſcrape on
Sugar
2
162. The Houſe-keeper's Tocket-Book.
Sugar between every Leaf, and on the Top ſtrew a little
Amber Sugar. -
Codlin Cream. - -
A K E the Pap of Codlins, about half a Pint, put

.. to it a quarter of a Pound of Sugar, and a little
Roſe-water ; mingle the Sugar and the Codlins
together very well, then take about a Quart of thick
Cream, and ſtir it into the Codlins by little and little,
two or three Spoonfuls together, till it be all well min
gled in ; cover it with clouted Cream, and let it ſtand
half a Day before you eat it.
Hod-e Cream.
AK E a Qu'rt of thic Cream, put it into a
ſtone Jug, an: lesion it with Sugar; then ſhake it
very well together for an Hour and a half, ſtill
taking off the Top as it riſes thick; then lay it in a Diſh,
and ſo ſerve it. You make this Cream with either Sack,
Lemony or Fruit. -
To make Snow.
A K E ſome Cream, and ſweeten it to your Taſte;

then tye a Branch of Roſemary and two or three
Birch Twigs together, and whip your Cream well with
it, ſtill taking off the Froth as it riſes; do ſo till you
have made all your Cream into Froth, and lay it high,
like a Mountain; but it will look and taſte better, if you
lay at the Bottom of your Diſh you ſerve it in a little
Plate of Silver made full of Holes, and thoſe ſtuck with
long Stalks of Borage, with the Flowers on.
rºllºw Lemon Cream.
A K E four Lemons, pare them, and take the
Juice; cut the Peel very ſmall, and ſteep it in
half a Pint of Roſe-water, and as much Spring-water,
with the Juice; let it ſtandall Night, then ſtrain it, and
put in the Yolks of four Eggs; mix them well together,
and warm them over a ſlow Fire till it thickens; then
ſeaſon it with Sugar to your Taſte.
Mrs.
Mrs. Bates’s Almond Butter.
T Ablanch'd,
K E three quarters of a Pound of Almonds
beat them in a ſtone Mortar with a lit
tle Water to keep them from oiling, ſtrain them hard out,
then ſet a Quart of thick Cream upon a quick Fire, and
when it is ready to boil put in the Almond Milk, and ſtir
it till you ſee the Butter riſe at the Top; then take it
off, and ſpread it thin with a Spoon upon a fine Linnen
Cloth (for that is the beſt Way to drain all the Whey
from it), and when you think it has drop'd enough ſcrape
it from the Cloth, and beat it up with Orange-flower
Water, and double-refin'd Sugar. The Whey that drops
from this, makes a moſt excellent Haſty Pudding.
My Lady of Exeter's Almond Butter.
AK E a good Handful of Almonds blanch'd in
cold Water, and grind them very ſmall in a ſtone
Mortar; mingle them well with a Quart of ſweet Cream,
and ſtrain them through a Cuſhion Canvas Strainer; af.
terwards take the Yolks of nine or ten Eggs, the Knots
and Strings being taken away clear, and well beaten ;
mix them very well with the Cream, and ſet it in a fil
ver Skillet on a quick Fire, ſtirring it continually, till it
begins to curdle; then take it off the Fire, put it into
your Strainer, and hang it up, that your Whey may paſs
from it; that done, break the Curd very well in your
Diſh with a Spoon, and ieaſon it with Roſe-water and
Sugar to your Taſte.
Spaniſh Cream.
AKE a Quart of Cream, and as much, or more
new Milk; ſet them together upon the Fire, and
let it boil a good While, ſtirring it continually,
left it skin at the Top; when you think it has boil'd
enough, pour it into an earthen Pan, and ſtir it continu
ally one Way for two Hours very leiſurely, till it cools;
then pour it into earthen Pans, and the next Morning
take off the Cream, put it into a Diſh, and ſtir it ſoftly
all one Way till it comes to Butter; that done, º
-nign º
high in your Diſh or Plate, having before, or at the latter
End of your ſtirring, ſeaſon'd it with Sugar and a little
Orange-flower Water, and Amber, if you pleaſe.
Pyramid Cream.
AK E a Quart of Spring Water, and fix Ounces
of Hart's-horn; put them into a ſtone Jug, or
Bottle, with Gum Dragon, and Gum Arabick,
as much as a ſmall Nut; let your Bottle be big enough
to hold a Pint more; ſtop the Bottle very cloſe, and co
ver it with a Cloth ; put it into a Pot of Beef that is
boiling, and let it boil three Hours; then take as much
Cream as you have Jelly, and half a Pound of Almonds
well beat; mingle the Cream and the Almonds together,
with the Jelly, and ſtrain it; do ſo three or four Times,
then put in two or three Paſteels, and Sugar to your
Taſte, and ſet it on the Fire, ſtirring it continually, till
it be ſcalding hot, but let it not boil; then pour it into
Beer Glaſſes which are narrow at the Bottom, and when
they are cold turn them out, five on a Plate, like Py
ramids.
My Lady Huncks's freſh Cheeſe.

A K E a Quart of Cream, and the Whites of five
Eggs; beat and ſtir them into your Cream, ſet
them on the Fire till they begin to curdle, then
put in a little Glaſs full of White Wine, and ſet it over
the Fire again till it be all Curds and Whey ; then put it
into a Curd Sieve, and let the Whey paſs from it; beat
the Curd with Roſe-water and Sugar, and mingle with it
fome Almonds finely beat, and Amber-Sugar; ſo put
it into your freſh Cheeſe Pans; then boil another Quart
of Cream, and when it is cold ſeaſon it with Roſe-water
and Sugar, ſtirring it a While ; then turn out your Cheeſes
into a Diſh, pour your Cream about them, and ſcrape on
Sugar.
- Tº KE aMrs. Skynner's freſh Cheeſe.
Pint of Milk, and a Pint of Cream ; boi
it, and skim it, with a Nutmeg quarter'd in it;
when it boils up again, put in the Yolks of three
- - or
º
- 91%e Houſe-keeper's 'Pocket-Book. 165

or four Eggs well beat, one White, and the Juice of two
Lemons; ſtir it once about, to mix it, keep it hot upon
the Fire, but not to boil, and when it is all curdled drain
your Whey from them through a Cloth; then put a
Spoonful of cold Cream to it, and mix the Curd and
that well together with Sugar to your Taſte; then put it
in your Pan, and when it is thorough cold turn it upon
your Diſh, and eat it with cold Cream and Sugar.
My Lady L-- of Jamaica, her Curd.
AKE a Quart of Milk, and a Pint of Cream;
ſet them upon a gentle Fire, ſtirring them conti
nually, till they are hot ; then put in a little Top
of Roſemary, and a Sprig of Lemon-Thyme, and ſtir
them in till it is ſcalding hot, and juſt ready to boil;
then take it off the Fire, and let it be kept ſtirring till it
is moderately hot; then put in a Spoonful of Sack, two
Spoonfuls of White Wine, two Spoonfuls of Lemon
juice, and a little Peel; ſtir all well together till it is
curdled, then let it ſtand a quarter of an Hour, till the
-
Curd be gather'd together ; then put it to drain in a Curd
Sieve, and when cold eat it with cold Cream and Sugar,
a little Lemon-peel being ſtirr'd in it.
French Cream. -
A K E to every three Quarts of Milk a Quart of

Cream, ſcald your Cream, and mingle it with
your Milk, freſh from the Cow ; then ſyle it into
a ſweet braſs Pan ; you muſt ſtand upon a Table, and
ſet your Pan on the Ground, and hold your Syle Diſh as
high as you can, that your Milk may ſtand on a high
Froth ; then convey it ſoftly to your Fire, and when it is
ready to boil take it off, and let it ſtand two Days before
you eat of it; it is beſt to take it off with a Pye-Plate.
When you diſh it, ſcrape Sugar over the Top.
Clouted Cream.
O every Quart of Cream take a Gallon of new
Milk, ſet it on your Fire with Mace and Nutmeg,
and when it boils put in your Cream; then take
- it
it preſently off the Fire, only giving it one Stir, and
ſtrain it into broad Milk Pans; ſtir it till it be a little
cold, and ſo let it ſtand till next Morning; then take it
off, and lay it on a Diſh, with Sugar between every
Layer. If you pleaſe you may beat part of it with a lit
tle Roſe-water, and lay a Layer of it, and another of un
beaten Clouts, with Sugar between. - -
This Clouted Cream beaten with a Spoon till it is thick.

and light, makes rare Spaniſh Cream; but it muſt be
done with a little Roſe-water and Sugar. -
Criſh Cream.
A K E a Bottle of Strokings from the Cow, as
much ſweet Cream, boil them together with four
Cloves and a little Stick of Cinnamon ; while it
boils, put a light Fire in the Oven, that it may be as
hot as when you draw a Batch of Bread (it muſt boil a
bout half an Hour); then take out the Spice, and put
your Cream into a Pan or Baſon brim-full ; ſo froth it up
with as high a Froth as you can, all alike, till it be no
warmer than from the Cow ; ſo put it into your Oven
all Night cloſe ſtop'd, the next Morning ſet it on the
cold Stones uncover'd for a Day and a Night, or longer, if
you pleaſe, ſo uſe it. -
Mrs. Fane's Almond Butter.

A K E half a Pound of freſh Butter, and a Hand
ful of Almonds blanch'd and finely beat, adding
as much Roſe-water as will keep them from oil
ing; mingle your Almonds and Butter together, and put
to them as much Sugar as you judge will ſerve ; then
ſtrain them through a Cullender, and ſerve them up.
My Lady Yarbrough's excellent Lemon Cream.
E.T a Quart of Cream on the Fire, ſtirring it con
tinually till it is blood-warm ; then ſweeten the
Juice and Meat of three Lemons with fine Sugar, and
put to them a Spoonful of Orange-flower Water; when
they are ſo ſweet that you think they will not turn the
Cream,
•.
ſtir them into it sºupon the Fire. It muſt be eaten
- - cold.
the Houſe-keeper's Pocket-Book, 167
cold. Rub the Diſh, wherein you put it, with a Piece of
Lemon-peel,
Lemon Cream another Way.
OIL a Quart of Cream with the Peel of a Lemon
ſoftly, a pretty While; then put two Spoonfuls of
Sugar into a Diſh, and cruſh the Juice of a Lemon into
it; ſtir it together well, and pour your Cream into your
Lemon and Sugar; then cut your Lemon-peel in long
thin Pieces, and lay it on the Top of your Cream.
Almond Cream. -
A K E a Quart of Cream, and boil it; then have

ready half a Pound of Almonds, and mingle them
with your Cream ; ſtrain it through a long Jelly
Bag till all the Goodneſs is wrung out of your Almonds;
then boil it again till it is thick, ſeaſon it with Amber
Sugar, and eat it cold.
My Lord of Carliſle's Amber Poſet.
AKE three Pints of Cream to ten Eggs; take
away five of the Whites, and beat them very
well, and when your Cream boils put in as much
Sugar as will ſeaſon it; let it diſſolve, then take it off
the Fire, and take out ſome of your Cream, hot as it is,
and beat with your Eggs ; then ſtir them together all the
While they are upon the Fire, and when they grow
thick take them off a little; while this is doing, you
muſt have a quarter of a Pint of Sack on the Fire, with
a little Amber Sugar, which muſt be very hot ; then
pour in your Cream, ſtirring it as you pour it, cover it
with a hot Diſh for a little While, then take it off the
Fire, and ſtrew on Amber Sugar.
Butter'd Oranges.
Tº-
eight Eggs, and the Whites of four;
beat them well together, then ſqueeze into them
the Juice of ſeven good Oranges, and three or
four Spconſuls of Roſe-water, and let them run through
a hair Sieve into a ſilver Baſon; put to it half a
-
rº O
of Sugar beat, then ſet it over agentle Fire, and when it
begins to thicken put in a Bit of Butter, about the Bigneſs
of a large Nutmeg, and when it is ſomewhat thicker pour
it into a broad flat China Diſh, and eat it cold. It will
not keep well above two Days, but is very wholſome and
pleaſant to the Taſte.
A cold Poſet.
AKE a Quart of Cream, and a Pint of White
Wine, with the Juice of half a Lemon, and the
Peel chip'd into it; ſweeten both your Cream and
Wine, then put your Wine into a Glaſs, and let one ſtand
as high as he can, and pour the Cream to the Wine,
another ſtirring it all the While, that it may be well
mingled; then take off all your Froth, and let it ſtand
twenty-four Hours, if the Weather be cold, in luke-warm
Water, if hot, in cold Water.
Almond Cream.
A K E a Quart of Cream, and boil it; then have
ready half a Pound of Almonds beat, mingle them
with your Cream, and ſtrain it through a ſtrong
Jelly Bag till all the Goodneſs is wrung from the Al
monds; then boil it again till it grows thick, ſeaſon it
with a little Sugar, and eat it cold.
My Lady Huncks's Spaniſh Cream.
CAL D your Milk from the Cow, and ſet it in
- S earthen Pans; take off your Cream without Milk,
and churn it in a glaſs Churn, or beat it with a Spoon till
it comes near to Butter; then lay it in a Diſh, and ſcrape
on Sugar. -
To make Snow.
A K E thick ſweet Cream, and ſweeten it with
Sugar, and put into it one or two Spoonfuls of
White Wine; then beat it with Birch Twigs, and
as the Froth riſes take it off with a Spoon, and lay it in
a Diſh till all the Cream be ſo whip’d into Froth, and it
looks very high. The beſt Way to ſet it out, is to have
- - 3.
a Sote Couſe made full of Holes, and in them ſtick long
Stalks of Borage, and upon that lay your Snow. It will
make it look better, and taſte a great deal better.
The Lady Compton's Lemon Cream.
AKE four new fair Lemons, chip them very
thin, cut the Chips very ſmall, and put them into
a Porringer; put to that the Juice of your Lemons, ſo
let them ſtand all Night; next Morning put to them fix
or ſeven Whites of Eggs, and three Yolks, well beaten,
a Porringer and a half of fair Water, and a quarter of a
Porringer of Roſe-water; ſtir them well together, then
ſtrain them through a Cotton Cloth, and ſweeten with
fine Sugar; put a little Musk and Amber, and ſet it on
a Chafing-diſh of Coals, ſtirring it continually, till it is
as thick as Cream (it muſt not boil, but ſcald); ſo put it
out, and when it is cold it is fit to eat.
Otherwiſe eight Whites, and two Yolks of Eggs, a
Pint and a half of Spring-water, and ſeven or eight
Spoonfuls of Roſe-water. Let your Fire be hot.
White Lemon Cream.
AKE four large Lemons, chip them very thin,
ſhred the Chips very ſmall, put them into a Por
ringer, and ſqueeze the Juice of the Lemons into them;
ſo let them ſtand two or three Hours, or more; then put
to them the Whites of eight Eggs well beaten, a Porrin
ger of Spring-water, and a fourth Part of Roſe water;
ſtir all well together, then ſtrain it through a Cotton
Cloth, and ſeaſon it pretty ſweet (you may put in a little
Musk and Amber, if you pleaſe); then ſet it on a Cha
fing-diſh of Coals, let it ſcald, but not boil, ſtirring it
continually, till it is as thick as Cream; then take it off,
and eat it when cold. --
If you would have it yellow, put in one Yolk of an

Egg, and, inſtead of chipping, grate the Lemon-peel.
To make plain raw Cream thicker than uſual.
I RST ſcald the Bowl you intend to ſyle your
Milk into from the Cow, then wipe it clean, and
fyle your Milk into it; then put a very little Salt into it
between your. Thumb and Finger, ſtir it well together,
and ſo let it ſtand till next Morning, when take off your
Cream with as little Milk as you can, and it will be
extremely thick, and as ſweet as you can deſire. The
Bowl (or Pan) muſt be juſt pop'd into ſcalding Water,
and then taken out again. The beſt Way is to milk the
Cow into your Bowl through a Hair Sieve.
Spaniſh Cream, another Way.
A KE, to two Gallons of new Milk, a Quart of
Cream, ſcald your Milk, and when it is ready to
boil put in the Cream, and ſtir it well together; then
take it off, and pour it into earthen Pans; the next
Morning take off your Cream as thick as you can, and
ſtir it one Way, till it is almoſt Butter, and then ſerve it
(if you will) with thin raw Cream about it. Sweeten it
to your Taſte before you begin to ſtir it.
To make Cheeſe.
* A K E new Milk, warm it a little, ſweeten it to
your Taſte with as much Roſe-water, or Orange
flower Water, as you pleaſe; then put a little Runnet to
it, and when the Curd is come take it up tenderly (ſo as
not to break it) with a Skimming-diſh, and put it into
Ruſh Baskets, made purpoſely for it, in which let it drain
near a quarter of an Hour; then ſerve them up with
Cream, or their own Whey, as you pleaſe. The Baſ
kets muſt be firſt dip'd in Water, to prevent the Curd from
ſticking to them.
To make Butter-Milk Curds.
ET boiling new Milk be pour’d upon cold Butter
- Milk, and ſo ſtand till the Curd riſes; then hang it
up in a Strainer, or clean Napkin, and when it will drop
no more, beat it with the Back of a Spoon, to break all
the Lumps ; ſweeten it with Sugar, and, if you pleaſe,
2.º or two of Sack; ſo ſerve it with ſweet Cream
about it.
Frºft
The Houſe-keeper's Pocket-Book. i 71
Freſh Cheeſe.
A K E wild Curds, made of new Milk, and drain
them in a Canvas Strainer; then take Almonds
blanch'd in cold Water, beat them groſly with two or
three Spoonfuls of Cream, and a Spoonful of Roſe-water;
mingle the Curds and the Almonds together, with ſome
Sugar finely beaten, Roſe-water, and a little Mace, either
beaten, or ſteep'd in the Roſe water; put this into a freſh
Cheeſe-Pan a While, then turn it out, put ſome ſweet
Cream to it, and ſcrape on Sugar.
-- Cream Cheeſe.
- AKE two Quarts of Strokings, and two Quarts
- of Cream, boil your Cream (having a Care of
Smoke), then put it into your Strokings, and cool it a
little with a clean Diſh; then take a Spoonful of Run
net, the older the better, ſo it be ſweet, and when it is
well come, take a large Strainer, and lay it in a great
Cheeſe-Fat, fit for a Winter Cheeſe; then with a Skim
ming-Diſh take up the Curd gently, put it into the
Strainer, and lay a Cheeſe-Board upon it, and upon that
a Weight of two Pounds; let it ſtand and drain two or
three Hours, till the Whey be well drain’d from it;
then take a Cheeſe-Cloth, and lay it in a Fat about the
Thickneſs of two Fingers, into which put your Curd,
and let there never be above ſix Pounds Weight upon it;
turn it three or four Times, before Night, into freſh
Cloths, and early the next Morning ſalt it with fine dry
white Salt, and once in two Hours, till Noon, into dry
Cloths; then take it out, and the next Morning lay thick
and cloſe upon it the Leaves of the largeſt Nettles, being
pull'd from the Stalks, ſhifting it every Morning into
a freſh ; if at the firſt pulling them off, the Cheeſe be
moiſt, clap it gently with a clean Cloth, and preſently
put on freſh Nettles. In a Fortnight it will be ready to
eat, or ſooner, if the Weather be hot. -
I us’d to take two Handfuls of the Flowers of Mari.

golds, ſtamp and ſtrain them, put the Juice into the
- I 2 Milk
172 Zhe Houſe-keeper's Pocket-Book.
Milk with the Runnet, and ſtir them together. This
Cheeſe may be made in Winter.
- ...i
The Water Cream Cheeſe. *

A K E four Quarts of Milk from the Cow, or
Strokings, and a Quart of Cream; if it be hot
Weather, let it ſtand, before you put in your Runnet,
then cover it, and let it ſtand till it comes, which will
be in an Hour, or more; then break it in three or four
Places with a Skimming Diſh, and pour on a Quart of
Water, or more; then lay a wet Strainer in your Cheeſe
Fat, and ſo lay in the Curd, after it is weigh'd, breaking
it as ſmall as you can ; when it is full, if the Weather
be hot, put more Water on it, cover it, and lay a
Cheeſe-Board on it, with only one Pound Weight, till it
is ſettled, to bear more; two Hours after ſhift it into a
dry Cloth, and do ſo twice again that Day; then at
Night ſalt it, lay it in a Cloth again, and ſet two
Pounds Weight upon it; the next Day put it into a dry
Cloth, and let it lie all that Day; then lay it out, and
the third or fourth Day put it into Dock-Leaves to ri
pen. The Leaves muſt be freſh every Day. This will
make three ſmall Cheeſes. They muſt be wiped every
Day. . .
Slipcoat Cheeſe. -
*:T A K E ſeven Pints of new Milk, and a Quart of

º Cream; warm your Cream ſo as to make all the
Milk blood-warm when it is put together; then put as
much Runnet to it, as will ſerve to turn it; when it is
come, do not break it as for other Cheeſes, but take it
up as whole as you can with a Skimming-Diſh, and lay
it upon your Cheeſe-Fat, which muſt have a Cloth in it;
as whole as you can, and as it drains put in more, with
out otherwiſe touching it till all is in ; then caſt over the
other half of the Cloth, put on the Sinker, and lay a
Pound Weight on it, for that is enough, and when it is
fit to turn, turn it into a wet Cloth, and at the laſt turn
ing ſalt it; then when it is ready to take out, lay 5 in
- . Og
.

Dog-Graſs, and as that withers ſhift it into freſh, till it
is ripe for eating. -
Lemon Cream.
w A K E a Pint of Barley-water, and ſix Eggs,
- leaving out half their Whites; beat and mix
them well together, then ſqueeze in the Juice of three
Lemons, and the Peel of one pared very thin, and cut
into ſmall Pieces; then ſweeten it to your Taſte, and ſet
it over a ſlow Fire; keep ſtirring it all the While, and
when it is as thick as Cream, ſtrain it, and let it ſtand
till it is cold. You may put in a little Orange-flower
Water, if you pleaſe.
Snow Cream.
f A K E a Pint of the thickeſt Cream, and ſweeten
it to your Taſte; take the Whites of Eggs, and
beat them to a Froth ; then take a Sprig of Roſemary,
and beat it in as the Snow riſes; then take it off, and lay
it in the Diſh ; you may maſh ſome Strawberries, or Ras
berries, and put them at the Bottom.
C-H A P. XXVII. .
Dire?ions for Pickling various Sorts of Fºuits, &c, oft.

- the moſt elegant Manner,
- To pickle Walnuts.
... " A K E your Walnuts when a Pim will paſs thro'
them, put them in a Pot, and cover them with
Vinegar ; change them once a Week, for three
Weeks, then take ſome of the beſt Vinegar, an Ounce
of Mace, half an Ounce of Nutmeg ſlic'd, an Ounce
and a half of Ginger ſlic'd, and an Oance and a half of
Long Pepper bruis’d ; give this Pickle a Boil or two over
the Fire, pour it boiling hot over your Nuts, and cover
them cloſe ; then in four Days boil your Liquor again,
and pour it over your Nuts as before ; ſo you muſt do
- - I 3 three
17.4 The Houſe-keeper's Pocket-Book.
three Times, and they will keep three Years good: 'Tis
Inuch better than laying your Nuts in Salt and Water.
To pickle Cucumbers.
A K E your Cucumbers, and lay them in Salt and
Water for nine Days, and every three Days you
muſt pour the Salt and Water from them, and put
in freſh, and when they have been thus brined for the
Time, take them out, and dry them very well; then
take as much of the beſt Vinegar as will cover them,
with ſome Cloves and Mace, ſome Ginger ſlic'd, ſome
Jamaica Pepper, and a little Dill-Seed; put the Vinegar
and Spice over a quick Fire, and when it is ready to boil
put in your Cucumbers, give them one Boil up as quick
as you can, then pour them into your Pot, and cover
them cloſe. You muſt take Care that you give them but
one Boil up. Keep them warm a Day or two.
To pickle Walnuts.
CAL D them till the outward Skin will peel off,
J and put them into Water and Salt for nine or ten
Days; then wipe them from the Brine, and pour on
them the ſame Pickle as the Melons, boiling hot; when
it is cold, put Muſtard over it.
Another Way.
AKE Walnuts, and lay them in Salt and Water,
that will bear an Egg, for twenty-one Days, ſhift
ing the Water every three Days; keep them down under
Water with a Board and a Weight; when they have laid
their full Time, take them out of the Water, and wipe
them, but don’t rub the black Skin off; let them lie till
they are dry, then put them in a Pot; take a Pint of
Muſtard-Seed, an Ounce of Nutmegs ſlic'd, half an Ounce
of black Pepper, half an Ounce of Mace, an Ounce of
Jamaica Pepper, an Ounce of Ginger, half an Ounce of
. Cloves, and put it all in the Pot to your Walnuts;
then pour the beſt White Wine Vinegar upon them, till
they are cover'd ; then cover them down cloſe, and let
them ſtand ſix Wecks. If your Pickle proves ſtrong
thic
º s
thick, draw ſome off, and bottle it for Uſe, and fill up
again with freſh cold Vinegar.
This is for three Hundred Walnuts.
To pickle Walnuts.
IRST put them in unboil'd Rape Vinegar, let
F them ſtand fourteen Days, then pour that from
them, and put freſh Rape Vinegar on them ; let them
ſtand fourteen Days longer; make the Pickle for the
Walnuts of the beſt White Wine Vinegar, and Rape Wi
negar, an equal Quantity of each; put to it Cloves,
Mace, Ginger, Nutmegs, and Jamaica Pepper, of each
half an Ounce; whole black Pepper an Ounce, a Bundle
of ſweet Herbs, and boil all theſe together; let it ſtand
till cold, pour the old Vinegar clear from the Walnuts,
and put them into a ſtone Jar, with a Head of Garlick,
fix Onions, a Pint of made Muſtard to a Gallon of Pickle,
and put in a Quart of White Wine. They will keep
three Years, if cloſe ſtop'd.
This is for a Hundred Walnuts.
Another Way.
A K E a Hundred Walnuts, before the Shells are
hard ; ſet them over the Fire, and ſcald them;
then rub off the firſt, and throw them into Salt and
Water for nine or ten Days together, ſhifting them every*
other Day, and keep them cloſe cover'd from the Air;\!
then dry them well, and put to them large Pepper,
Cloves, Mace, Nutmegs, and Muſtard-Seed; then pour .
your Vinegar boiling hot upon them, and ſtop them
cloſe; a little Garlick will do well, if you do not diſlike
the Taſte. Boil the Pickle as often as you ſee Occaſion. .
Tº pickle white Walnuts. -
A K E a large Veſſel, welt glaz'd, fill it with the

- beſt Nuts, and then fill it up with the beſt Rape
Vinegar; lay on the Top to cover the Nuts, and keep.
them under the Vinegar, a Piece of coarſe Cloth; let
them lie ſo three Weeks, then pour the Vinegar off the
Nuts, and fill the Veſſel again with Rape Vinegar, and
I 4 cover
---
3.
cover them as before; let them lie three Weeks longer;
then pour off the Vinegar, and boil up as much White
Wine Vinegar as will cover them, and juſt as it boils put
into it Ginger, Cloves, Mace, and Pepper, of each a
large Quantity ; half an Ounce of Fennel Seed bruis'd,
a little Salt, Garlick as you like, and a good deal of
Muſtard-Secd bruis’d ; then lay your Nuts into the Pots
with a wooden Spoon, that they may not touch your
Fingers, and pour your Pickle cold upon the Nuts; then
lay at the Top your Spice, and other Ingredients; cover
thcm with Vine-Leaves, which will keep them under
the Pickle; cover them cloſe, and tye them up with
3.eather: So keep them for Uſe, always remembering
that your Pickle ſhould cover them.
To pickle Walnuts.
(..A." R your Walnuts when you can run a
... T. Needle through them, cover them with Water,
and make them ready to boil; then ſhift them three or
four Times, or more, as you do Onions, until your Nuts
be tender, and your Liquor pretty clear; then cleanſe
the Liquor clean from your Nuts, and lay them one by
cge in an earthen Pot; when cold, put them into Salt
ahd Water, pretty ſtrong, forty-eight Hours, ſtirring
Ahem from the Bottom once or twice a Day; quicken
them with a little Salt the laſt Day, and do not cover
them; when you take them cut, lay them one by one in
an earthen Pan, till they are very dry ; at the Bottom of
your Pan put ſome Bay-Leaves, ſome bruis'd Muſtard
Seed, a Clove of Garlick, ſome whole Pepper, Cloves,
and Mace, a little rac'd Ginger, ſome ſlic'd Nutmeg,
then a Layer of Nuts, and ſome Bay-Leaves and Ginger,
till your Pan be full ; then cover your Nuts with cold Wi
negar, and you may eat them when you pleaſe.
Another Way.
ATH E R the Walnuts before the Shells be at all
W. H. hard, when you may run a Pin through them
without the leaſt Stop; both Shells muſt be on them;
put them into Water and Salt, ſet them over a gentle
Fire,
Fire, then change it; do ſo in four Waters; let the firſt
be ſalt; let them ſeeth in each an Hour; if they remain
hard, give them a little Boil in the laſt, but they muſt
not be too moiſt, if they are, they will not eat criſp ;
then take them up, and drain them dry, and put them,
into a Glaſs 5 to one Hundred, put an Ounce of Dill
Seed, a Clove of Garlick, half an Ounce of whole
Cloves, Mace and Pepper of each a little, a Spoonful of
Salt, and one of Muſtard; then fill up the Glaſs with
the beſt White Wine Vinegar, and cover it with a Blad
der, that no Air gets in ; keep them in a cool dr
Place, or boil them, not in Water, but take them out,
and when they are very cold put them into the Vinegar,
and give them a Boil in it; then put them up with the
Spice, as before. , - -
To pickle Walnuts. -
AKE two Hundred Walnuts, and put them into

a large Quantity of Water; ſet them over the
Fire, and let them heat ſlowly, till they are near boil
ing ; then put in freſh, and do ſo till they are pretty ten
der, and put them in a Pan till cold.
- To make the Pickle, take a Pint of Muſtard, and a
quarter of a Pound of Ginger, half cut, and the reſt
bruis'd, an Ounce of whole Pepper, with five or fix
Cloves of Garlick; put the Nuts into a Pot, and be
tween every Row ſtrew in Spice; then boil your Vinegar,
and almoſt a Pint of Salt, and when it is cold put in
Muſtard and Garlick, and as much Vinegar as will co
ver them.
To pickle Muſhrooms.
A K E your Muſhrooms, and peel them; then
take them out of the Water, and dry them; put
them in a Sauce-pan, and put to them a good deal of
Salt, and ſome Blades of Mace and Nutmeg quarter'd;
let them boil in their own Liquor four or five Minutes
over a quick Fire, then drain them from their Liquor,
and let them ſtand till they are cold; then take all the
Spice that was us'd in the boiling them, and as much
I 5 Whitc
White Wine, and White Wine Vinegar, as will cover
them, and a little Salt ; then give them a Boil or two,
and put them in your Pot, and when they are cold put
two Spoonfuls of Oil on the Top to keep them. You
muſt change the Liquor once in fix Weeks.
T., pickle Muſhrooms.
T the Bottom of the Stalks, waſh them with ſalt
A K E your ſmall hard Buttons, cut the Dirt from
Water and Milk, and rub them till they are clean; rub
them with Flannel; then put them into another Pan of
falt Water and Milk; when it boils, throw in your Muſh
rooms, and when they are boil'd quick and white, ſtrain,
them through a Cloth, cover them up with the reſt of
the Cloth, and let them cool in it. Let your Pickle be
half White Wine, and half Vinegar, with ſlic'd, Nut
meg, Ginger, large Mace, whole Pepper, and Cloves;
when they are cold, ſtop them up in Glaſſes. The ſame
Way you may do Colliflowers.
Another Way.
A K E the hardeſt, cloſeſt Buttons you can get, ga
ther'd early in the Morning; cut them off the
Stalks into clean Water, then waſh them out with
a Flannel, and as you do them put them into Salt and
Water; then take a Bell braſs Skillet, and fill it with
Water, putting in a large Handful of Salt ; make it boil,
and put in your Muſhrooms; let them boil, cloſe cover'd,
a little While, then take them out, lay them till cold
on a coarſe Cloth, then take three Pints of White Wine
Vinegar, a Pint of White Wine, Mace, Cloves, ſlic'd
Ginger, Nutmeg, and ſome Pepper; boil all theſe, and
ut in a quarter of a Pint of the Liquor you boil'd your
Muſhrooms in ; let your Pickle be cold, then fill your
Bottles with Muſhrooms, then put in as much Pickle as
they will hold, let them ſtand one Day, then put a little
Oil over them, cork them cloſe, and kº them.
They are beſt in September,
:
To pickle Muſhrooms. *
AKE your Muſhrooms, and boil them in Spring

Water and a little Milk; let them boil ten Mi
nutes, then ſtrain them, off, and put them into
cold Spring Water till quite cold; then get your Vinegar,
and boil with it ſome Spice, viz. §§. Cloves, and
Nutmegs; let your Pickle be cold, then take your Muſh
rooms out of the Water, draining them dry, and put
them together. Tye them up cloſe with a Bladder.
Another Way. -
ASH the Buttons of a Gallon of Muſhrooms in

Water and Salt, take half Water, and half Milk,
put them into it, and let them boil a Turn or two ;
drain them very dry, and put them into a Glaſs, with a
little Salt, half an Ounce of Pepper, Cloves, and Mace,
a Nutmeg ſlic'd, and four Bay-Leaves; then fill the
Glaſs with cold White Wine, and White Wine Vinegar,
the ſame Quantity of each; keep them under the Pickle,
and cover them cloſe with a Bladder, that no Air gets in.
Another Way. -
A K E your Muſhrooms, peel and ſcrape the in

fide very clean, and put them into Water as you
do them; the little Buttons only cut off the Tops of the
Stalks, and put them into Water, rubbing them clean
with a Cloth, and let there be Water ready boiling upon
the Fire ; put the Muſhrooms in, and boil them a little
While, leſt they loſe their Colour; ſtrain them off, and
lay them on a clean Cloth, covering them with a Cloth.
till they are cold, and then put them into what you in
tend to keep them in : Take White Wine Vinegar, as
much as will coverseem, a good deal of Salt, Mace,
whole Pepper, and Nutmeg ; , ſtir and boil all together
about a quarter of an Hour, then put it as you do your
Muſhrooms, covering cloſe, and letting them ſtand about
a Week; then boil your Pickle over again, and pour it
over them boiling hot; you may put more Salt, or any
of your Spices, if you think
I 6
you want any. Ifſhould
they
{hould begin to be empty at any Time, boil over your
Pickle, and that will keep them a Year.
To pickle Onions.
A | ^ A K E your ſmall Onions, lay them in Salt and
Water a Day, ſhift them in that Time once, then
dry them in a Cloth, and take ſome White Wine Wi
negar, Cloves, Mace, and a little Pepper; boil this
Pickle, and pour over them, and when it is cold keep
them cover'd cloſe. - -
Another Way.
A K E your ſmall white Onions, lay them in Wa
ter and Salt, and put to them a cold Pickle of Wi
negar and Spice.
Another Way.
A K E the ſmalleſt Onions that are hard, peel
them, and put them into cold Water; then boil
- ſome Salt and Water, and put them in till boil'd
enough to eat; the Pickle muſt be of the beſt White
Wine Vinegar; you muſt put in ſome Spice, and a little
Salt, and the Onions muſt boil in the Pickle a little
While, and when cold ſtop them down cloſe.
Another Way.
A K E ſome little white Onions, ſomewhat bigger
than a large Nutmeg; peel the outſide off from
them, and put them in Salt and Water, and let
them ſtand twenty-four Hours; then put the Water away,
take ſome more Salt and Water, and boil them tender,
but not to break; then take ſome White Wine Vinegar,
and ſome Jamaica Pepper, a little Quantity of each ;
then boil it all together a little While, and when it is
cold put it to the Onions, and keep them cloſe cover'd.
T2 mango Cucumbers.
---AKE large Cucumbers as green as poſſible, ſcoop
out the Seeds, and ſave the Slice which you cut
from the Side, to match each Cucumber again;
- then
r——

then take two Cloves of Garlick, or Shallot, and put into
each of the Cucumbers, with ſome long Pepper, and
ſome Muſtard-Seeds whole, a Blade of Mace, and a little
Ginger, and a few Cloves; then put on the Slices in
their Places, and tye them up, and lay them in a glaz'd
Pot; then take a Quantity of White Wine Vinegar as
will cover them more than two Inches, and boil it a very
little; then pour it hot over your Cucumbers, and cover
your Pot cloſe, keeping, it near the Fire till the next
Lay, and boil your Pickle a-freſh, pouring it on hot, as
before, and cloſing your Pot preſently ; let it ſtand till the
Day following, and boil your Pickle the third Time with
a little Bit of Allom in it, which will give them a fine
green Colour; ſo keep them cloſe cover'd for Uſe.
To pickle Maſhrooms, or large Cucumbers.
A K E a Sliver out of the Side of each Cucumber,
and take out the Pulp clean, fill it with ſcrap’d
- Horſe-radiſh, ſlic'd Ginger, Garlick, Nutmeg,
whole Pepper, and large Mace; put in the Sliver again,
and tye them with a Thread; then take for the Pickle
the beſt White Wine Vinegar, a Handful of Salt, a quar
ter'd Nutmeg, whole Pepper, Cloves, Mace, and two or
three Races of Ginger, boil'd together, and skim’d;
then pour it to the Cucumbers boiling hot, and ſtop them
down cloſe two Days. . When you intend to green them,
ſet them over the Fire in a Bell-mettle Pot in their Pickle,
till they are ſcalding hot, and green; then put them into
earthen Pots, ſtop them down cloſe, and when they are
cold-cover them with a wet Bladder. Thus cover other -
Pickles.
To pickle Gerkins. - -
A K E the hard, ſmall, rough Gerkins, that are

ſmooth at one End, wipe them clean, and put
them into a Brine ſtrong enough to bear an Egg,
two or three Days ; then take the ſmall Pickle as the
Melons, and put ſome Dill-Seeds at the Bottom of the
Pot; pour the Pickle to them boiling hot, ſtow them
- down
182. The Houſe-keeper's Pºul-Book
down cloſe two or three Days, green them in a Bell
mettle Pot, and cover them cloſe, as before.
To pickle large whole Cucumbers.
O every Dozen of Cucumbers take half a Pound
of Bay-Salt, and three Quarts of Spring-water;
boil the Salt and Water till it is ſtrong enough
to bear an Egg, let it ſtand till cold, and pour it from
the Settlings; then put in the great Cucumbers, and let
them ſtand ſo two or three Days; then take them out,
and boil the Liquor again, and if it be not ſtrong enough
to bear an Egg, put to it ſome more Salt, ſtrain it, and
put it in hot; then make a Pickle of Vinegar and Spice,
and when they are dried from the Brine, put the Pickle to
them hot, and ſtop them cloſe.
OR two Thouſand you muſt have fix Quarts of
Vinegar; firſt of all you muſt wipe them, and put
them into Salt and Water for twenty-four Hours; then
put to them half an Ounce of Ginger, a quarter of an
Ounce of Cloves, and half an Ounce of white Pepper;
then make your Vinegar boil, and pour it on them, and
boil the Pickle up every Day till they are green. Be ſure.
to ſtop them cloſe.
To make Mango of large Cucumbers.
OU muſt ſcrape out the Seeds and Cores, and put
into them whole Pepper and other Spice, and a
Garlick; then tye them cloſe, and put them into Salt
and Water twenty Hours, then wipe them dry; boil as
much Vinegar as will cover them, but the Vinegar muſt
be with Spice, and pour'd on ſcalding hot. -
To pickle large Cucumbers.

IP them in Water, and rub them very well; then
put them into ſtrong Brine for ſeven Days, ſhift
ing them every other Day; then boil as much of the beſt
Vinegar as will cover them ; put in, whilſt boiling, Nut
negs, Mace, a large Quantity of black Pepper, as to the
- reſt
reſt of the Spice, as much as will ſeaſon it to your Taſte;
add to it a few Cloves of Garlick, a good deal of Muſtard
Seed, and a little Ginger ſlit. The Pickle muſt be put
to it hot, and often boil'd up, and put to them till they
be criſp and green. -
AT H E R them dry, and break not the Prickles,
about as big as your little Finger; cover them with
boiling hot Water, made with Salt to bear an Egg; let.
them ń. in it twenty-four Hours, then rince them out,
let them drain dry, and then cover them with boiling hot
White Wine Vinegar; let them lie three Days, put the
Vinegar on a Fire, and when it is a little hot put in the
Cucumbers; they muſt ſwim in Vinegar; turn them very
often ; they muſt not boil; this greens them: Then put
all out in a Pot, to one Hundred put an Ounce of whole
Pepper, Mace, Dill and Fennel-Seed, and two Nutmegs;
mix it, that it may not lie in one Place, ſtop it till cold,
and keep them under Pickle in a cool dry Place.
Tº make Mango's.
AKE large and green Cucumbers, cut them in
half, and take out the Seeds, and fill them with
Muſtard-Seed; then lay them in Salt and Water
for nine Days, ſhifting them every Morning with freſh
Liquor. To two Dozen of Cucumbers, put a Gallon of
White Wine Vinegar, an Ounce of Jamaica Pepper, a
Pennyworth of long Pepper, two Pennyworth of Dill
Seed (and into every Cucumber half a Clove of Gar:
lick), and an Ounce of rac'd Ginger; take the Vinegar
and theſe Ingredients, and boil, them well; then pour
them over your Cucumbers, ſtop them cloſe up, and for
four Mornings together ſcald your Liquor, and pour it
over them again.
AKE your Pickle ſtrong enough to bear an Egg,
and pour it boiling hot upon your Cucumbers;
let it ſtand eight Hours, then take them out while *:
and lay them on a Cloth to dry; afterwards put them
into a Pot, and boil the Vinegar with your Spice, and pour
it boiling hot upon them, and keep them cloſe ſtop’d by
the Fire for three Days; then they will be fit for Uſe.
You muſt put ſome Bay-Salt with the other Salt, in the
Pickle. A quarter of a Pound of Bay-Salt is enough for
a Hundred.
To pickle French Beans.

TD UT them a Month in Brine ſtrong enough to bear
P an Egg, then drain them from the Brine, and have
a Pickle as the Melons; pour it to them boiling hot, and
green them the ſame Way, and ſtop it cloſe.
Another Way.
A K E your French Beans, and make your Brine,
of Salt and Water, ſtrong enough to bear an Egg;
put your Beans in it for nine Days, then ſet ſome Water
over the Fire, and let it boil; then take your Beans clear
from the Brine, and put them into the boiling Water,
and give them one boil up ; then make Vinegar ſcalding
hot, as much as will cover them, drying your Beans firſt
from the Water; then put them into a Pot, and put the
Vinegar over them; cover them down cloſe for four or
five Days, then put your Beans and Vinegar over a ſlow
Fire an Hour; they muſt not boil; then put them into a
Pot with ſome Dill, half an Ounce of white Pepper,
, ſome all Spice, and Mace. -
Another Way.
ºr NATHER them before they have Strings, then put
them in a very ſtrong Brine, of Water and Salt, for
nine Days; then drain them from the Brine, and put
boiling hot Vinegar to them, and ſtop them cloſe twenty
four Hours; do ſo four or five Days following, and they
will turn green; then put to a Peck of Beans half an
Ounce of Cloves and Mace, as much Pepper, a Handful
of Dill and Fennel, and two or three Bay-Leaves. You
may do Broom-Buds and Purſlane-Stalks the ſame Way,
only let them lie twenty-four Hours, and no longer; if
- - they
they do not green, you may ſet them on the Fire in the
Pickle, and let them ſtand cloſe cover'd, and be but
warm; if they boil, they are ſpoiled.
Another Way. -
I_, AY them in Water and Salt eight or nine Days,

then take them out, and boil them in freſh Water
till they are very tender ; let the Water boil before you
ut them in ; then ſtrain them from it, and let them cool.
Make the Pickle of White Wine Vinegar, Salt, Cloves,
Mace, and Pepper; and when it is boil'd enough, and
your Beans are quite cold, then lay them in your Pot,
pour on your Pickle ſcalding hot, and cover them up
cloſe ; and if your Pickle chance to be mothery, boil it
again, and pour it on hot.
To pickle Beet-Roots and Turnips.
OIL your Beet-Roots in Water and Salt, a Pint of
- Vinegar, and a little Cochineal ; when they are
half boil'd put in the Turnips, being par'd, and when
they are boil'd take them off, and § them in this
Pickle. - -
7, pickle Red Callage.

LICE the Cabbage thin, and put to it White Wine
Vinegar and Spice, cold.
- To pickle Cabbage.
A K E a large fine Cabbage, and cut it ſmall ; ſea
ſon ſome Vinegar with what Spice you think fit,
then pour it on ſcalding hot two or three Times.
Turnips are pickled the ſame Way, only cut them like
Dice.
To pickle Flowers.
I C K L E them in half White Wine, and half Wi
negar and Sugar, and when cold put them up.
To pickle. Barberries.
ICK L E your Barberries, being fine in Bunches,
only in Water and Salt, ſtrong enough to bear an
Egg T.
To pickle Barberries.
A K E Salt and Water ſtrong enough to bear an
.# boil it, and cover them; if deſign'd for
Sauce, boiſ Vinegar ſeaſon'd with Spice, and a little Al
lom, enough to cover them.
Another Way.
O three Quarts of Water put one of white Salt ;
boil it a little, skim it, and let it ſtand till cold;
gather them when dry, pick out all the bruis'd ones, then
put them in a Glaſs, and cover them with the Brine, and
ſet them by. Before you uſe them, lay them in Water an
Hour.
To pickle Quinces.
O RE your fine Quinces, cut two or three of the
A worſt of them to Pieces, boil them with the Cores
in Water, Salt, and ſtale ſtrong Beer, core them well, and
ſtrain them; then put to this Pickle your fine Quinces,
and ſcald them; then take them off, and keep them in
this Pickle. -
To green Apricocłs.
A K E green Apricocks about the Middle of jºune,
or when the Stone is hard; put them on the Fire
in cold Water three or four Hours, cover them.
cloſe, but firſt take their Weight in double-refin'd Sugar,
then pare them nicely ; dip your Lumps of Sugar in
Water, and boil the Water and Sugar very well; then.
put in your Apricocks, and let them boil till they begin
to open ; then take out the Stone, and cloſe it up again,
and put them into your Syrup, and let them boil till they
are enough, skimming them all the While; then put
them in Pots.
Tº pickle Melons. -
AKE green Melons, as many as you pleaſe ;

then make a Brine ſtrong enough to bear an Egg,
and pour it boiling hot on the Melons,
- -
* tleſ]],
-w
‘The Houſ-keeper's 'Pocket-Book. 187

them down under the Brine; let them ſtand five or ſix:
Days, then take them out, and ſlit them down on one
Side, and take out all the Seeds, and ſcrape them well in.
the Inſide, and waſh them clean with cold Water; then.
take a Clove of Garlick, a little Ginger and Nutmeg
ſlic'd, and a little whole Pepper; put all theſe propor
tionably into the Melons, filling them up with whole
Muſtard-Seed; then lay them in an earthen Pot with the
Slits upwards, and take one Part of Muſtard, and two
Parts of Vinegar, enough to cover them, pouring it up
on them ſcalding hot, and keep them cloſe ſtop'd.
To pickle Melons.
ATHER them juſt before they are fit to eat, cut
out a long Piece off the Side, and take out all the
Seeds; then cover them with a ſtrong Brine of Water
and Salt, boiling hot, Ret them lie twenty-four Hours,
then ſet them on a quick Fire, make them boil once up,
and then take them out of the Kettle, and when cold.
bruiſe one whole Head of Garlick, and two Races of
Ginger, and mix it with four Spoonfuls of Muſtard, half
an Ounce of white Pepper, as much Cloves and Mace,
and a Nutmeg ſlic'd : put all this to four of them, put in
the Spice in its Place, then put them into a Pot, coves
them with the Vinegar, and keep them under it; cover
the Pot, that no Air gets in.
- To pickle Quincet.
OIL them in Water till they are a little ſoft, then
take them up, and put into the Liquor four Quin
ces; boil them an Hour, then ſtrain off the Liquor to
three Quarts; put in three quarters of an Ounce of
whole Cloves, Mace, and Cinnamon; then put the whole
Quinces into a Pot, and cover them with the Liquor and
Spice, and ſtop them very cloſe. i
- To pickle Offers. * *
AKE the Oyſter Liquor, and half as much Wa

, ter, three or four Blades of Mace, a little whole
Pepper, a Bit of Lemon-peel, and a little Salt ;
ſet
ſet this over the Fire, and let it boil; then put in a
Spoonful of Vinegar, and as much WhiteWine as Oyſter
Liquor; then waſh the Oyſters, and put them in, and let
them remain till enough, and keep them cloſe ſtop'd.
To make Mango of Codlins.
OU muſt ſcoop out the Ceres, and fill them with
Ginger, Muſtard, and all Spice; tye them cloſe,
and pour as much of the beſt Vinegar, ſcalding hot, as
will cover them; then tye a Cloth over them, then ſlice
ſome Nutmeg and Ginger, Cloves and Mace, put them
into a Pot, with as much Vinegar as will cover them, boil
up your Vinegar often, that they may be green, keep
them cloſe ty’d down, and they will keep a great While.
To pickle Samphire. -
I C K it, and lay it in a ſtrong Brine of Water and

Salt cold; let it lie twenty-four Hours, then ſet it
on a quick Fire, make it boil once, then take it up
quick, and pour it to the Samphire; let it ſtand twenty
four Hours, then ſet it again on a quick Fire, and make
it juſt boil; then take it off quick, and let it ſtand till
cold; then unſtop it, and take it up to drain; lay it into
a Pot, and let the Pickle ſettle, and cover it with the
clear of it; let it ſtand in a cool dry Place, and if the
Pickle mothers, boil it once a Month, let it ſtand till
cold, and then put the Samphire to it.
C H A P. XXVIII.
Dire&ions for making all Sorts of Wines, Mead, Cyder,
Shrub, &c. and diffilling Strong Waters, &c. after
the moſt approv'd Method.
To make Elder Wine.
A K E three Pecks of Elder-Berries, and put to
them ten Gallons of Water boiling hot, and let it
ſtand a Day and a Night, and then ſtrain it off,
and to each Gallon of Liquor put nine Pounds of pretty
good
good Sugar, a little Cinnamon and Cloves, but let it
boil half an Hour before you put your Sugar in, and
then half an Hour longer, and then let it ſtand to be al
moſt cold; then put in two or three Spoonfuls of new
Yeaſt, and let it ſtand to work two or three Days, and
tun it up in a Weſſel, and tap it, either at Bloſſom-time,
or Chriſtmas. - .
To make Elder-flower Wine.

A K E fix Gallons of Water, and put to it fifteen
Pounds of double-refin'd Sugar, and boil it very
- well together ; have ready pick'd better than a
quarter of a Peck of Elder-flowers, put them into the
Veſſel, and when the Liquor is almoſt cold put it to the
Flowers in the Veſſel; ſtir it very well, and put in fix
Spoonfuls of Syrup of Lemon, and four or five Spoonfuls.
of good Yeaſt : beat it very well in as it works, and in
a Day or two ſtop it up. When it is fine, you may
bottle it.
To make Elder Wine.

A K E a Gallon of Water, and two Pounds of: º
Sugar to a Quart of Syrup of Elder-Berries; take

a Cruſt of Bread, and ſpread a little Ale Yeaſt
upon it, to work it. -
Another Way. * - " .
A K E to every Gallon of Liquor five Pounds of

Malaga Raiſins, pick the great Stalks out, and
chop them very ſmall, and put them into a Tub
with a Tap-hole; boil your Water, and when the violent
Heat is off, pour it upon the Raiſins; cover it up cloſe
whilſt it is warm, and ſtir it up twice a Day; let it
ſtand eight or ten Days, but ſtir it not the Day you
draw it off; when you have drawn it off, put to every
Gallon a Pint of Elder-Berry Juice; fill your Veſſel, and
keep filling it every Day, till it has done working. You
may have a ſmall Sort of Wine, by putting a third Part
of the Water upon the Raiſins, and ordering it as the
former. Bake your Berries with Bread, and when it is
cold clear it off. - To
199 The Houſe-keeper's Tocket-Boºk.
To make Raiſin Wine. -
- A K E five Pounds of Raiſins. (Velvedore) to a

Wine Quart of Water; pick the Raiſins, and
bruiſe them, ſtir them for nine Days together,
then preſs them, and put them in a Cask, fill it full, and
ſtop it up cloſe.
- To make Malaga Wine.
Tº AKE Malaga Raiſins, pull off the great Stalks,
thop them, and then infuſe them in Water, put
ting fix Pounds to a Gallon; let them ſtand till
they have fermented a Week, ſtirring them once or twice
a Day; then ſtrain them off, ſqueezing them hard thro'
Canvas, and º the Liquor into #. not filling
them quite full, and ſtop them cloſe ; let it ſtand in a
cool Place till it is fine, and then bottle it off, and drink
it at your Pleaſure. Don't put the Vent-Peg in too
cloſe at firſt. If you make Elder Wine, put a Pint of
Elder Syrup to a Gallon of the Wine.
To make Orange Wine.
AKE fix Gallons of Spring Water, twelve Pounds
- of fine Powder Sugar, and the Whites of four
- Eggs; beat them very well, mingle it into the
Water and Sugar boiling, half an Hour, and skim it very
clean; then take fifty Oranges, and pare them very thin,
that there be none of the White; put the Orange-Paring
into Water and Sugar, and ſqueeze the Juice of the
‘Oranges in it alſo; let it ſtand till it is cold, and then
put in fix Ounces of Syrup.
Another Way.
of Loaf or powder'd Sugar, and five or fix
Whites of Eggs well beat; put them in the Wa
ter and Sugar cold, then boil them three quarters of an
Hour, and skim it as long as any will riſe; then pour
it hot upon the Rinds of five and twenty Oranges, and
when it is cold put in the Juice of fifty Oranges, and
- Rinds
Rinds of five and twenty more; they muſt be par'd very
thin; put it into the Veſſel, and let it ſtand two or three
Months before you bottle it.
To make Orange Wine.
*T-MO five and twenty Gallons of Water take fifty-ſix
Pounds of Sugar, fine and powder'd, and twelve
-Whites of Eggs beaten; ſtir the Water, Sugar,
and Eggs, well together in your Boiler, cold, and when
it is ready to boil skim it, and let it boil an Hour; when
cold, ſtir into it a Pint of Ale-Baum, and cover it; let
it ſtand four Days, and ſtir it three or four Times a Day;
then take two ſmall Oranges, and pare them nicely, with
as little Rind as poſſible.
Another Way.
of Sugar, and four Whites of Eggs, beat well, and
put into the Water cold; let it boil three quarters
of an Hour, taking off the Scum as long as it will riſe;
take fifty Oranges par'd very thin, put the Water, &c.
very hot upon the Peels, ſo let it ſtand till it is cold;
then put to it the Juice of the Oranges, with fix Ounces
of Syrup of Citron, and fix Spoonfuls of Yeaſt, beaten
together, and let it ſtand to work two Days and Nights;
then put it into a Veſſel, with a Gallon of Rheniſh or
White Wine, and throw into it two or three Handfuls of
the Peels, which will fine it beſt. At a Fortnight or
three Weeks end, if fine, draw it into your Bottles.
To make Cowſlip Wine.
IRST take three Gallons of Spring Water, and
put in fix Pounds of Six-penny Sugar, and make it
juſt boil up, and ſo skim it clean, and let it ſtand till it
is almoſt cold; and take a Handful of the faireſt Bloſſoms
of Cowſlips, and the Juice of two Lemons, and three or
four Spoonfuls of Yeaſt, and ſtir it all together.
To make Cowſlip Wine.
O ſeven Gallons and a half of Water (Wine
Meaſure) take fifteen, Pounds of Sugar; let it
boil three quarters of an Hour, and when it is
but warm put in five Pecks of Cowſlips pick'd from the
Stalks ; if you grind ſome of the Flowers, it will look
better; then have five or fix Lemons pard, ſqueeze them.
in, but ſqueeze ſome of your. Lemons into four or five
Spoonfuls of new Yeaſt, and ſtir it; let them work one
Night in a Stand, ſtir them in ſometimes, then put all
into a Rundlet, ſo let it ſtand ſtop'd up cloſe for three
Weeks, then bottle it. - -
Another Way.
O five Gallons of Water take ten Pounds of Su
- gar, which put into the Water; when it is
cold, ſet it on the Fire, and boil it a full Hour,
skimming it as long as any riſes; when it is cool enough
to ſet to work, toaſt a Piece of Bread very hard, and
ſpread it with three or four Spoonfuls of Ale-Yeaſt, and
put it into it when it works; take out the Toaſt, and put
into the Liquor as many Pints of Cowſlip-Flowers brim
med, as you had Pints of Water; let it ſtand three or
four Days, ſtirring it twice a Day; ſtir in the Flowers,
add five Lemons, the Juice of which put in them, tunit
in a Veſſel of fit Bigneſs, and when it has done work
ing, ſtop it up. In three Weeks you may bottle it. Add
three or four Pints of Water to this Quantity, for the
Waſte of the boiling, without more Sugar. This will
keep a Year. For preſent drinking, you may make it
with a Pound and a half of Sugar to a Gallon.
Another Way.
A KE'as many Gallons of Water as you pleaſe,
| to every Gallon of Water put a Pound of Loaf
Sugar, boil it together for two Hours as faſt as
poſſible, and raiſe the Scum in the boiling with the
Whites of two Eggs to every Gallon; skim it very clean,
-
and when the Water and Sugar is thus boil'd, have in

... *s
*. Readineſs
Readineſ, a Peck of pick'd Cowſlips to every Gallon of
Water, and a little ſhred; put the Cowſlips into a broad
Tub, and pour the Liquor ſcalding hot upon them, and
ſtir it well together; let it ſtand ſo twenty-four Hours,
then ſtrain it through a Sieve into a deeper Tub, and
toaſt ſome Toaſts of white Bread, and ſpread as much
Baum on them as wou'd ſuffice to work ſo much Beer,
heating a Skillet full of the Liquor, to make the reſt ſo.
warm as to work; let it work like Beer, and no longer;
in the working put to each Gallon two Spoonfuls of Sy
rup of Citron; remember when you boil the Water, to
put in ſome Lemon-peel; when it has done working, bar
rel it up cloſe, putting then to every Gallon another
|
Spoonful of Syrup of Citron. When it is a Fortnight
old, bottle it. To every ſix Gallons you make, you muſt .
allow ſeven Gallons of Water, and ſeven Pounds of
Sugar.
To make Mead. .
- A K E four Gallons of Water, and ſix Pounds
- of Honey, and the Whites of three or four
- Eggs ; boil it, and skim it, and then put two
Ounces of beaten Ginger, and a little Lemon-peel; let
it boil almoſt half an Hour, then ſtrain it, and when
gold put to it a little Yeaſt; when it is white over, turn
it up. At three Weeks End bottle it up. In ten Days
it will be fit to drink. -
To make white Mead.

A K E three Gallons of Water, and a Quart of
Honey; if it be not ſtrong enough, add more;
boil it an Hour, and skim it very clean; then
take it off and ſweat it, and work it with Yeaſt to ſuch
a Height as you ſee it will bear ; then put it into a Rund
let, and in three Days draw it out into Bottles, and boil
in it ſome Ginger. You muſt put it into a Rundlet whilſt
it works, to preſerve the Bottles from breaking.
.* K ... Tº
To make white Mead.
*AKE twenty Quarts of Water, and when it is
warm put in two Quarts of Honey, and two
Pounds of Loaf Sugar, and when it boils ſkim it
as long as it will riſe; then take it off the Fire, and pour
it into a clean earthen Diſh; then take off the Rinds of
eight Lemons nicely, put them in, and ſqueeze in the
Juice, and put in #! Races of Ginger, and four Tops
of Roſemary, and when it is almoſt cold put it into a
Veſſel; then take ſome white Bread Toaſts cover'd with
four Spoonfuls of Yeaſt, and put into the Veſſel; ſtop all
up cloſe, and in five Days it will be fit to drink.
To make Mead.
O every Gallon of Water put a Quart of Honey,
let it boil till one Part in four be waſted, raiſe the
Scum with Whites of Eggs, and when it is taken
off put in a few ſton'd Raifins; when it is boil'd enough,
ſet it a cooling, and when it is as cool as Ale is, ſet it a
working, ſpread Yeaſt upon-Toaſts, and put it into it;
let it ſtand twenty-four Hours before you tun it, and keep
it in the Veſſel a Month.
How to order Cyder. .

ET your Fruit lie a Fortnight after it is gather'd,
then ſtamp it, and let it ſtand twenty-four Hours
before you ſtrain it off; then tun it up, but don't ſtop it
too cloſe: At ſix Weeks End draw it off into a freſh
Veſſel, and put to it four Pounds of brown Sugar to
twelve Gallons of Cyder, as much Iſing-glaſs, diſſolved
in Brandy, or White Wine, as is ſufficient to fine what
Quantity you make (an Ounce will fine a Hogſhead of
Cyder), and be ſure you mix your Iſing-glaſs very well
with a ſmall Quantity of your Liquor; then put it into
your Barrel, and ſtop it cloſe. . It will be fit to bottle in
a Fortnight's Time. After it is rack'd off, it will be fit
to drink at Chriſtmas, but better if you keep it longer.
**- - To
*
ºtre- **-*.*
-
Tu Houſe-keeper's Pocket-Book. 195
To make Cherry Wine.
A K E the Cherries, and bruiſe them, and let
them ſtand ſome Hours; then ſtrain them, and to
a Gallon of Juice put two Pounds of Sugar; put
it into a Veſſel, and your Juice to it, and let it ſtand fix
Months; a ſmall Quantity need not ſtand ſo long; ſtir it
while it works, and bung it up cloſe.
, To make Birch Wine.
O every Gallon of Birch Water add two Pounds
. . of Sugar, and boil it half an Hour; ſkim it very
well, let it ſtand a While to ſettle, and then pour it from
the Grounds; put Yeaſt to it, and work, it as you do
Ale, before you tun it; ſmoke the Veſſel with Brim
ſtone: You may hang a ſmall Bag of ſlit Raiſins in the
Veſſel, and let it ſtand three or four Months before you
bottle it. -
To make Curran Wine.

ICK the Currans clean from Stalks and Leaves, and
to three Pounds of Currans take a Pound of Sugar,
and a Quart of Water; let it be boil'd, and cold again;
bruiſe your Berries well, and mix them in your Water;
then put them in a Spigget-pot, let them ſtand twenty
four Hours, then ſtir them together, and let it run thro'
a fine Sieve, without any preſſing; ſo put it into a Pot
again, with your Sugar in it, and let it ſtand fourteen
Days cloſe cover'd ; then draw it clean off, and bottle in
the Dregs; put it in a Flannel Bag, and that which drops
clear bottle up for your Uſe. - -
Another Way.
ATHER your Currans when full ripe, ſqueeze
them with your Hands till they are all broke,
then put to them thirty-two Quarts of Water, fixty
Pounds of Sugar, and two hundred Pounds of Currans;
this will make a Caſk of twenty Gallons; let your Cur
rans and Water ſtand together four and twenty Hours,
ſtirring it often in the Time. - *
- K 2. T.
To make Ginger Wine.
A Tº: twenty Quarts of Water, five Pounds of
Sugar, three Ounces of white Ginger, and a Pen
myworth of Liquorice, and boil them well together ;
when it is cold put a little new Yeaſt upon it, but not
too much, put it into a Barrel for a Week or ten Days,
and then bottle it, putting a Lump of Sugar into every
Bottle. In four Weeks it is drinkable.
To make Green Gooſeberry Wine.

O every Pound of Gooſeberries, pick’d and bruis'd,
| put a Quart of Water, and let it ſtand two or
three Days, ſtirring it up every Day; to every Gallon of
Wine, when clear'd, put in three Pounds of Sugar, and
put it into a ſweet Barrel; let it ſtand fix Months, then
bottle it; put a Pound of Malaga Raiſins into every Gal
lon, when it is put into the Barrel. - -
To make ripe Gooſeberry Wine.

AKE your Gooſeberries, and bruiſe them very
well, and to every three Quarts take a Quart of
Water; boil it, put it pretty hot on the Gooſeberries, and
let it ſtand cover'd all Night; the next Morning ſqueeze
out the Juice, and to every Gallon put three Pounds of
Sugar ; melt it very well, and let it ſtand in an open
Tub till the next Day; at Night cover it, then take off
the thick Skin, and tun it up; don't let your Veſſel be
quite full, clay it very cloſe, and temper your Clay with
Beef Brine, and after ſtrew Salt upon it; in three or
four Days open the Veſſel, and take off the thick Skin,
and do ſo as long as any riſes; be ſure to ſtop it always
cloſe down again; it will be ſo for eight Weeks, before it
be clear, perhaps longer before it be fit to bottle; have
two Taps in the Veſſel, at a good Diſtance from each
other; begin to bottle it at the higheſt Tap. At firſt
broaching perhaps it may not be clear, but after you have
drawn out a Quart, if it is not clear, let it ſtand a little
longer. It ſhould run through a Flannel Bag when you
bottle it. Eleven Gallons of Gooſeberries, and fix
* - :- Gallons
Gallons of Water, is enough to fill a twelve Gallon
Rundlet.
To make Gooſeberry Wine.

T A K E your Gooſeberries when full ripe, break
them, and put to them the ſame Quantity of boil
ing Water; put them into a Tub, and ſet them ſtand
sight and forty Hours, then ſtrain it through a Linnen
Bag, and to every Gallon of Liquor put two Pounds and
a half of Sugar; then put it into your Weſſel, and let it
work of itſelf; when ſettled, boil it up, and let it ſtand
till Chriſtmas; then bottle it off for your Uſe.
To make Balm Wine. -
O nine Gallons of Water put fourteen Pounds of

Sugar, boil it three quarters of an Hour, and let
it ſtand till it is pretty cold; then put in three or four
Pounds of the Tops of Balm a little bruis'd, put into
your Barrel a Pennyworth of Yeaſt, pour your Liquor
upon it, and ſtir it together a Day ; at Night ſtop it up
cloſe, let it ſtand a Fortnight, then bottle it, putting a
Lump of Sugar in every Bottle.
To make Winegar.
UT twenty Pounds of coarſe Sugar to twenty-four
Gallons of Water, and a Pound of brown Bread,
and boil it an Hour; then take the Bread out, and put it
into an open Thing to cool, and the next Day put in a
Pint of Yeaſt; let it ſtand fourteen Days, then put it into
your Caſk, which muſt be painted, and Iron-bound, to
prevent Leakage, and ſet it out in the Sun till Michael.
mas. The beſt Time to begin is in February, that it may
go out in March.
- To make Shrub. -
O nine Quarts of Brandy, put two Quarts of Le

.. . mon-juice, and four Pounds of Loaf Sugar; infuſe
half of the Lemon-peels in the Brandy four and twenty
Hours, then put it into a Caſk that holds near, or exact
the Quantity; let it be well roll'd and jumbled once a
K 3 Day,
198 The Houſe-keeper’s ‘Pocket-Book.
Day, for four or five Days, then let it ſtand till it is
fine; ſo bottle it off: A few Oranges do well amongſt
the Lemons. If it be made of Orange-juice, half the
Quantity of Sugar will do; but if it be half Lemons,
and half Oranges, three Pounds of Sugar will not be ſuf
ficient: I have experienced it.
N. B. The above Receipt is right, if you would make
it rich and good; if you would make it poorer, then you
may put in more Brandy: It generally fines in ten or
twelve Days, but it ſhould not be bottled off till it is
perſectly fine.
To make Blackberry Wine.
A K E half a Buſhel of Blackberries, and put five
Gallons of boiling Water on them, let them ſtand
forty-eight Hours, then take half a Peck of Sloes,
and ten Pounds of Sugar, boil them all together for an
Hour, and work it as the Elder Wine.
To make Clove-Gilliflower Wine.

AKE fix Gallons and a half of Spring Water,
and twelve Pounds of Sugar, and when it boils
ſkim it, putting in the Whites of eight Eggs, and
a Pint of cold Water, to make the Scum riſe; let it boil
for an Hour and a half, ſkimming it well; then pour it
into an earthen Veſſel, with three Spoonfuls of Baum;
then put in a Buſhel of Clove-Gilliflowers clip'd and
beat, ſtir them well together, and the next Day put fix
Ounces of Syrup of Citron into it, the third Day put
in three Lemons ſlic'd, Peels and all, the fourth Day tun
it up, ſtop it cloſe for ten Days, then bottle it, and put
a Piece of Sugar in each Bottle.
To make Rasberry Wine.
A K E three Pounds of Raiſins in the Sun, when
clean waſh'd, and ſton'd, and put them into two
- Gallons of Spring Water, which is firſt to be
boil'd half an Hour; put in the Raiſins as ſoon as it is
taken off the Fire, then put in fix Quarts of freſh Raſ
berries, and two Pounds of Loaf Sugar; all theſe being
put
put into a deep ſtone Pot, muſt be ſtirr'd very well, and
cloſe cover'd ; let it ſtand in a cool Place, ſtirring it
twice a Day; then paſs it through a Hair Sieve, and
put the Liquor into a cloſe Veſſel, with a Pound of
Loaf Sugar more; let it ſtand a Day and a Night to ſet
tle, and then bottle it, with a little Sugar.
In the ſame Manner you may make Wine of Goofe
berries, Currans, or any other Fruit.
To make Verjuice, and diffil it.
A K E green Grapes, or Crab Apples, grind them
and preſs out the Juice (it will be fit to uſe in a
Month), then diſtil it in a cold Still, and in a few
Days it will be fit to pickle Muſhrooms, or to put in
Sauces where Lemon is wanting. -
To diffil Honey Water.

A K E a Gallon of ſtrong Spirits, a Gill of Ho
ney, three quarters of a Pound of Coriander-ſeed,
and half an Ounce of Cloves; bruiſe both the
Cloves and Seeds, and add a large Handful of Lemon
and Orange-peel; mix all theſe together, and diſtil them
over a gentle Fire. It is an excellent Thing for the
Cholick. -
To make Aqua Mirabilis.

A K E three Pints of Brandy, a Quart of White
Wine, three Pints of the Juice of Celandine,
Galengale, Cardamoms, Cubebs, Melilot Herbs
and Flowers, Nutmeg, Cinnamon, Mace, Cloves, and
Ginger, of each a full Dram; bruiſe them in groſs Pow
der, and mix them with the Liquor; put them together
into a cold Still, paſte it up cloſe, and let it ſtand till the
next Morning; then put Fire to the Still, and let it drop
into a wide-mouth'd Bottle upon half a Pound of double
refin'd Sugar, or Sugar-candy; hang in the Bottle a
Grain of Ambergreaſe, and a Pennyworth of Saffron,
clear it off by Pints, and ſqueeze in the Saffron as you
diſtil the Bottles, and when you think the Colour is
K4 gone
2Oo The Houſe-keeper's Pocket-Book.
gone out of the Cloth, put in more Saffron: If the Su
gar will not ſweeten all, put in more at the laſt.
To make Hungary Water.
O a Gallon of ſtrong Spirits put half a Peck of
Roſemary Flowers, infuſe them in the Spirits a
Fortnight, and then diſtil them.
Surfeit Water.
T O every Gallon of French Brandy put four Pounds
of Poppies pick’d clean from the Greens and Seeds,
and gather'd very dry, half a Pound of Raifins ſton'd,
half a Pound of Figs, a quarter of a Pound of green Li
quorice ſcrap'd and ſlic'd, a quarter of a Pound of Cori
ander-Secd, a quarter of a Pound of Anniſeed bruis'd,
and an Ounce of Cardamum-Seed; let them infuſe in a
glaſs Jar in the Sun for fourteen or fifteen Days, then run
it through a Jelly-Bag, and put to it a Quart of Anniſeed
water, and a little Sugar.
To make Milk Water.
AKE Mint, Balm, and Marigolds, of each a
Handful, ſome Roſemary, a little Wormwood and
Carduus ; not too much of the two laſt, becauſe
they are ſtrong; ſhred them ſmall, and put into your
Alembick a Gallon, or more, of new Milk; bring it off
with a good Fire, but not too fierce, for then it will be
white: It will bring off three Pints, or two Quarts, at
the moſt. When you have got a Bottle off, take off the
Head of your Still, and turn your Herbs; keep your
Alembick cool, likewiſe, with Water and Cloths.
To make the beft Uſłuebaugh. .

*T* AKE a Gallon of Aqua Vitae, a quarter of a
Pound of Loaf Sugar beat, a quarter of a Pound
of Liquorice ſlic'd, a quarter of a Pound of Fen
nel-Seed bruis'd, half a quarter of a Pound of Dates
ſton'd, a quarter of a Pound of Raiſins ſton'd, a quarter
of a Pound of Currans, half a quarter of a Pound, of
Cinnamon bruis'd, an Ounce of Ginger ſlic'd, half an
Ounce
Ounce of Cloves bruis'd, and half a quarter of a Pound
of Nutmegs ſlic'd ; put all theſe Ingredients into the Gal
lon of Aqua Vitae, and ſtir them once a Tay, for three
weeks or a Month together; then diſtil it off fine with a
cold Still, mix it all together, and put it into a Bottle;
you muſt have five Grains of Muſk and Amber, put in a
fine Sarſenet Bag, to put in the Bottle, with a Lead to
fink it, and a String to take it out, when you pleaſe.
To make Orange Water.
AKE a Gallon of Nantz Brandy, and put into it
the Peels of twenty-four Oranges thin par’d; let
them ſteep in the Brandy twenty-eight Hours,
then take a Gallon of Spring Water, four Pounds of good
Sugar, the Juice of twelve of the Oranges you cut the
Peels off, ſet it over the Fire, and boil it to a thin Syrup,
and be ſure to ſkim it well ; then pour off your Brandy
from the Peels, and put your Syrup to it ſcalding hot :
ſtop it cloſe, and let it ſtand a Day; then pour it off, and
mix the Syrup and Brandy together, and bottle it.
C H A P. XXIX.
Promiſcuous Receipts, not inſerted in the fºregoing Chapters

under their proper Heads, -
To ſtew Cucumbers.
AKE about a Dozen of large Cucumbers, and
ſlice them; then take three Onions, and cut
them very ſmall; put theſe in a Sauce-pan over
the Fire, to ſtew, with a little Salt, ſtir them often, till,
they are tender, and then drain them in a Cullender as
dry as poſſible; then flour them, and put ſome Pepper to
them ; then fry them in Butter till they are brown, and
put to them a Glaſs of Clarret, and when this is mix’d
with them, ſerve them under roaſt Mutton, or Lamb, o
elſe ſerve them on a Plate upon fry’d Sippets. .
K 5 º Stew'd
so. The Houſe-keeper's ‘Pocket-Book.
Stew'd Muſhrooms.
AKE freſh Muſhrooms, either in Buttons, or when
the Tops are ſpread, clean them well, waſhing
the Buttons with a wet Flannel, and the Tops
muſt have their Skins pull'd off, and their Gills ſcrap’d
out, if they happen to be ſound, or elſe don't uſe them;
cut the Tops, if they are good, in large Pieces, and put
them all together in a Sauce-pan, without any Liquor,
cover it cloſe, and let them ſtew gently, with a little Salt,
till they are tender, and cover'd with Liquor; then take
out your Muſhrooms, and drain them, or elſe put ſome
Pepper to them, with ſome White Wine, and when they
have boil'd up |. off the Sauce, and thicken it with a
little Butter roll'd in Flour; ſome will put in a Shallot at
the firſt, and other Spice, but that will ſpoil the Flavour
of the Muſhrooms, which every Body defires to preſerve.
A Florentine of Flº or F/4.
AKE ſome lean Veal, and cut it in thin Slices,
-ſeaſon them with Cloves, Mace, Nutmeg, Pepper
and Salt, and ſweet Marjoram ; put theſe Slice
upon Slice, with the Mixture, and ſome fat Bacon;
then put them into a Diſh, and bake them in a Cruſt,
with Balls of Forc’d-meat, and a little Pepper, ſome
Muſhroom-Buttons, and ſome Cock's-combs blanch'd, a
Slice or two of Lemon, with half a Pint of White Wine,
and a Pint of Water; then cloſe the Pye, and bake it in
a briſk Owen, and ſerve it hot.
- Salmigundy.
A K E the Lean of ſome Veal that has been
roaſted or boil'd, take none of the Skin, nor
any Fat, mince this very ſmall (you muſt have
about half a Pound of it), then take a pickled Herring,
and ſkin it, and mince the Fleſh of it, or the Fleſh of
four Anchovies; cut a large Onion, with two Apples, as
ſmall as the reſt; mix theſe together, laying them in lit
tle Heaps, three on a Plate; ſet ſome whole Anchovies
curl’d, or upright, in the Middle, and garniſh with Le
IgCit
--→--— -

mon and Pickles. This to be ſerv'd cold, with Oil, Vi
negar, and Muſtard. -
To jug a Hare.
(7 HEN you have cas'd your Hare, turn the Blood
out of the Body into your Jug, then cut your
Hare to Pieces, but don't waſh it; then take three quar
ters of a Pound of fat Bacon, and cut it in Slices; pour
in then to the Blood near a Pint of ſtrong old pale Beer,
and put in an Onion ſtuck with twelve Cloves, and a
Bunch of ſweet Herbs; then ſeaſon your Hare with Pep.
per and Salt, a little Nutmeg, and a little Lemon-peel;
then put your Hare in your Jug, a Layer of Hare, and
a Layer of Bacon; then ſtop the Jug cloſe, that no
Steam can come out, and put the Jug in a Kettle of
Water over the Fire, and let it ſtew three Hours; then.
ſtrain of the Liquor, and thicken it with burnt Butter ;
ſerve it hot, and garniſh with ſlic'd Lemon.
Aſparagraſ, Soup.
A K E five or ſix Pounds of lean Beef cut in
Lumps, and roll'd in Flour; then put it in your
Stew-pan, with two or three Slices of fat Bacon
at the Bottom ; then put it over a ſlow Fire, and cover
it cloſe, ſtirring it now and then, till the Gravy is
drawn; then put in two Quarts of Water, and half a
Pint of pale Ale, cover it cloſe, and let it ſtew gently
for an Hour, ſome whole Pepper, and Salt to your Mind;.
then ſtrain out the Liquor, and take off the Fat; then
put in the Leaves of white Beets, ſome Spinnage, ſome
Cabbage-Lettice, a little Mint, ſome Sorrel, and a little
ſweet Marjoram powder'd ; let theſe boil up in your Li
quor, then put in the green Tops of Aſparagraſs cut
ſmall, and let them boil till all is tender; ſerve it hot
with a French Roll in the Middle.
P *
Čaič.
Inſtead of Aſparagraſs, you may put in green
K 6. Stew'a'
204 The Houſe-keeper's Pocket-Bok.
Stew’d Apples.
AKE eight large Pippins, par'd and cut in Halves,
then take a Pound of fine Sugar, and a Quart of
Water; then boil the Sugar and Water together,
and ſkim it, and put your Apples in the Syrup to boil,
covered with Froth till they are clear and tender; put a
little Juice of Lemon in, and Lemon-peel cut long and
narrow, and a ſmall Glaſs of White Wine; let them
give one Boil up, then put it in a China Diſh, and ſerve
it cold.
Collar'd Beef.
A K E a Flank of Beef, and take out the Griſtles,
and the Skin off the inſide; then take two Oun
ces of Salt-petre, three Ounces of Bay-Salt, half
a Pound of common Salt, and a quarter of a Pound of
brown Sugar; mix theſe all together, and rub your Beef
well; then put it in a Pan, with a Quart of Spring Wa
ter, for four Days, turning it once a Day; then take
your Beef out, and ſee that your Fat and Lean lie equal ;
then take ſome Pepper and Cloves, a good deal of Parſley
and ſweet Marjoram, ſhred ſmall, and ſome Bacon Fat
cut very ſmall; mix theſe together, and ſtrew it over
the infide of your Beef; then roll it hard in a Cloth,
and ſew it up, and tie it at both Ends; then put it in a
deep Pan with the Pickle, and a Pint of Water; you may
add a Pint of Clarret, or ſtrong Beer, and muſt put in
an Onion ſtuck with Cloves, and a Pound of Butter;
then cover your Pan with a coarſe Paſte, and bake it all
Night; then take it hot, and roll it harder, and tie it
round with a Fillet cloſe; then put it to ſtand on one
End, and a Plate on the Top, and put a Weight upon
it, and let it ſtand till it is cold; then take it out of the
Cloth, and keep it dry.
- To make Cock's-combs of Tripe.
A K E lean Tripe, and pare away the fleſhy
| Part, leaving only the horny Part about the
- Thickneſs of a Cock's-comb; then with a Jag
ging
ging Iron cut Pieces out of it in the Shape of Cock's
combs.
Forc’d-meat Balls, and ſweet Balls.

T * AKE part of a Leg of Lamb, or Veal, and mince
it ſmall, with the ſame Quantity of Beef-Suet;
put thereto a good Quantity of Currans, and ſeaſon it
with ſweet Spice, and a little Lemon-peel, three or four
Yolks of Eggs, and a few ſweet Herbs; mix it well to
gether, and make it into little Balls.
Savory Balls.
A K E part of a Leg of Lamb, or Veal, and mince
it with the ſame Quantity of Beef Suet, a little
lean Bacon, ſweet Herbs, a Shallot, and an Anchovy;
beat it in a Mortar till it is as ſmooth as Wax, ſeaſon it
with ſavory Spice, and make it into Balls.
Another Way.
A K E the Fleſh of a Fowl, Beef Suet, and Mar.
row, the ſame Quantity, fix or eight Oyſters, lean
Bacon, ſweet Herbs, and ſavory Seaſoning; pound it,
and make it into Balls. -
A Regalia of Cucumbers.
A K E twelve Cucumbers, and ſlice them thin,
put them into a coarſe Cloth, beat and ſqueeze
them very dry, and flour and fry them brown; then
put to them Clarret-Gravy, ſavory Spice, a Bit of But
ter roll'd up in Flour, and toſs it up thick. They are
Sauce for Mutton or Lamb. -
The ſweet Spice is Cloves, Mace, Nutmeg, Sugar,

‘Salt and Cinnamon.
The ſavory Spice is Pepper, Salt, Cloves, Mace and
Nutmeg.
A Florentine of a Kidney of Weal.
H RED the Kidney and Fat with a little Bit of
Spinnage, Parſley, Lettice, Pippins, and Orange
peel; ſeaſon it with ſweet Seaſoning, a good Handful of
- Currans,
Currans, two or three grated Biſkets, Sack and Orange
flower Water, and two or three Eggs; mix it in a Body,
and put it into a Diſh cover'd with Puff-Paſte, cover'd
with a cut Lid of the ſame, and garniſh the Diſh.
A Rice Florentine.
O I L half a Pound of Rice tender in fair Water,
then put to it a Quart of Milk, boil it thick, and
ſeaſon it with ſweet Spice; mix it with eight Eggs well
beat, half a Pound of Butter, or the Marrow of two
Bones, with half a Pound of Currans, three grated Biſ
kets, and Sack and Orange-flower Water; put it in a
Diſh (being cover'd with Puff-Paſte), and cover it with a
cut Lid, and garniſh the Brims. -
A Florentine of Orange and Apples.

UT ſix Seville Oranges in Halves, ſave the Juice,
put out the Pulp, and lay them in Water twenty
four Hours, ſhifting it three or four Times; then boil in
three or four Waters, in the fourth Water put to them
a Pound of fine Sugar, and their Juice, boil them to a
Syrup, and keep them in the Syrup in an earthen Pot.
When you uſe them, cut them in thin Slices. Two of
theſe Oranges will make a Florentine, mix’d with ten
Pippins, pard, quarter'd, and boil'd up in Water, and
Sugar. Lay them in a Diſh cover'd with Puff-Paſte, lay
on it a cut,Lid, and garniſh the Brim of the Diſh. A
Florentine of Currans and Apples is made the ſame Way.
To make Sago.
O every Ounce of Sago put a Pint and a half of
Water, pick your Sago clean, boil it half an
Hour, ſkim it clean, then put in Lemons and fine Sugar,
and a little Cinnamon, to your Taſte.
A Pompetone.
p" A K E a Fillet of Veal, mince it ſmall with the
ſame Quantity of Beef Suet, beat it with a raw
Egg, or two, to bind it, ſeaſon it with ſavory Spice, and
make it into the Form of a thick round Pye; fill it thus,
lay
lay in it thin Slices of Bacon, ſquab Pigeons, ſlic'd Sweet
breads, Tops of Aſparagraſs, Muſhrooms, Yolks of hard
Eggs, the tender Ends of ſhiver'd Palates, and Cock's
combs blanch'd and ſlic’d.
. To make Sauſages.
*T* AKE Pork, more Lean than Fat, and ſhred it;
then take the Lean of the Pork, and mince it,
ſeaſon each a-part with minc'd Sage, and pretty high of .
ſavory Seaſoning; clear your ſmall Guts, and fill them,
mixing ſome Bits of Fat between the minc'd Meat;
j. a little Wine with it, and it will fill the better.
Tie them in Links.
Polonia Sauſages.
A K E a Piece of red Gammon of Bacon, and half
boil it, mince it with as much Bacon-Lard put to
it, minc'd Sage, Thyme, and ſavory Seaſoning, the
Yolks of twelve Eggs, and as much Wine as will bring
it to a pretty thick Body; mix them with your Hands,
and fill them in Guts as big as four ordinary Sauſages.
Hang them in a Chimney a While, and eat them with
Oil and Vinegar.
- To coddle Codlins.
DUT your fair Codlins in a braſs Pan, with Water,
over a Charcoal Fire, till they are ſcalding hot;
keep them cloſe cover'd, and, when they will ſkin, ſkin
them, and put them in again, with a little Vinegar, and
let them lie till they are green.
- To cure, or ſweeten a Cask.
F your Caſk be muſty, boil Pepper beaten in Water,
an Ounce to a Hogſhead, fill your Veſſel therewith
ſcalding hot, and ſo let it ſtand two or three Days: Or
elſe take about two Pounds of Quick-Lime to fix or ſe
ven Gallons of boiling hot Water, which put into your
Caſk, and ſtop it up cloſe, and roll it up and down, till
the Lime be thoroughly ſlack'd,
Tø
To make Gooſeberry jam.
( * AT H E R your Gooſeberries full ripe, of the
I green Sort, top and tail them, and weigh them,
a Pound of Fruit to three quarters of a Pound of double
refin'd Sugar, and half a Pint of Water; boil your Wa
ter and Sugar .#. ſkim it, and put in your Gooſe
berries, and boil them till they are clear and tender ;
break them, and put them into your Pots. -
To deſtroy Bugs.
A K E half a Pound of Quickſilver, and kill it
with two Ounces of Penice Turpentine; then put
it into a Pound of Hog's Lard, and mix it well in a
Mortar; anoint the Joints of the Bed with it, with a
Bruſh; take Care, and don't touch it with your Fingers.
If they are in the Walls, mix it with the White-Waſh,
made hot.
To ſtew Golden Pippins.

A RE your Pippins, ſcoop out the Cores, and throw
them into the Water, to preſerve their Colour; to
a Pound of Pippins thus prepard, take half a Pound of
double-refin'd Sugar, and a Pint of Water; boil them,
and ſtrain the Syrup, before you put the Pippins in ;
when they are in, let them boil a little, to make them
clear, and when they riſe put in a little Lemon-peel, and
the Juice of a Lemon, to your Taſte.
To make Flomery.
A K E a large Calf's Foot, cut out the great
Bones, and boil them in two Quarts of Water;
-E- then ſtrain it off, and put to the clear Jelly half
a Pint of thick Cream, two Ounces of ſweet Almonds,
and an Ounce of bitter Almonds, well beaten together;
let it juſt boil, and then ſtrain it off, and when it is
as cold as Milk from the Cow, put it into Cups, or
Glaſſes.
An
An Olave Florentine. -
UT the Lean of a Leg of Veal in thin Slices,

then beat it on both Sides with the Back of a
Knife, and ſeaſon it with Cloves, Mace, Pepper, and
Salt ; then roll them up one by one, with a little thin
Slice of Bacon in the Middle of each of them; put it
into a Pewter Diſh, and fifty Balls of Forc'd-meat; lay
them in with the Veal, and put over it three or four
Slices of the Rind of Lemon, twenty large Oyſters, fix
Ounces of freſh Butter, half a Pint of Clarret, and as
much Water; cover it with Puff Paſte, bake it, and ſerve
it hot. The ſame Way for a Calf's-Head Florentine,
only parboil the Head (cut in Bits), and leave out the
Bacon, and add ſome Sauſages, a Veal Sweetbread, and
a Pullet, boil'd tender, blanch'd, and cut in Pieces.
To ſlew Apples for Puff Paffe.

ARE and quarter your Pippins, then cover them
with cold Water, put in a little Cloves, Mace, and
Cinnamon, ſtew them quick, and then they will puff;
drain them dry from the Water, then bruiſe them abroad,
fine, and put in the Juice of a Lemon to twelve Pippins,
and a little Lemon-peel ſhred fine, and two Spoonfuls of
Roſe-water; ſweeten it with fine Sugar, and when it is
cold it is fit.
Or thus,
Stew them in Clarret, put as much as they will ſuck
up; in ſlicing put a little Sugar and Spice, as above;
when ſoft, take out the Spice, and puff them ; you
may fill your Tarts with Apples and Oranges together.
When Apples are old, put a little Juice of Lemon in all
Sorts of Apple Tarts.
A Rice or Almond Florentime.
O I L eight Ounces of Rice thick and tender, in
Milk, mix in ten Ounces of freſh Butter, a little".
beaten Mace, Cinnamon and Salt, a Pint of Cream,
and when cold a Glaſs of Sack, fix Yolks of Eggs, eight
Ounces of candied Lemon and Citron ſhred fine, a Spoon
- ful
ful of Orange-water, and another of Roſe-water, eight
Qunces of Currans, and ſweeten it with fine Sugar ;
then put a little Paſte over the Diſh, put it in, and cover
it with Puff-Paſte, or Paſte-Royal ; then bake it, and
ſerve it hot. Duſt on fine Sugar.
The ſame Way make Almond Florentine. Leave out
the Rice, add a Pound of Almonds, blanched, and beat
fine, with two Spoonfuls of Orange-water, and the
fame Quantity of Roſe-water, and the Yolks of four Eggs
InOre.
A Stake Florentine.
UT a Neck of Mutton in thin Slices, ſeaſon it A
with Pepper, Nutmeg, and Salt, then put into a
large Pewter Diſh an Anchovy and a few Sprigs of ſweet
Herbs ; then lay in the Meat, with fifty Balls of Forcd
meat, half a Pint of Oyſter-Liquor, half a Pint of Clar
ret, and as much Water, and cover it with Puff-Paſte ;
bake it, and ſerve it hot. -
To make Polonia Sauſages.

T;gether,
KE ten Pounds of good Pork, Fat and Lean to
of a Loin; take out all the Skins and Si
news, and then ſhred it, but not too fine; take an
Ounce of Pepper, Cloves, and Mace, all beat groſly,
and Parſley and Sage, of each a good Handful; mix all
very well together, as you would do Paſte, then tie the
End of the Gut; let no Air get in between the Meat of
it, but prick the Gut, and let it out ; then tie the other
End, and hang it up to dry in a Kitchen, where they
may not dry too faſt; they will keep a Year; boil them
as you uſe them. The beſt Time to make them is in
September. Make the End-Guts of Wethers or Beef
Guts, and make them a Foot long.
- To make Forc'd-meat.
A K E a Pound of lean Veal, and two Pounds of
Suet; take the Skin from them both, then ſhred
it very fine, and put to it an Ounce of beaten
. Cloves, Mace, Nutmeg, Pepper, and Salt, a Hº! Q
fhe Houſe-keeper's ‘Pocket-Book. 211
of ſweet Herbs, as Marjoram, Thyme, and Parſley,
ſhred very fine; then put in two raw Eggs, and a Penny
white Loaf grated; mix all well together, and it is fit
for Uſe. Make Balls as big as Nutmegs, and colour
them with the Juice of Spinnage. You may make them
of any Fleſh.
To make Forc'd-meat Balls.
A K E Pork, and the Fat of Bacon, beat—them
ſmall in a Mortar, and put in Nutmeg, Mace,
Cloves, Pepper, and Sage, cut ſmall, and mix’d
together, with an Egg, a Duſt of Flour, and a few
Crumbs of Bread; then make it up in Balls, and fiy
them. -
To make Forc’d-meat.
H RED a Pound of lean Veal, and a Pound of
Jº Beef Suet ſkinn'd; beat it well, and put three Eggs
into the Crumb of a Penny white Loaf grated; ſeaſon it
with half an Ounce of Pepper, as much Cloves and
Mace, two Nutmegs, Salt, and ſome ſweet Herbs ſhred
ſmall. This is fit for a Gooſe, mix’d well together.
To make Solid Soup.
A K E a Leg of Veal, or any other young Meat,
cut off all the Fat, and make ſtrong Broth, after
the common Way ; put this into a wide filver Ba
ſon, or a Stew-pan well tinn'd, let it ſtew gently over a
flow Fire till it is boil'd away to one third of the Quan
tity, then take it from the Fire, and ſet it over Water
that is kept conſtantly boiling, this being an even Heat,
and apt to burn to the Veſſel; in this Manner let it eva
porate, ſtirring it often, tºll it becomes, when cold, as
hard a Subſtance as Glue; then let it dry by a gentle
Warmth, and keep it from Moiſture. When you uſe it,
pour boiling Water upon it; it makes excellent Broth,
either ſtrong or ſmall, according to the Quantity you put
in the Water, to your Taſte.
It will keep good an Eaſt-India Voyage.
D IN N E R.
D I N N E R. Five in a Courſe.
F I R S T C O U R S E.
Soup, to be re
mov’d for Car
Stew’d.
Beans and
Bacon.
“The Houſe-keeper's pocket-Book. 2 E3
D I N N E R.
S E CO N D C O U R s E.
Partridges, or
Roaſted Capons.
Rabbets, or
Wild Ducks.
214 The Houſ-ºpe', QPocket-Book.
D I N N E R.
Soup, and a Re
move of Ham
and Chickens.
º Fricaſee
of Chick
- D IN N E R.
S E C O N D C O U R S E.
Pheaſants
Roaſted.
Pear Pye and

Cream.
R E G A L I A for a Sideboard.
Neats Tongue or
Ham ſlic’d.
Anchovies
ſlipt.
Salmigundy, or
Prawns...
. . The Houſe-keeper's Pocket-Book. 217
R E G A LIA for a Sideboard.
Sallad
or a Mel- Peaches or
lon. Plumbs.
Gooſeberry Fool,
or Raſberry Cream
* Potted Beef, or
Collar'd Eel.
The Hou e-keeper's ‘Pocket-Book. 21 9
220 The Houſe-keeper's Tolkit-Book.
Five Diſhes.
Soup remov’d with

Veal Cutlets, or
Beans and Bacon.
ſ Chickens boil'd,
and Colliflowers.
º QThe Houſe-keeper's Pocket-Book. 22. I
S E C O N D C O U R S E.
Five Diſhes.
Fry'd Soles Sturgeon.

222. The Houſe-keeper's pocket-Book.
s U P P E R.
Four Diſhes and Platas.
Wild Ducks,
Woodcocks, or
roaſted Chickens.
Potted Veniſon, Tarts, or

&c. Cheeſecakes.
Lobſters or Crabs,
dreſs'd in their Shells
- |F R U I T S.
. To be diſpoſed after Supper, of four Diſhes.
Apricocks and
Plumbs.
D [ N N E R.
One Diſh at a Service, with. Furniture.
Peaſe Pudding. Gººd

Second Service with Furniture.
Tarts or
Cheeſecakes.
Firſt Service for three Diſhes.
Pudding.
s E c o N D S E R v I c E.
Chickens or
young Ducks.
Tarts or Aſparagraſs
Cheeſecakes.
or Peaſe.
L 6
-*
Supper, of Two Diſhes.
Chickens roaſted,
or Scotch Collops.
Fruits, to be diſpoſed after Supper in two Diſhes or

| * Plates,
Firſt Service, for two Diſhes.
Boil'd Beef, or
boil’d Pork, &c.
| Flamborow
Pudding.
S E C O N D S E R V I C E.
->
C H A P. XXX.
Phyſical Receipts: Or Direáions for prepating all Sorts

of Medicines, both for external and internal Appli
cation. -
For the Stone in the Kidneys.

AKE Daffy's Elixir, four Spoonfuls, Oil of
Olives, two Spoonfuls, Liquid Laudanum, three
Drops, and Oil of Turpentine, twenty Drops ;
mix them with Sugar, and take this Doſe at the Begin
ning of the Fit.
A Drink to prevent the Plague.
A K E three Pints of the beſt Muſcadine, and boil
in it Sage and Rue, of each a Handful, until a
Pint be waſted; then ſtrain it over the Fire again,
and put therein a Pennyworth of long Pepper, half an
Ounce of Ginger, a quarter of an Ounce of Nutmegs,
all beaten together; let it boil a little, then put to it four
Pennyworth of Mithridate, two Pennyworth of Treacle,
and a quarter of a Pint of Aqua Vitae; ſtir them well to
gether, and take a Spoonful of it warm, both Morning
and Evening, if you are much afflićted, if not, once a
Day is ſufficient.
To make a Water for the Stone.
- A K E of the Herbs Sorrel, Sage, Germander,
Lavender, Fennel, Parſley, Thyme, Winter-Sa
vory, Pennyroyal, and Hyſſop, of each two Hand
fuls; chop them all together, and infuſe them twenty
four Hours in three Gallons of ſmall Ale; ſlice two or
three Nutmegs, and put to it Venice Turpentine, well
waſh’d in Red Roſe-water, the Quantity of a Walnut,
and as much Live Honey; then put all into a Linnen
Bag, and diſtil it; draw in all five Quarts, of which
may be drank four or five Spoonfuls, in White Wine, or
any other Liquor: If your Urine is too ſharp, take it
three Mornings before the Full Moon, and three before
the
The Houſe-keeper's ‘Pocket-Book a 33
the Change. If it be taken at the Beginning of a Fit, it
often carries it off. . -
To cure the Stone.

A K E Marſhmallow-roots, two Ounces, a Spoon
ful of Pearl Barley, two Handfuls of Melon
leaves, half an Ounce of Liquorice, and half an
Ounce of Daucus-ſeeds; boil them in a Quart of Water,
and a Pint of Ale, until one third of it be waſted.; then
ſtrain it, and drink half a Pint of it very warm,
- To make Pomatum. * . -
AKE a new Pipkin, and put in a Quart of freſh

Oil of Trotters, two Ounces of Sperma Ceti, and
two Ounces of white Wax ; cut it ſmall, and put
them both in the Oi! ; ſet it over a clear Fire till the
Wax is melted, then pour it into a new Pan, and take a
Quart of Roſe-water and add to it, till it comes to a
Paſte, and put it into Pots for your Uſe: Half the Quan
tity is enough to make at a Time.
Dr. Gibſon's Receipt for a Conſumption, inſtead of Afts
. . Mi/}. -
Tº O three Pints of Water put forty Snails, two Oun

ces of Eringo-root, and two Ounces of French
Barley ; boil it to a Quart, then ſtrain it, and
take two Spoonfuls in half a Pint of Milk, twice a
Day. - t
An excellent Remedy fºr a Conſumption.

A K E half an Ounce of the beſt Raiſins of the
Sun, ſtone them, and put to them two Ounces of
brown Sugar-candy; then beat and incorporate
them together, in a ſtone or wooden Mortar, and in the
beating of them put in half a Spoonful of the Oil of ſweet
Almonds, until they are pretty well moiſtened, and when
, it is beaten like a Conſerve, take as much as a Nutmeg
Night and Morning. "
4.
ºt,
**
234 The Houſ-ºper's Tocket-Book.
An excellent Remedy for a Conſumption.
A K E twenty Snails, and a Handful of broad
Daiſies, and put in a Quart of Water, and
gently boil it to a Pint; take a Spoonful every
Morning in ſome Milk. -
Another for the ſame.

A K E twelve Leaves of Holford to two Quarts
of Spring Water, the Spring riſing againſt the
Sun in the Morning; boil it to a Quart, and
then take a Quart of new Milk, boil it, and let both be
cold; then mix it, and drink it as common Drink, and
no other.
A Diu Drink.
A K E a Pound of Lime to a Gallon of Water
boiling, letting it ſtand all Night; ſtrain it off
clear, and to make it, ſweeten it with Liquorice,
or Figs, drinking it Morning and Evening, eating a Cruſt.
To make Surfeit Water.
- Tº a Peck of Poppies, to which put two Gallons
of Brandy, two Pounds of Figs and Raiſins, and
two Pounds of Dates (ſtone your Raiſins, and ſlice your
Figs and Dates), two Ounces of Liquorice cut ſmall,
two Ounces of Anniſeeds bruis'd, with a Handful of
Marigold-flowers, a Handful of Red Roſe-leaves, and a
little Balm and Mint cut ſmall; put all theſe into an
earthen Veſſel, and let it ſtand warm a Fortnight, and
then ſtrain it off, and bottle it: You may make white
Surfeit Water of the Lees of it.
Another Way.
A K E ten Gallons of Brandy, ten Pounds of Pop
pies, two Pounds of Figs ſlic'd, two Pounds of
Raiſins ſlic'd, three quarters of a Pound of Li
quorice thin ſlic'd, fix Ounces of ſweet Fennel-ſeeds, and
ſix Ounces of Anniſeeds bruis’d ; let theſe infuſe nine or
ten Days, ſtirring it every Day.
To.
To make Cholick Wine. -
A K E Guaiacum-chips, Elecampane-roots, Li
quorice ſlic'd, and Coriander-ſeeds bruis'd, of
each two Ounces and a half, a Pound of Raffins ſton'd,
an Ounce of Rhubarb, and an Ounce of Sena; infuſe
them in three Quarts of ſmall Anniſeed-water fix Days,
ſhaking it twice or thrice a Day, the two laſt Days let
ting it ſtand without ; then pour it off ſoftly, as long as
it runs clear, through a Jelly-Bag ; then bottle it up, and
ſtop it cloſe; take five Spoonfuls at a Time, and if the
Fit continues repeat it the ſame Day. It may be taken
any Time for a Surfeit. Take the ſame Quantity for a
Cough, or Weakneſs in the Lungs, or two or three Spoon
fuls in a Morning faſting, three or four Mornings toge
ther, according as your Body is in Strength.
To make Smail Water.
TNA K E Jaemaris, Coltsfoot, Harehound, Maiden
hair, Balm, and Spearmint, of each a good
Handful, and three Handfuls of Ground-Ivy; bruiſe
them, or chop them a little, and put them into a Gal
lon of Milk, with half a Peck of Snails, firſt bruiſed;
let the Ingredients ſtand all Night in your Still ; you
muſt diſtil them over a gentle Fire, in a cold Still ; ſtir it
two or three Times in the Still, that it may not burn.
Take half a Pint for a grown Perſon faſting in the Morn
ing, and laſt at Night, ſweeten’d with white Sugar-candy,
and a quarter of a Pint for a Child.
To cure the 1%llow jaundice.
N Ounce of Turmerick, one eighth Part taken
\ twice a Day, in a little warm Ale, or Water
Gruel, will cure it.
To make white Drink.
A K E half an Ounce of Hartſhorn to a Quart of
Water, and boil it till it comes to a Pint.
An
236 The Houſe-keeper's Pocket-Book. *
An approved outward Remedy for the Gout.

TAK E the oldeſt Tallow you can get (if it be but a
Year old, it will do), and Garlick, of each equal
Parts; ſtamp them together, ſpread it on Canvas, and
lay it on. It eaſes the Pain, and draws out the Humour,
to Admiration. -
2 preſent Remedy for the Cholick.

TAKE of the Powder of Yarrow one Dram, in a
Glaſs of warm Wine, or any other Vehicle. "
4 Diet Drink to cool and clear the Blºod, and to correà
/harp Humours.
TAK P. Figs, and Raiſins ſlic'd, of each four Ounces,
Anniſeeds, and ſweet Fennel, bruis'd, of each three
Qunces, Liquorice two Ounces, Cinquefoil two Hand
fuls, Mallow-roots, and Fennel-roots, of each three Oun
ces ; boil them in four Quarts of Water for a quarter of
an Hour, then ſtrain it, and ſweeten it with Sugar-candy :
when it is cold, put it in Bottles, and drink of it three
Times a Day,
An experienced Remedy for the Ague.
TAK E a Spoonful of good hot Muſtard, and mix it
with a Draught of hot Ale; let the Patient drink
when he finds the Fit coming upon him; if it does not
cure the firſt Time, repeat it two or three Times.
A Preſervative againſ the Plague.
T AKE Venice Treacle, and Mithridate, of each an
Ounce, the Confection of Alkermes two Drams,
and Conſerve of Wood-ſorrel two Ounces; mix them to
together, and take the Quantity of a Walnut every
Morning. - . . . .
* -
Another.
- TAK E a Dram of Venice Treacle every Morning in, -
diſtilled Water of Wood-ſorrel.

A ſafe
A ſafe and univerſal Purging Potion.
AKE of the beſt Sena half an Ounce, ſweet Fennel
bruis'd a Dram, and ſteep them all Night in ſome
what more than a quarter of a Pint of Ale; next Morn
- ing ſtrain and preſs it out, and diſſolve in the Liquor an
Ounce of good Manna, and ſtrain it again.
For the Rheumatiſm.
TAKE two Spoonfuls of Linſeed Oil made without
Fire; take it in the Morning faſting, and as much
before going to Bed, for nine Days together, and keep.
your ſelf very warm. -
- For the Green Sickneſs. -
A K E fix Quarts of Spring Water, two Handfuls of

Pennyroyal, a Handful of red Fennel, and a Pound
of a Belly-piece of Pork; ſlew them to three Quarts,
and take half a Pint Morning and Night.
To make Pomatum.
TAKE a Pound and a half of Sheep's Heels, you

muſt take the Skin off, and lay it in Spring Water a
Day, then take it out, and beat it well with a Rolling
pin, till it is white; put it into a clean Pot, and put to
it an Ounce of Camphire, and eight Pennyworth of
Sperma Ceti ; ſtop the Jug very cloſe, and ſet it in a
braſs Pot over the Fire till it is diſſolved; take Care that
no Water gets into the Jug as it is boiling; when it is
all melted, take it out, and pour it into a clean earthen
Baſon wherein is a little Roſe-water, and when it is cold
it will be a Cake ; then keep it in ºhiſe Paper, for fear
of Duſt, - sº
For the Cholick, or Griping of the Guts.

- TA KE Sage and Mint, boil them in a fit Proportion
of Clariet, and then ſtrain and ſweeten it with
Sugar. •
- Fºr
238 The Houſe-ºper's Pocket-Book.
For a Hoarſeneſ. -
AK E a Quart of Pennyroyal Water, and an Ounce

and three quarters of Spaniſh Liquorice, and fimmer
it over the Fire.
A bitter Draught to frengthen the Stomach and Nerves. .

TAKE the Roots of Gentian and Zedoary, thin
ſlic'd, the thin Parings of Oranges, and Seeds of
Cardamum, of each a Dram, the Powder of compound
Sena, two Drams; pour upon theſe a Pint of boiling
Water, and let them infuſe a quarter of an Hour before
the Fire, not upon it; add to it four Spoonfuls of com
pound Wormwood-water, and take four Spoonfuls in the
Morning faſting; you may ſleep after it: Repeat the
ſame three Hours after Dinner, faſting two Hours after it.
A Gargle for a ſºre Throat.'
TAKE an Ounce of Red Roſe-leaves, a quarter of
an Ounce of Pomgranate-flowers, freed from the
Husks and Seeds, a Dram of Cochineal finely powder'd,
Spring Water a Quart, and Spirit of Sulphur a quarter of
an Ounce ; put them all together in a Quart Bottle, in
fuſe it cold about a Week, often ſhaking the Bottle, and
then ſtrain it off, without preſſing. When you uſe it,
take two Spoonfuls of the Gargle, and four of Spring
Water warm’d, with a Lump of fine Sugar in it; waſh
your Mouth very well with it, and ſpit it out, and after
wards gargle your Throat well with it; do this eſpecially
the firſt Thing in a Morning, faſting an Hour after it, and
the laſt Thing at Night ; and at other Times as you think
convenient. -
Eye Water.
TAKE Eyebright, Plantane, and Red Roſe-water,
of each an Ounce, the pureſt white Vitriol, finely
powder'd, a Dram, and Spirit of Wine camphorated,
twenty Drops; mix, theſe well together, let it ſettle a
Day or two, and then pour of the clear from the yellow
-
Settling: When you uſe this Water, you muſt mix
v -
it
with
‘The Houſe-keeper's ‘Pocket-Book. 2 39 -
with Pump or Spring Water, and then waſh your Eyes

with it. As to the Strength of it, you muſt mix as your
Eyes can bear it, ſo make it ſtronger by Degrees, as you
ſee Occaſion. This is good if the Eyes are Blood-ſhot,
or a wateriſh Rheum in them.
Another, to waſ the Eyes, if it is a dry hot Humour.
A K E a little Wine-Glaſs of Plantane-water, as
much White Roſe-water, and Mountain, or White
Madera Wine, and a little Powder of Tutty; mix it very
well, and keep it in a Vial; ſtrain it as you uſe it, and
waſh your Eyes as you ſee Occaſion.
A Liniment to make the Hair grow.
A K E Gum Laudanum ſix Drams, Bear's Greaſe
two Ounces, Honey half an Ounce, Southernwood
powder'd three Drams, Oil of Nutmegs a Dram, and
Balſam of Peru two Drams; and mix all very well.
This is recommended for thoſe Places which are bald,
but they are firſt order'd to be rub'd with an Onion till
very red, and then to be done over with this, which is
to be repeated two or three Times in a Day, for three
Months. — `
A good Remedy for the Tooth-ach.

A K E a little Cotton, and imbibe it in Lucatellus
Balſam melted in a Spoon, and put it in the hollow
Tooth. - - - - -
Another.
TAKE, Camphire and Qpiºns ºf each as much as a
Pin's Head, and put it in the hollow Tocth. ==
Another.
T AKE Maſtick a Scruple, Camphire and Opium,

two Grains of each, Origany one Drop, and make
it into a Pellet. . .
. Or take Frankincenſe and Maitácºv;’s Pill, of each ten

Grains, and with one Drop of Oil of Olives make it into
a Pellet; either of theſe ſtop'd into the Hollow of an
aching
aching Tooth, or between that and the next, will often
procure Eaſe.
A Powder to clean the Teeth.
A K E Pumice-Stone, and Cuttle-Fiſh-Bone, of each .
an Ounce, Tartar of Vitriol and Maſtick, of each
two Drams, Musk a Scruple, and Oil of Rhodium three
Drops; mix all into a fine Powder.
To make the Cordial Ball.
A K E a Pound of the beſt Armoniack, and three
Pints of the beſt White Wine; put into it Angelica
ſtalks, Tormentillae-roots, Pimpernel, Dragon, and Car
duus Benedićtus, of each a Handful; ſhred the Roots and
Herbs, ſteep them in the Wine thirteen Hours, then ſtrain.
as much out as will wet the Ball as thin as Batter, and
ſet it in the Sun to dry, ſtirring it daily, every Hour at
leaſt; put to it Mithridate, Diaſcordium, Powder of Ele
campane, and burnt Hart's-horn, of each an Ounce;
foment half an Ounce of Saffron, Crab's-claws powder'd
half an Ounce, and of Pearl three Drams; let them
ſtand in the Sun till they are ſteep'd amongſt it, to make
into Balls, and dry them in the Sun. They are excel
lent good. It is a good Cordial for all Fevers, and per
petual Diſeaſes. -
Daffy's Elixir.
TA K E Fennel-ſeed, Carraway-ſeed, and Coriander
ſeed, of each two Ounces, Sena four Ounces, Ele
campane-roots three Ounces, Liquorice three Ounces,
Venice-Treacle an Ounce, Horſe-radiſh-roots three Oun
ces, and Raiſins of the Sun ſton’d a Pound; cut the
Roots, and beat the Seeds, then put all together in two
§. of Brandy, or the ſame Quantity of Canary,
and put all into a glaſs Bottle, and let it ſtand a Week.
This is approved of for all Obſtrućtions, and ſharp Hu
mours. Take three Spoonfuls at going to Bed, and three
in the Morning, faſting an Hour after it.
For
The Houſe-keeper's Tºkº-Bok, 241.
. . For a Woman's Breaft that is ſore.

A K E a quarter cf an Ounce of Mace, and three
Times the Weigh, of a Stone-Horſe's Hoof, dried
and beat to Powder, a Pint of White Wine, and a Quart
of Ale; mix them together, and let it ſtand three Days.
w)rink it Night and Morning, half a Pint at a Time.
Take a Pint of White Wine Vinegar, and half a Yard
of blue Linnen Cloth ; cut it into nine Pieces, and dip
it in the Vinegar, and every Night and Morning put a
#. Plaiſter to the Breaſt. - -
A Plaiſler for a Conſumption.

AKE Burgundy-Pitch, Roſin, and Bees-Wax, of
each two Ounces; melt them on a ſlow Fire, then
put in (ſlowly) an Ounce of Oil of Mace, and an Ounce
of coarſe Turpentine; when it is all melted together,
give it a little Boil; then take it off, and ſpread it upon
Sheep's Leather, and grate a Nutmeg on it. -
It is an approv'd Remedy for a Conſumption, and

when it does not work it is a Sign of great Danger. It
cures the Sciatica, and takes away Pains from the Joints
or Back. For a Conſumption, it muſt be laid to the Sto
mach; for other Pains, to the Place affected. It muſ!
be taken off, and warm’d, once in twelve Hours, when
there is great Danger. It works by drawing a Dew.
To make a black Salve.
a AKE a Quart of Sallad Oil, a Pint of Neat's
- foot Oil, a Pound of Bees-Wax, and better than
half a Pound of Red Lead; cut the Wax thin, and mix
them all, together over a quick Fire; keep it conſtantly
ſtirring, left it takes fire; let it boil ſeven or eight Hours,
and when it is very black, it is enough ; let it ſtanda
little to cqol, then put it into a Pail of Water to ſtiffen,
then work, it very well from Lumps, and make it into
Rolls. 'Tis beſt to boil it in a large Pan, flirring it with
an Oak-Stick, left it takes fire. -- -
It is good for a Cut, Pain, or Strain.

M. cr
T. &
242. The Hotſ?-keeper's Pocket-Book.
To make a black Salve.
AKE a Quart of Sallad-Oil, and half a Pound of
yellow Wax ; put it into the Oil, ſo melt it to
gether, but not too hot; then take a Pound of White
Lead in Powder, and put it in warily, by a little at a
Time ; if the Oil be too hot, it will make it run over,
fo boil it leiſurely, eſpecially at firſt, that it riſe not too
much, for then it may fire; but it muſt boil a great
While, till it is black, and ſtiff enough to roll ; ſo (oil
ing a Board well) pour it forth ; then oil your Hands,
and make it up in Rolls. *
The Cordial Timãure.

A K F, two Ounces of the beſt Perſian Rhubarb,
- an Ounce of Liquorice, an Ounce of Coriander
feed, a Dram of Saffron, two Drams of Cochineal
bruis'd, and a Pound of Raiſins in the Sun ſton’d ; add
to theſe two Quarts of French Brandy, and ſtop it cloſe ;
then ſet it in the Sun, or by the Fire-ſide, for fourteen
Days; then pour off the Tinéture, and put to the Dregs
a Quart of Brandy, and let it ſtand the ſame Time; then
itrain it off, and mix them together for Uſe.
To make Oil of Charity.
N (or about) the tenth Day of May, take a Quart
of the beſt Sallad-Oil, a Handful of Red Sage,
another of Wormwood, Roſemary and Lavender of each
a like Quantity, and Charity two Handfuls ; ſteep theſe
together, and put them into the Oil (being in a Glaſs),
and ſet them in the Sun ten Days together; then ſet it
on the Fire, and let it ſimmer a quarter of an Hour;
then (being ſtrain'd) put theſe to the like Quantity of
the ſame Herbs (as before), and let it ſtand in the Sun
three Weeks cloſe cover'd; then ſet it on the Fire again,
and let it ſimmer an Hour, and then ſtrain it. It is good
for healing any inward Bruiſe, Sciatica Pains, ſore Breaſts,
ºr any other fore Swellings, Aches, or Pains, whatever.
The
The Red Powder.
* A K E Tormentillae Roots and Leaves, Scordium,
Pimpernel, Carduus, Betony, Scabious, and An
gelica-leaves, of each a Handful, waſh'd, and dry'd in a
Cloth, and ſhred and bruis'd a little; put theſe into a
Pint of Mountain Wine at three Times, and let the Wine
ſtand three Days, to fetch out all the Vertue of the
Herbs, ſtirring it ſometimes; then take a Pound of the
beſt Bole Armoniack, pound it, fift it, put it into a
Baſon, and ſtrain as much of the Wine into it as will
make it a Batter, and ſtir it well, and often ; when it is
dry, put in more of the Wine, till you have put in all;
when you have put in the laſt Wine, put in twelve Pen
nyworth of Saffron, an Ounce of Mithridate, and an
Ounce of Hart's-horn, finely pounded; when it is dry,
make it into round Balls as big as Walnuts, ſo dry it in
the Sun. - -
For a ſºre Mouth.

A K E burnt Allom, Bole Armoniack, and Sugar,
of each a like Quantity; take a Knife's Point full
two or three Times a Day. --
For the jaundice. -
A K E a Quart of Ale, half a Pound of Treacle,

ground Turmerick, Liquorice Powder, and An
miſeeds beat fine, of each half an Ounce, and two Pen
nyworth of Saffron, dry’d by the Fire, and rub'd ſmall;
put theſe to your Ale, and drink half a Pint in the Mor
ning, and at Four o’Clock in the Afternoon, ſhaking it
up when you drink, and adding half a Pint of Ale to it
as you drink.
For a Rupture.
Tº Oil of Eggs, and anoint the Part afflićted
well.
For a Pain in the joints.
AKE Gooſe-Greaſe, and rub the Joints, or where
the Pain is,
M 2 . . Hºrs,
How to make a Never-failing Cordial.
A K E Fennel-ſeed, Cummin-ſeed, and Coriander
feed, of cach three Ounces, Sena four Ounces,
Elccampane-roots, Liquorice, and Horſeradiſh-root, of
each three Ounces, Venice Treacle an Ounce, Saffron a
Dram, and Raiſins of the Sun a Pound; cut your Roots,
ſtone the Raiſins, and bruiſe two Ounces of Guaiacum,
ſometimes call'd Lignum Vitae; you may leave out the
Cummin-ſecds, and put in this Wood; bruiſe your Seeds,
then put all together into two Quarts of good Brandy
put into a Bottle; let it ſtand a Week, then ſtrain it off
for your Uſe. -
For the Spleen.

A K E a quarter of a Pound of Madder-roots, beat
them as ſmall as you can, and then they can't be
known ; put them, thus beaten, into a glaſs Bottle, and
fill it with White Wine; ſtop it up, cloſe, and it may be
drank in three Days Time. When you uſe it, ſhake
your Bottle, and pour the Liquor through a ſmall Hair
Sieve, putting in the Powder again in your Bottles.
This is not to be taken when the Fit is on. Drink a
quarter of a Pint cycry Morning, and as much at Night,
faſting an Hour before, and an Hour after it. This Bot
tle, when the Liquor is out, muſt be fill’d up again with
Wine. The ſecond Steeping is as good as the firſt. The
longer it is ſteep'd, the better. Probatum ºff.
A Stay, to be laid to the Throat for a Canker.
r AKE Verdigreaſe beat fine, and mix it with But
ter; lay it to the Throat, and put a Cloth be
tween it and the Skin, or elſe it will make it ſore. It
will keep the Canker from ſpreading, and ſometimes cure
without waſhing.
Mouth Salve fºr the Canker.
AKE Marigold-leaves, and Mother-Thyme, of
each a Handful, and a Handful and a half of Scur
vygraſs, ſmall green Thyme, and ſown Hyſſop, of each
- half
half a Handful, three Slips of Herbs of Grace, Yeariff,
and Meadow-Daiſies which have red Flowers, of each
half a Handful, and a Pound of Roch Allum ; burn and
beat the Allum, and ſiſt it in a Sieve; dry your Herbs
in an Owen, and rub them, and fift them through a
Sieve, and put as much Honey thereto as will mix them .
like to an Ele&tuary.
N. B. The Mouth muſt be lightly touch'd, and waſh'd,
and then a little of the Salve rub'd all over. *.
Mouth Water fºr the Canker.

- AKE half a Handful of Damaſk Roſe leaves (the
- green Leaves), green Thyme, Columbine-leaves,
Violet-leaves, "Woodbine-leaves, and Strawberry-leaves,
of each a Handful, and a Handful and a half of Sage;
boil all theſe together in three Pints of Spring Water (it
muſt boil for half an Hour), then take up your Herbs,
and drain them through a Sieve ; then clear it into a
Pan, and put half a Pound of Alium to it, and when it
boils ſkim it very well, and put a Pound of Honey into it;
then let it boil a While, and keep it for your Uſe. Add
to all theſe a Slip or two of Rue.
Fºr the Carker.
. A K E a Handful of Daiſy-leaves, Woodbine, Co
lumbine, and Red Sage, of each a like Quantity,
adding a little Scurvygraſs; beat them, and ſtrain them ;
put to them a Pint of White Wine Vinegar, two Ounces
of Allum, and two Spoonfuls of Honey, and boil it till
it comes to a Salve. - - - -
For the Dropſ.

AKE Hyſſop, Thyme, green Broom, Water
Creſſes, and Brook-Lime, a Handful of each, and
two or three Tulip-roots ; boil then in two Gallons of
ſtrong old Ale, till it comes to a Gallon; then put it in
to a wooden Veſſel till it is cold, then put Yeaſt upon it,
and put a Pint of White Wine into it, and two Spoonfuls
of Syrup of Cowſlips, and bung it up cloſe. When it is
cold you may take ſome the next Morning, or at any Time.
- M 3 Fºr
For a ſºre running Breaft, or inward corrupt Sore.
A K E Stone-Horſe's Hoof, and dry it very well;
to every fix Thimblefuls of the Powder, take
three Thimblefuls of Mace, and put them into a Quart
of Ale: Drink a Gill of it Morning and Night.
A ready Cure for a broken Body, or Rupture.
A K E a Bull's Bladder, and dry and rub it to Pow
der, Powder of Bones, and Powder of Roſin,
and take them on the Point of a Knife dry, and take
moſt of the Bladder, and take it laſt at Night ſeven
Times: Eat nothing that is looſening, and take no
Milk. It will cure it without fail. -
For clearing the Eyes.

A K F three Handfuls of Red Meadow-Daiſies,
§ and infuſe them in a Quart of new Liquor three
Days in the Sun; then ſtrain them out, put to
the Liquor a Pint of White Roſe-water, and waſh your
Eyes every Morning. - -
To ſtop a Looſeneſ.
A K E Conſerve of Marigold-flowers, the Quan
tity of a little Nutmeg, for three Nights; if it
does not ſtop, take it in the Morning. Take a
Pound of Marigold-flowers to a Pound and a half of Su
gar, to make the Conſerve.
A Plaiſer fºr the Stomach.
A K E White Pitch, Roſin, and Bees-Wax, of
each two Ounces, Turpentine an Ounce, and
half an Ounce of Oil of Mace; melt your Mace,
Roſin, Bees-Wax, and Pitch, hot ; then put in the
Turpentine: When it is boil'd, wet a Board, pour it on,
and work it like Paſte, and pull it well, and then roll it
into a Roll, -
A Plaſter
'The Houſe-keeper's Pocket-Book. 2.47
- A Plaiſer for a Burn.
g f * A K E a Pint of Seville Oil, half a Pound of Red
- Lead, and an Ounce of Bees-Wax; let them boil
an Hour, then pour it on an oil'd Board, and make it in
Rolls. - -
For a Fever.
A". the Beginning of the Fever, or when the Party
of the rageth, takeit Sheep's
Feet, and Lights,
will draw andoutlayoftothetheHead
it quite Soles:
Sometimes it cauſes a Looſeneſs, but then comfortable
Things muſt be given.
To make Lime Drink.
A K E a Pound and a half of Otleif Lime, pour
upon it (by Degrees) fix Quarts of Spring Water,
and let it ſtand till it is clear; then infuſe thin-ſkin'd Li
quorice, ſcrap’d and ſlic'd, two Ounces, Annifeeds
bruis'd, and Saxifrage ſlic'd thin, of each four Ounces,
Sarſaparilla two Ounces, China-root ſlic'd an Ounce.
Currants half a Pound, and a quarter of a Pound of
Mace; you may begin to drink when you pleaſe; after
it has infus'd four and twenty Hours, put them into ano
ther Pot, and clear the Water off the Lime into them.
Another Way.
A K E the Roots of Figwort, Dropwort, Butch
er’s-Broom, Wake-Robin, and Pilewort, of each
two Ounces, all ſlic'd thin, four Ounces of Sarſa
parilla, ſix Ounces of Guaiacum, half a Pound of Cur
rants, and two Ounces of Liquorice; infuſe them in two
Gallons of Lime-water five or ſix Days, then decant the
clear Part, and let the Child drink half a Pint in the
Morning, and as much in the Afternoon, and at going to
Bed. The Lime-water is made by ſlacking a Pound of
Lime in a Gallon of Water, and pouring the clear Part
off, after it is ſettled. -
M 4 For
For the Chin Cough, or any other Cough.
A K E an Ounce of Nettle-ſeed, mix it in half a
Pound of Treacle, and take it at Night, or when
you pleaſe.
Didum Volligas, fºr a Pain with a Swelling, or a dry
Sore.
AKE Didum Wolligas, ſpread it on a Cloth, and
lay it on, or rub it all over the painful or ſore
t;]] thePlace; as it dries, and rubs away, lay on more,
Pain is gone, and let it continue on till it comes
off of it ſelf. -
For the Gripes. -
AKE fourteen Drops of the Oil of Juniper dropºd

cn Loaf Sugar, and either go to Bed, or lie down
after taking it; if it does not cure the firſt Time,
after a While take more.
For a Womit, .
AKE the Quantity of three Grains of Cream of

Tartar. -
Lapis Calaminaris Salve.

AK E a Pint of the beſt ſweet Sallad Oil, four
Ounces of Bees Wax, and two Ounces of Lapis
T Calaminaris beat fine; boil theſe together in Silver
or earthen Ware half an Hour, and more, ſtirring it all
the While, till it is quite cold; then put it into a Pot for
your Uſe: It is not for drawing, but healing. Take Ro
ſin, finely beat and fifted, and kay it on a Cut, or any
Sore that bleeds, and lay on the Top of it a Bit of this
Plaiſter, and it will cure it perfectly.
A Salve for any Strain or Sore.
AKE a Pint of the beſt Sallad Oil, half a Pound
of Red Lead, and an Ounce of Bees Wax ; boil
theſe as before, and then put in the Wax ; it is
enough when it grows brown; you may cut your Cloth
r 1n
in Shreds, and dip it in ; then hang it over Sticks to
cool for the Sear-cloth, pour the reſt on an oil'd Board,
and make it in Rolls.
For the Piles. ... -
AKE Pompilion, Oil of Elder, and Flour of

Brimſtone, of each a like Quantity, and Sheep's
Suet, a little more than either of the former ;
melt them all together, and anoint the Part. If they are
inward, cut a Piece, and put it up.
A Salve, fºr any Bruiſe or Sore, ſread on a Piece of Paper.
A K E Roſin, Frankincenſe, Bees Wax, and Sheep's
Suet, of each half a Pound, Albinum four Oun
- ces, Turpentine two Ounces and a half, Myrrh
and Maſtick, of each an Ounce, and Camphire two
Drams; firſt diſſolve the Gums in a Pint of White Wine
Vinegar over the Fire, but don't let it boil; then put in
the Suet, ſhred ſmall, and the Wax, ſhav'd thin ; keep it
ſtirring, rub the Camphire ſmall with a few Drops of Oil
of Turpentine, and put all through a Bag into a Pint of
White Wine, in a ſtone Pan ; ſtir it till it is cold, then
work it, with your Hands butter'd, into Rolls; it muſt
be cold Wine, not boil’d. It may be laid on the Throat
when it is fore, or ſwell’d.
For a Conſumption.
AKE Earth-Worms, well waſh'd, a Pound, Snails
• (with the Shells on) well bruis'd, a Gallon, Colts
foot, Maidenhair, Ground Ivy, Liverwort, Hart's
tongue, and Egrimony, of each three Handfuls, Roſe
mary two Handfuls, and Coriander-ſeed bruis’d three
Ounces; infuſe all theſe in three Gallons of Milk all
Night, the next Day diſtil it, and take a Glaſs every
Morning and Afternoon. -
For a Rupture.
AKE half a Pint of Red Wine, a Pint of Water,
half an Ounce of ſweet Fennel ſeed, and half a
Handful of Red Roſes; boil them half an Hour,
M 5 and
25e The Houſe-keeper's Pocket-Book. \
and thicken it with Wheat Bread like a Poultice; then
apply it warm to the Place. The Perſons afflićted muſt
lie on their Backs as much as they can.
An Eleåuary that helps a Cough.
AKE Elecampane four Ounces, Marſhmallows
twelve Ounces, and Quinces fixteen Ounces; boil
them in fair Water, with the Roots, till they are
ſo ſoft as to break; then break them in a Mortar with
the Quinces, and paſs them through a Strainer; then to
every Pound of Mixture add two Pounds of white Honey,
and boil them together, but don't over-boil them ; then
take them away from the Fire, and to every Pound of the
Matter add, of Saffron a Scruple, Cinnamon a Dram,
Flour of Sulphur two Ounces, and Liquorice a Scruple ;
incorporate theſe well together, and then it is made; but
it ought to be aromatiz'd with Muſk and Roſe-water. If
you have no Quinces, uſe Marmalade; don't boil the
Marmalade with the Roots, but incorporate it with the
Roots after they are boil'd, and then it is done. - -
For a hot inflam'd Eye.

A K E Lapeſtuca, and white Copperas, of each
two Pennyworth ; boil it in a Quart of River
" Water till it is a Pint, then put it into a Bottle
with the Water, and drop one or two Drops into the
Fye, or wet it lightly.
For the Cholick.
A K E of the Root of the greater Comfrey, very
well dried, or Solomon's Seal, ſeven Ounces, Jal
lop, and fine Succatrine Alloes, of each an Ounce;
reduce them ſeparately into fine Powder, and mix them
gradually, and exačtly, in a marble Mortar, adding,
towards the latter End, Eſſential Oil of Cinnamon thirty
Drops; mix all exactly in Powder for Uſe: Let the Oii
of Cinnamon be drop'd upon half an Ounce of Loaf Su
gar (the beſt Sort), before it be mix’d with the Ingre
dients. Sometimes it is mix’d with Chymical Oil of
Anniſeed, or Carraway, inſtead of Oil of Cinnamon;
but
but it is not material which. The Doſe is a Tea Spoon
ful, in any Liquor.
To make Lip Salve.
- AKE half a Pound of Butter, half an Ounce of
Virgin's Wax, half an Ounce of Benjamin, half
an Ounce of Ackarony-root, half an Ounce of
fine Sugar, and a Bunch of white Grapes; put all theſe
over the Fire, till they are melted, then ſtrain it through
a Sieve, and make it into Cakes.
The Fever Water.
AKE Sage, Celandine, Roſemary-tops, Rice,
Wormwood, Mugwort, Egrimony, Balm, Sca
bious, Carduus Benedićtus, Scordium, Centaury,
Pimpermel, Roſa Solis, and Betany, of each a good Hand
ful, Dragon half a Handful, Gentian, Tormentillae,
and Zedoary-roots, of each half an Ounce, and an Ounce
of Liquorice; ſlice theſe Roots as ſmall as you can; An
gelica-roots, with the Stalks and Leaves, Featherfew,
Fumitory, Burnet, Sorrel, Marigolds, Red Poppies,
Heart's-eaſe, Goat's-rue, and Camomil, of each, a like
Quantity, and an Ounce of Liquorice ſlic'd ; ſhred all
theſe Herbs ſmall, mix all together, and put them into
an earthen Pan ; put to them a Gallon of Spirits, or
more, till they are cover'd, and let them ſtand two or
three Days ; then diſtil them with a cold Still, if you
would have them fine; but a good Alembick is as good:
Save your firſt Bottle of every Still-full, for your ſtrong
eſt, to mix with the reſt, as you think fit, and draw the
reſt off pretty quick, left it grows ſour, or white; but if
it does, take the laſt Runnings, and put on to the next
Still-full, after you have drawn your firſt Bottle off, and
ſo proceed: When all is diſtill'd, then mix it according
to your Liking, put it up into Bottles, and put a Lump
or two of double-refin'd Sugar into each Bottle. When
this is given to any fick Perſon, weaken it with Milk
water, and ſweeten it with Syrup of Clove-Gilli
flowers,
M 6 Fºr
252 The Houſ-ºper's “Pocket-Book.
For a Pleuriſy, without Bleeding.
AKE a Quart of Milk, and make a Poſſet-drink
thereof with a temperate Ale; put therein, whilſt
it is hot, three Balls of Stone-Horſe's Dung in a
Rag, and when the Poſſet-drink is cool enough, wring the
Rag hard with your Hands into the Poſſet-drink: To
qualify the Taſte of it, put a few Fennel and Carraway
ſeeds into it, then warm half a Pint as warm as the Pa
tient can drink it, and put a Spoonful of the beſt Oil into
it, and ſtir them together. Drink this twice a Day.
Another Way. . .
A Y a Plaiſter to the Patient's Side. Take Barley

- Meal, mix it with the Perſon's Urine, and make it
into a Cake, and bake it; when it is bak'd, cut off the
uppermoſt Cruſt, as you do to butter a Cake ; ſo do this
with Tar, and apply it hot to the ſhort Ribs, where the
Pain lies. Bind it with a Roller. -
For the Cholick. .*

AKE Sena, Anniſeed, Liquorice (the Wood)
| chop'd ſmall, Guaiacum, and Elecampane-root,
of each two Ounces, and a Pound of Figs ſplit ;
infuſe theſe in four Quarts of good Anniſeed-water ten or
fourteen Days, and take three Spoonfuis at going to Bed,
and, if need be, two in the Morning. Add four Penny
worth of Saffron. - . .
For the Dropſy.

AKE Dwarf-Elder, Green Broom, and Horſe
radiſh, a Handful of each, a Handful of Mad
der-root, waſh’d and ſlit, and half a Pint of
Muſtard-ſeed; put all theſe into three Gallons of Ale, as
it runs off the Malt, unboil'd, work it up together with
Yeaſt, and take half a Pint Night and Morning, or as
often as you pleaſe. - -
For
-
- For a Burn or Scall.
AKE St. John's-wort, Ground-Ivy, Mallows,
and Elder-leaves, of each two Handfuls ; mince
them ſmall, and boil them in a Quart of the
beſt ſweet Oil, a Spoonful of Venice Turpentine, and two
Ounces of Bees-Wax; boil it till it is a Salve, and ſtrain
it into a Pot, and keep it for Uſe, tied up cloſe.
For a Pain or Bruiſe.
T A K E Brandy and Linſeed-Oil together, warm
them, and rub them in hot upon the Place be
fore the Fire, with a hot Hand. If once doing
will not ſerve, do it again. If the Oil is offenſive, take
ſweet Butter.
An Ointment.
AKE two Pounds of Hog's-Lard, a Pound of

- Venice Turpentine, eight Ounces of Bees-Wax,
- and a Pint of Linſeed-Oil ; put your Hog's
Lard into a Pipkin over a gentle Fire, and when it be.
gins to boil put in the Turpentine, and the Bees-Wax,
ſhav'd thin, and then the Linſeed-Oil, and half a Pint of
Sallad-Oil ; ſtir them well, and pour it into a Veſſel for
Uſe. .
To prevent a Conſumption.
A KF half a Pint of new Milk, the Yolk of a
new-laid Egg, an Ounce of white 'Sugar-candy
well beat to Powder, and fix Grains of white
Roſe-water, ſtirr'd over the Fire a little, till they are all
warm enough to drink; to be taken every Morning,
To make a very good Eye Water.
A K E ſome of the cleareſt Wound-water, and tnix
it with the ſame Quantity of Spring-water, and
waſh the Eye with your Finger. It is very good for any
ſort of Humour in the Eyes, eſpecially for any moiſt
Humour.
For
For a ſore Breaft.
AKE an equal Quantity of Bull's Fat, Roſin,
Pitch, and unprepar’d Bees-Wax, and melt them
all together; keep it in an earthen Pot for your Uſe.
For a ggreen Wound.
A K E a Pound of Mutton-Suet, half a Pound of
Venice Turpentine, half a Pound of Rofin, three
Pennyworth of Linſeed-Oil, two Pennyworth of Train
Oil, three Pennyworth of Argreaſe, three Pennyworth
of Roman Vitriol, and three Pennyworth of Saffron, for
your Uſe.
For an intermitting Fever.
A K E two Ounces of Jeſuit's Bark, infuſe it in
Spring Water, a Pint to half a Pint, and ſo ſtrain
it off; renew the Water again on the Bark, and ſo boil
it again to the like Quantity, and do ſo for fix Times;
then let it ſtand to ſettle, and take the clear of it, and
mix with half a Pint of the beſt White Wine, and as
much Syrup of Clove-Gilliflowers, and let the Patient
take mine Spoonfuls every four Hours, or as you have Oc
caſion, after the Fit is off.
A ſharp Water.
A K E two Ounces of Roman Vitriol, two Pounds
of Roch Allum, and two Quarts of Spring Wa
ter; beat the Allom pretty ſmall, and put it into your
Water, and let it boil; then put in your Roman Wi
triol, and keep it for your Uſe.
To make the Wound Water.
AKE four Ounces of Bole Armoniack, an Ounce
of Camphire, and four Ounces of white Cop
peras; beat the Copperas and Camphire º, and put
them into an earthen Pot over the Fire, till they begin to
diſſolve, and grow hard again; beat the Bole Armoniack
by it ſelf, then put the other to it, and beat them all to
gether to a Powder; put it into a Bladder for your Uſe,
tie
tie it up very cloſe, and it will keep for ſeveral Years.
When you want Water, take two Quarts of Spring Wa
ter, and ſet it on the Fire till it boils; then put in four
Spoonfuls of the Powder, and ſtir it till it is diſſolv’d,
and when it is cold put it into a Bottle, and ſtop it cloſe,
and ſo proportionably you may make a greater or leſſer
Quantity; and when you waſh any Wound, take the
cleareſt of the Water from the Settlings, and make it as
warm as the Patient can bear it, and bathe it well by the
Fire, if you can, with a Cloth, and then double a Cloth
four or five Times, and wet it well in the Water, if the
Sore be very bad; otherwiſe act according to your own
Diſcretion. -
For the Evil, or any Humour tending thereto.

* T A K E two Handfuls of red Bramble-leaves, two
- Handfuls of broad Plantane, a Handful of Yerbi
graſs, a quarter of a Pound of Hemp-ſeed beat ſmall, an
Ounce of Sena, and an Ounce of Saſſafras chop’d; boil
them all together in ſix Quarts of ſweet Wort till it comes
to four, and when you have boil'd it ſtrain it through a
Sieve, and put it into a Pot, and work it with Yeaſt, as
you do Beer. Take half a Pint in a Morning, and if
you don't find that purge enough, take a little more.
For Agues, or intermitting Fevers, when the Intervals
are diffinét.
F the Stomach appears loaded, or the Bark has been
given without. Succeſs, to grown Perſons, I would
recommend the following Vomit:
Take from twenty to thirty Grains of the Indian Root
Ipecacuana, in any convenient Vehicle, and encourage
the Operation with plentiful Draughts of Carduus-tea,
thin Water-gruel, or Barley-water, but the former is
preferable in general, eſpecially if the cold Fit is pretty
ſevere. To Children it may be given in Proportion,
down to ten Grains.
After the Vomit, as ſoon as the Stomach will bear it,
begin with the following Powder:
Take
Take twenty Grains of Camomil-flowers, diaphore
tick Antimony, and Salt of Wormwood, of each ten
Grains; let them be firely powder'd, well mix’d, and
fwallow'd in a Draught of any Liquor, once in three or
four Hours, between the Fits. -
If this Form be diſagreeable, you may make the Pow

ders into a Bolus, with Syrup of Cloves.
An infallible Cure for a galloping Conſumption.
A K E half a Pound of Raiſins of the Sun ſton'd,
a quarter of a Pound of Figs, a quarter of a
Pound of Honey, half an Ounce of Lucatellus Balſam,
half an Ounce of the Powder of Steel, half an Ounce of
the Flour of Flecampane, a grated Nutmeg, and a Pound
of double-refin'd Sugar pounded; ſhred and pound all
theſe together in a ſtone Mortar, and pour into it, by De
grees, a Pint of Sallad Oil. Eat a Bit four Times a Da
about as big as a Nutmeg : every Morning drink a Číž
of old Malaga Sack, with the Yolk of a new-laid Egg,
and as much Flour of Brimſtone as will lie upon a Six
pence, the next Morning as much Flour of Elecampane,
and ſo alternately. -
For a Hooping Cough.

AKF a good Handful of dried Coltsfoot-leaves,
- cut them ſmall, and boil them in a Pint of Spring
Water till half a Pint is boil'd away; then take it off
the Fire, and when it is almoſt cold ſtrain it through a
Cloth, ſqueezing the Herbs as dry as you can ; then
throw them away, and diſſolve in the Liquor an Ounce
of brown Sugar-candy finely powder'd, and give the
Child (if it be but three or four Years old, and ſo in
Proportion) a Spoonful of it, cold or warm, as the Seaſon
proves, three or four Times a Day, or oftener, if the
Fits of Coughing come frequently, till well, which will
be in two or three Days; but it will preſently abate the
Violence of the Diſtemper. -
-
3.
º
** Fºr
For Children, when violently ſore, or galled.
AKE May-Butter out of the Churn, Mutton-Suet
off the Kidney, a Handful of Stonecrop, a Hand
ful of Knotgraſs, a Handful of Elder, and the ſame
Quantity of Mallows and Yarrow ; ſtamp and ſtrain
them, boil them, and ſtrain the Liquor; then take Pom
pilion, anoint the Place grieved, and put on a Piece of
ſcarlet Cloth, and lay the Child with the Heels upwards,
ſpread it on Glove-leather, and lay it about the Place
grieved. - *:
For inveterate Caſes, attended with dropſical Symptoms,

jaundice, or female Ośſiručions.
AKE Camomil-flowers powder'd, twenty Grains,
Salt of Steel, and Snake-root, of each five Grains;
take them either in Bolus's, or Powders.
Take half an Ounce of Camomil-flowers, an Ounce of
Conſerve of Rue, Rhubarb powder'd, and Sal Armo
niack, of each two Scruples, and enough Syrup of Cloves
to make an Electuary ; let the Quantity of a Nutmeg be
taken every three or four Hours.
N. B. You may occaſionally change the Conſerve of
Rue for that of Roman Wormwood, which is rather
more agreeable, and nearly as efficacious. When the Fit
is put by, the Medicines muſt be continued at large Di
ſtances, for a Fortnight at leaſt; thrice a Day, for Ex
ample, for the two following Days; then twice a Day
for about a Week more ; after which, the Conſtitution
being much impair'd, and the Stomach weak, a good
plain Bitter, with Orange-peel and Gentian, of each two
Drams, and Camomil-flowers, and Centaury-tops, half a
Handful of each ; infuſe them in a Pint and a half of
boiling Water, and drink a Glaſs of the Infuſion, when
ſtrain'd, twice a Day. -
For an Ague. By Dr. Mead.

A K E a Dram of Powder of Myrrh, mix it in a
Spoonful of Sack, and take it, drinking a Glaſs
of Sack after it. Do this, as near as you can, an Hour
before the Fit comes on. To
2.58 The Houſ-up.” Tocket-Book.
To make Bitters.
AKE a Gallon of the beſt French Brandy, an
Ounce of Saffron, two Ounces of Gentian-roots
ſlic'd thin, Sixpennyworth of Cochineal, and a
ſmall Quantity of Orange-peel; put them in a Bottle,
and let them ſtand two or three Weeks.
To dry up the Humour of ſºre Eyes, that have been of long

Continuance.
A K E a Pound of Chips of Lignum Vitae, divide
it into three Parts, and ſteep it in a Gallon of
Spring Water all Night; next Day ſet it on the Fire
(with the Chips in it) in a tin or earthen Pot, when half
is boil'd away fill it up to a Gallon again, and let it boil
till a Quart is conſum’d ; then take it off, and when it is
ſettled, and cold, pour off the Liquor from the Wood,
and bottle it up. Drink it three Times a Day, with half
a Pint of Syrup of Elder-berries, and renew the Liquor
as before, -
- For the Cholick.

AKE Knee-Holly, boil it in Ale, and take a good
Draught. -
An excellent Remedy fºr a Cough.

AKE an Ounce of Honey, as much Brimſtone as
will lie on a Shilling, or more, an Ounce of Con
ferve of Roſes, and an Ounce of brown Sugar-candy;
beat and mix them together, and take as much as a Knife's
Point will hold, at going to Bed: If you pleaſe you may
put a little Oil of Almonds amongſt it.
To cure the Dead Palſy.
AKE two Artichokes, Stalks and all, and beat
them in a Mortar till you get a good Quantity of
Liquor; put to it the ſame Quantity of White Wine Wi
negar and Mountain Wine mix'd, and take half a quarter
of a Pint in the Morning faſting, and as much at Night.
Tº
To cure the Dead Palſy.
AKE a Pound of freſh Butter, and ſeven Frogs;
boil them well together, and when it is ſtrain’d it
will make an Ointment.
To cure a Burn.
E AT up the Whites of Eggs well with White Roſe
water, and anoint the Part.
To cure the Head-ach.
TAM P ſome Ivy, and then let the Patient ſnuff it
up the Noſtrils.
For a Paix in the Side.
HITE Sugar, and Raiſins of the Sun, well beat
together, will remove the Pain.
A Tizóżure. -
ALF an Ounce of Allom, two Drams of Cream

- of Tartar, four Scruples of Cochineal, twenty
Grains of Saffron, and two Drams of Maſtick, beat to
Powder, and put into a Quart of the beſt White Wine,
will make a good one.
To be taken by a Chill of ſeven Years old, fºr the Scurvy.
EVEN Grains of Scammony, four Grains of Cal
U) terne, and eight Grains of Cream of Tartar; and
double the Quantity for a Man.
º Eye Water.
AKE a Pennyworth of white Copperas, and ſteep
it in a Quart of Spring Water.
- For F#5.
AKE a Quart of the beſt Brandy, eight Penny
worth of Aſſa Fcetida ſlic'd ſmall, two Ounces of
hard Wood Soot, and two Ounces of dried Egg-ſhells,
both powder'd ſmall; put all theſe in a Bottle, and ſhake
it every Day; it muſt ſtand eight Days before it is us'd,
and
–
260 . The Houſe-keeper's Pocket-Book.
and be taken three Days before the New Moon, and
three Days after; alſo three Days before the Full Moon,
and three Days after, a Spoonful and a half at a Time,
till the Bottle is out: Take it in the Morning, and faſt
two Hours after it.
For a Conſumption.
AKE two Quarts of Milk, half an Ounce of
Red Roſe-leaves, and a quarter of a Pound of
brown Sugar-candy; bake all theſe in an earthen
Pot, and take a Coffee-Cup full Morning and Night.
Another.
AKE a Quart of new Milk, half an Ounce of

• *
Engliſha Liquorice
ſlic'd, quarter ofſtring'd,
a Poundhalf a Poundſlic'd
of Raifins of Figs
and
ſton'd, and two Pippins par'd and ſlic'd ; boil them to
gether till the Apples are ſoft, then turn the Milk with
two Spoonfuls of made Muſtard, ſweeten it with Engliſº
Honey, and drink a quarter of a Pint at Night, and in
the Morning.
- To cure the Gripes in Children.
- AK E a Spoonful of Hemp-ſeed, and boil it in
half a Pint of Water ſweeten’d with Sugar.
- This will likewiſe cure the Cholick in grown
Perſons. - - -
An Ointment for a Burn or Scald. ,

A K E a Bottle of the beſt Oil of Olives, and as
much of the Thorn-Apple as you can ſtir in when
it is bruis'd; ſet it on a gentle Fire, and let it boil
till you find it is of a good green Colour; drop it on a
Saver, and if you make it directly, you muſt take a quar
ter of a Pound of Bees-Wax, a quarter of a Pound of
Roſin, and two Ounces of Venice-Turpentine; ſet your
green Oil over the Fire, then ſlice your Bees-Wax, beat
your Roſin, and put them in ; let them infuſe ſoftly till
all is melted, then take it off the Fire, and put in your
Turpentine; ſtir it about, put it into a Gallipot, and
keep it for your Uſe. An
*
An Ointment for the Eyes.
A K E two Scruples of Camphire, half an Ounc
of Tutty prepar'd, an Ounce of Virgin's-Wax,
and four Ounces of May-Butter; melt the Butter
and Wax together over a Chafin-diſh of Coals, then take
them off, put in Roſe-water, and work them together;
then pour out the Roſe-water, and put in the Camphire
and Tutty, and work them together well; then put it in
a cloſe Pot for Uſe.
A Water for the Eyes. -
AKE three Pints of Milk, two Handfuls of Eye

bright, and a Handful of Celandine; diſtil this
off in a cold Still, and keep it for your Uſe.
Another.
AKE two Quarts of clear Snow-water, and an
Ounce of white Copperas, and ſteep the Copperas
in the Water about two or three Hours; then
bottle it for your Uſe. A Drop or two of this in the
Eye, is very good. - -
Dr. Ratcliffe's Receipt fºr the Green Sickneſ.

TAKE fix Grains of the Filings of Steel, with as
much Extraćt of Gentian as will make them up into
the Conſiſtence of Pills; make the Pills ſmall, and take
one in the Morning, one at Four o’Clock in the After
noon, and another at going to Bed.
Dr. Ratcliffe's Receipt for the Hooping Cough.
TAK E two Ounces of Conſerve of Roſes, two Oun
ces of Raiſins of the Sun ſton'd, two Ounces of
brown Sugar-candy, and two Pennyworth of Spirits of
Sulphur; beat them up into a Conſerve, to be taken
Morning and Evening.
4n
a62. The Houſe-keeper's Pocket-Book.
Dr. Mead's Receipt for the Cure of the Bite of a mad
Dog. -
E.T the Patient be blooded at the Arm nine or ten

... Ounces. Take of the Herb call’d in Latin Lichen
Cinereus Terreſtris, in Engliſh Aſh-colour'd Ground Li
verwort, clean'd, dry'd, and powder'd, half an Ounce;
and black Pepper powder'd, two Drams; mix theſe well
together, and divide the Powder into four Doſes, one of
which muſt be taken every Morning fifting, for four
Mornings ſucceſſively, in half a Pint of Cow's Milk
warm. After theſe four Doſes are taken, the Patient
muſt go into the Cold Bath, or a cold Spring, or River,
every Morning faſting, for a Month. He muſt be dipt
all over, but not ſtay in (with his Head above Water)
longer than half a Minute, if the Water be very cold.
After this he muſt go in three Times a Week, for a Fort
night longer.
N. B. The Lichen is a very common Herb, and grows
enerally in ſandy and barren Soils all over England.
‘ſhe right Time to gather it is in the Months of October
and November.
Another, prađis'd with great Succeſ; at Tonquin in the

Eaſt-Indies,
infallible and lately communicated to the Publick as
an Remedy. z
AK E of native Cinnabar, and fačtitious Cinnabar,

both ground to an exceeding fine Powder, each
twenty-four Grains ; of the ſtrongeſt Muſk, ſix
teen Grains; rub theſe together till the Muſk is alſo be
come very fine, and give it all for a Doſe, in a ſmall Tea
cup full of Arrack or Brandy, as ſoon as poſſible after the
Perſon is bit, and another Doſe thirty Days after ; but if
the Perſon has the Symptoms of Madneſs before he has
had the Medicine, he muſt take two Doſes in an Hour
and a half.
I ſhall not enter into the Merits of the Medicine, or
attempt to account for its Effects, but only obſerve, for
the Encouragement of every one to take it where there is
no more than a Suſpicion of an infectious Bite, that it is
perſe&tly
perfeótly ſafe and innocent, as appears from the great
Number of Perſons to whom it has been given by way of
Preſervative, none of which have felt any ill Conſequen
ces from it, or been diſorder'd fince: The only viſible
Effect it has, is, that of producing a conſiderable Drow- -
fineſs, which in thoſe who being already mad have two
Doſes given them within the Time before mention'd, is
prolong'd for ſeveral Hours, and terminates in a perfect
Cure.
I thought proper to give the Receipt in its original
Form, the Doſe being calculated for a grown Perſon, and
leave it to the Diſcretion of others to vary the Quantity
or Vehicle as may be moſt convenient, not doubting but
as the Method here taught of giving ſuch large Doſes of
Muſk is attended with Succeſs, it may alſo be extended to
other Caſes under the Management of Phyſicians.
F I N I S.
I N
Apricocks, to green them
Lmond Cheeſecakes. Page 186
º
Page 109 April, Bill of Fare for that

Pudding I 2G) Month 13
Another 1 24. Aqua Mirabilis, to make it
Another 126 199
Cuſtard 13 I Artichoke Pye 93
Butter 16o * Another 95.
Another (Mrs. Bates's) Another 1 OO
- 163 Another I of
Another (the Lady Ex Artificial Veniſon, for a
eter’s) ib. Paſty Iol
Another (Mrs. Fame's).

w 166 Aſparagraſs Soup 65
Another 2O3
Cream 167 Auguſt, Bill of Fare for that
Another 168 Month 19
Florentine 209
Amber Poſſet (my Lord Bacon Hams, to ſalt them
Carliſle's) 167 - 75
Angelica, to candy it 136 Fraiſe 128
Annifeed Biskets 143 Balm Wine, to make it 197
Apple Pye 99 Barberries, to pickle them
Pudding 125 185
Fritters - 129 Another 186
Apples, Jelly of them 137 Another ib.
Stew’d 204 Bates's Almond Butter 163
Stew'd for Puff Paſte 209 Battalia Pye 97
Another ib. Batter Cake. 106
Apricock Chips 140 Iceing for it 89
Apricocks, to dry them 137 Pudding I 18
Another 144 Beef, Olaves of it, roaſted
Jelly of them 155 or bak'd 3*
(Ripe ones) to preſerve Steaks fry’d 37
them 138 N Beef
---
I N ID E X.
Beef Steaks with Oyſters. Brawn, to make it Page7;
Page 38 Bread, (French) 134
A Haſh of it 41 Bread Pudding I 2.2
Another ib. Another 123
Collops ſtew"d 43 Broth, made ſtrong 68
Stew'd another Way 44 Another 72
Brisket ſtew’d ib. Another 74
Rump ſtew'd ib. Buckingham's Pudding 121
Portugal 45 Bugs, to deſtroy them 208
Bak'd the French Way 49 Bullaces, to keep them 143
Alamode 56 Buns I 34.
Another 77 Butter, to burn it 7o
Another ib. With Oranges, Almonds,
Dutch ib. or Potatoes 157
Collar'd ib. Made with Lemons 16o
Another 78 Made with Almonds ib.
Another 8o Butter'd Oranges 167
Another 2O4 Butter-Milk Curds I 59
Potted 8I Another 17o
From an Ox Cheek ib.
Potted 82 C.
Like Veniſon 83 Cabbage Cream 161
Paſty Q9 Cabbages, to pickle them
Beet Roots, to pickle them 185
- 18 Cake, a fine one 1o5
Beggar's Pudding ; Another
Another
ro8
I lo
Biſk of Pigeons 48
Another ib. Another ib.
Another ib. Another I I I
Of Fiſh , 58 Another ib.

Biſkei Pudding I 18 A Seed one Io;
Biſkets, made in Drops 141 Another 109
Made with Anniſeeds 143 Another It i o
Biſkets, to make them ib. Another 114

Black Caps. I 33 - Of Carraways 1 I 2
Bla Manger I 45 For keeping 115

Blackberry Wine, to make Cakes 1 13
it 198 Portugal 107
Black Plumbs, to preſerve Another I I2
them I42 Of Gingerbread 107
Cakes
I N D E X.
Cakes of Gingerbread, ano- Cheeſe, freſh Page 171
ther Sort Page 107 Slipcoat 172
Shrewsbury ib. Cheeſecakes Ioğ
Of Quinces, Pears, Plums Of Rice Io;
or Apricocks I I 2 Another 107
Of Saffron 113 Cheeſecake Meat Io&
Calf's Head, in a grand Cheeſecakes of Almonds
Diſh 34 - Io9
Haſh'd 42 Cheeſecakes i I O
Another ib." Another I I r
Bak’d 49 Another of Rice ib.
Another ib.Cherries, preſerv'd in Jelly
In a Pye 96 . I31
Calf's Liver roaſted 32 To preſerve them 139
Calf's Feet in a Pye 100 Jelly of them I 53
Calf's Feet Pudding 120 Cherry Wine; to make it
Another I 2.2 I95
Jelly 14; Chickens, forc’d with Oy
Another 146 ſters - 33
Carliſle's Amber Poſſet 167 Fricaſſeed " 5o
Carp, larded with Eels in a Another 52
Ragou 57 Another ib.,
Stew’d 63 Another 53
Another ib. Another ib.
Another 64 In a Pye 94
Another, from Pontack's Another (ſweet) iod .
. . ib. Clary Fraiſe 127
Pye 90 Another(ſweet one) 128
Another 98 Clove-Gilliflower Wine, to
Carrot Pudding 119 make it 198
Another 1zo Cock's Combs of Tripe 204.
• Another 123 Cod's Head boil'd 58.
Another 127 Another 6o
, Caſk, how to ſweeten it Cod broil'd 61
207 Stew’d 63
Caudle for ſweet Pies 67 Codlin Cream 16z
Chare potted 82 . Codlins, to mango them
Cheeſe, to make it 170 188
My Lady Hunck's 164 . To coddle them 207
Mrs. Skynner's ib, Collar'd Beef 77
N 2 Collar'd
I N D E X.
Collar'd Beef another Way Cream, Spaniſh (my Lady
Page 78 Huncks's) Page 168
Collar'd Pig ib. With Lemons (my Lady
Another 79 Compton's) 169
Veal ib. With Lemons (white) ib.
Eels ib. Raw and plain, made
Pork 8o thick - ib.
Beef ib. Spaniſł 170
Another 204 Cream Cheeſe 171
Cowſlip Wine, to make it Another (with Water)
IC) 1 172
Another #. With Lemons 173
-
Another ib Cucumbers, to pickle them

Another ib. 174
Craw-fiſh Soup 69 Another 181
Cream Pancakes 13 o To mango them I 8o
Cream, with Sweetmeats To pickle them I 81
I 56 To tººk large ones
Clouted ib. whole 182
. . With Raſberries ib. To pickle them ib.
Of Quinces I5 To make Mango of them
§:... #. ib.
Made into Snow ib. To pickle them 183
With Lemons 158 Another ib.
Another ib, To ſtew them 2O i
Another. ib. A Regalia of them 265
Fatted 1.59 Curds, made of Butter
With Raſberries 16o Milk * 1.59
With Quinces 161 My Lady L-----'s of ja
With Lemons (yellow) maica 165
162 With Butter-Milk 17o
Spaniſł 163 Currans, red, or white, to .
French 165 preſerve them I 42
Clouted ib. Jelly of them 147
Criſp 166 Another I 52
With Lemons (my Lady Another I 55
Tarborough's)- ib. Curran Wine I 95
Another 167 Another ib.
With Almonds 'ib. Cuſtard made with Almonds
** Another 168 .
- - I3
Cuſtards,
-**
1 N D E x.
Cuſtards, to make them Exeter's (Lady) Almond
- Page 133 Butter Page 163
Another Way ib. - F. .
Cutlets, a la maintenoy 40 Fame's Almond Butter 166
Of Mutton, from Pon- Fatted Cream 1.59
rack's ib. February, Bill of Fare fo
Of Veal . 38 that Month Io
Of the ſame, from Pon- Fiſh, to jelly them 146

tack's 4o Flomery, to make it zo8
e Florentine of Fleſh or Fiſh
Damſons, to preſerve them zoz
- I 41 Of a Veal Kidney 20;
Another 142 Of Rice 206
Another I 43 Of Oranges and Apples
December, Bill of Fare for ib.
that Month 27 Of Almonds or Rice 209
Direétions, general ones, for Of Steaks 21o
a ſmall Family 1 Flounder Pye 92
Drop Biſkets 14t Flowers, to pickle them 185
T}ucks ſtew’d 47 Fool, made with Rasberries
Dutch Beef 77 - - - 1 56
Made with Gooſeberries .
E. - I 58
Eels, roaſted 56 Forc'd-meat Balls zo;
Spitchcock'd 61 Another 2i !
Pye 69 Forc’d-meat, to make it 2 to
Collar'd 79 Another 2I I
Another 8o Fowl forc’d 34.
Potted 82 Boiſ'd 36
Pye 98 Fraiſe of Clary, or Clary
Egg Pye 91 and Eggs 27
Another 94. Another (ſweet one) 128
Another ib. Of Bacon ib.
Another 192 French Beans, to pickle them
Elder-FlowerWine, to make 184
it 189 Another ib.
Elder Wine, to make it Another ib.
I 88 Another 1.85
Another 189 French Bread 134
Another ib.
º N 3 Fricaſſee
I N D E X.
Fricaſſee of Rabbets (white) Gravy Soup Page 64
Page 50 Gravy, an eaſy Way to
Another (brown) ib. make it 66
Another (brown) 51 For white Sauces ib.
Of Chickens 5o Made with little Expence,
Of Lamb (white) 5.1 - ib.
Of Tripe (white) 52 Another 68
Of Chickens and Rab For a Paſty 70
bets, brown and white Gravy 72
ib. Another 74
Of Lamb 53 Green Gooſe, a Sauce for it
Of Chickens (white) ib. i
Of Chickens ib. Another %.
Fritters, of Apples 129 Green Peaſe Soup 69
Fritters * 30
Fruit, to candy it 136 H.
To prepare it for candy Hams, to ſalt them
ing 138 Of Bacon, to ſalt them ib.
To make them 76 :
General Dire&tions for ſmall To ſalt them ib.
Families i
Weſtphalia,to make them
ib.
Gerkins, to pickle them 181
Ginger Wine, to make it Pickled 84
196 Salted ib
Gingerbread Cakes 107 Hare, roaſted with a Pud
Another ib. ding in the Belly 32
Gingerbread, to make it 132 Roaſted another Way 33
Another I 33 With the Skin on ib.
Another ! 34. Stew’d 46
Golden Pippins, to ſtew Hare Pye, to be ſerv'd cold
them 208 89
Gooſe boil'd 35 Another 96
Gooſeberries, to keep them Hare, to jug it zo.3
I 43 Harſh, of raw Beef 4. I
Gooſeberry Fool 158 Another, without Ex
Gooſeberry Wine, made of pence ib.
green Fruit 196 Of Mutton ib.
Made of ripe Fruit ib. Of a Calf's Head – 42
Another 197 Another ib.
Gooſeberry Jam, to make it A cold one 43
208 Harſh
* I N D E X.
Harſh of Mutton, &c. Jelly, of white Curians Page
Page 43 I 55 -
Hartſhorn Jelly I 44. Of Apricocks ib.

Another ib. Iriſh Pancakes 129
Another - 145 July, Bill of Fare for that
Another 147 Month 17
Another, with a Chick june, Bill of Fare for that
en 148 Month 16
Another, without ib. K.
Another 150, 151, 154 Kid Pye 95
Hen Pye 96 L.
Hodge Cream 162 Lamb, forc’d 34.
Honey-water, to diſtil it 199 Fricaſſeed (white) 5.1, 53
Hungary-water, to make it Lamb Pye 93
2OO Another with Currans
I. 92
Jam of Rasberries I 4.2 Another without 95
Of Cherries ib. Lamb-Stones, &c, a Ragou
january, Bill of Fare for of them 54.
that Month 3 In a Pye 97 -
Iceing 104 Lampreys, potted

- 82
For Tarts 87 In a Pye 98
For a Batter Cake 89 Leach, how to make it 149
Jelly,of Hartſhorn 144,145, Lear for ſavory Pies 67
I 47, I-59, 15 I , i. 54 For Fiſh Pies . . ib.
Of Calves Feet ib. and For Paſties : 68
Loaf, with Oyſters 146
I 32
Of Lemons ib, and 149, Lobſters, roaſted 57, 58
I 53 Butter'd 60
Of Currans 147 With ſweet Sauce ib.
Of Hartſhorn with a Lumbar Pye 9o, 94, Iol
Chicken 148
Another without ib. M.
To make it pale and clear Macaroons 14o
. . 149 Mangoes, to make them 183
Of Pippins ... I 52 Of Codlins 188
Another, with Slices ib. March, Bill of Fare for that
Of Currans ib. Month * 1 2.
Of Cherries I 53 Marmalade 141
Of Quinces 1 54 White ib.
º
1 N D E x.
Marmalade of red Quinces Oyſter Rolls Page 91
Page 137
Of white Quinces 14o P.
May, Bill of Fare for that Pancakes 128
MJonth 14 Iriſh ones 129
Mcad, to make it white Made with Water ib.
193, 194 Made with Cream 130
Milk-water, to make it 200 Pap, Spaniſh 161
Muſhrooms, ſtew’d 202 Paſte, for Tarts 87 and 103
Mutton, forc’d 30, 5o For rais’d Pies ib.
A Collar of it roaſted 31 For Veniſon Paſties 88
The Dreaſt rolled 34, 78 Surprizing ... ib.
A la dawbe 37 For a Paſty ib, and 104
A la Royal ib. For a high Pye ib.and 104
A IIarſh of it 41, 43 Royal, for Pattipans 88,
Stew’d 46 Io?
A Ragou of it 54 For a Cuſtard 89, 104
The Leg dried like Ham Paſty, of Veniſon 98
74. Of Beef 99
N. . Paſties to fry 128
Neats Tongues, roaſted 31 Peaſe Soup 69
Dried 76 Pottage 3
In a Pye 96 Pheaſants, a Sauce for dé.
November, Bill of Fare for 71
tº that Month 26 Pickle for Sturgeon 86
Pickled Oyſters 84,85, 86,
O. 187
Oāober, Bill of Fare for Ham 84
that Month 23 Smelts 8;
Olave Florentine 209 Pigeons 85, 86
Onions, to pickle them 180 Salmon ib.
Orange Tart in Puffs 135 Walnuts 173, 174, 175,
Flowers, to candy them 176, 177
- 139 Cucumbers 174, 181, 182,
Orange-water, to make it 183
2OI Muſhrooms 177, 178,
Ox Cheek ſtew’d 44. 179, 181
Oyſters, fry'd 6o Onions I 8o
In Ragou 62 Gerkins I 81
Stew’d 64 French Beans 184, 185.
Pickled
w
I N D E X.
Pickled Beet Roots, and Pudding, made with Pota
Turnips Page 185 - toes Page 116, 123
Cabbage, and Red Cab A light one Iró
bage ib. Made with Rice 1 17,
Flowers ib. ... " 122, 124, 126
Barberries ib. and 186 Boil'd 117, 122
-
uinces ib. and 18 A Richmond one 117

§: 186, # A Batter one 1 18
Samphire 188 Made with Biſkets ib.
Pig, ſtew’d ' 48 A plain one 119
Collar’d 78, 79 Of Neats Feet ib.
Pigeons, in ſurtout 33 Of Carrots ib. and 120,
Boil’d 36 125, 127
Stew’d . 47 Of Marrow I 19, 127
A Biſk of them 48 Of Almonds 120, 124,
Pike roaſted 57 126
Plumb Porridge 67, 68 Of Oranges 120, 124,
Plumb Cake Io8 125
Flambs preſerv'd 136 Of Calve's Feet 120,
Polonia Sauſages 207, 212 - 122
Pompetone 206 D. of Buckingham's 121

Pork, forc’d 34 Spread Eagle ib.
Collar’d 8o Of Bread 1 22
Portugal Beef 45 Of Apples 125
Cake 107, I 12 Of Millet 126.
Poſſet, a cold one 70, 168 Puddings in Guts, black
Made with Sack, and but OneS 1 17, 127
ter'd . I 59
Puff Paſte 87, 88, 103
Lord Carliſle's Amber Another (white) Ioq .
One 167 Puffs, of Oranges 102
Pottage Royal, made brown Pullets, a la Creame 34
68 Boil'd, and Oyſters 37
Potted Beef 81, 82, 83 Pye, of Hare, to be ſerv'd
Beef like Veniſon 83 cold 89, 96
From an Ox Cheek 81 Of Umbles 89, Ioo
Lampreys, or Eels 82 Skirret 89
Chare, or Trouts ib. Carp 90, 98
Pigeons 82, 83 Lumbar 9o, 94, Iol
Tongues ib. Shrewsberry 91
Pudding, made with Raſ Of fine Fggs ib, and 94
berries 1 16 Pye, a
I N D E x.
Pye,
OfofFlounders g 92, ;
Oyſters Page 98 Quinces, to pickle them
186, 187
Of Artichokes 93, 95, R.
Lamb 1oo, I of Rabbets, boil'd 36
am , 95 Fricaſſeed (white) 50
Chicken 93 ; Another (brown) 51,
Chicken (ſweet) IOO 52, 53
Minc'd Meat 94, 99, Ioz Ragou, of Veal Sweetbreads
Mutton 95 S4
Hen 96 Of Mutton ib.
Pigeon ib. Of Lamb-ſtones, and
Calf's Head ib. Sweetbreads. ib.
Neat's Tongue ib. Of a Breaſt of Veal ib.
Veniſon ib. and 56
Lamb ſtone and Sweet Of Carps, larded with
bread 97 Eels 57
Battalia ib. Of Oyſters 62
Veal ib. Raiſin Wine, to make it 190
Swan ib. Raſberry Wine, to make it
Turkey ib. 198
Trout 98 Regalia of Cucumbers zo;
Eel ib. Ribbon Jelly I45, 147
Lamprey ib. Rice Cheeſecakes 105, 107
Apple . 99 Rice Pudding 1 17, 122,
A Spring one ib. . 124, 126
Potatoe Ioo, 103 Rolls with Oyſters 9:
Calf’s Feet IOO
Running of Colours 145
Pyramid Cream 164
S.
Q. Sack Poſſet butter'd 159
Quaking Pudding 121, 12 ; Saffron Cake II3
-
I2 Sago, to make it 206

Queen Cakes Io9 Sallad Magundy 43
Queen's Delight Io; Salmigundy 2O2
Quince Cake i I2 Salmon, boil'd 58, 59
Quince Cream 161 Bak’d 61
Quince Marmalade (red)137 Pickled 86
Quinces prepar'd for baking Samphire, to pickle it 188
141 Sauces, Soups, &c. 64
Jelly of them 154
Sauce,
º
I N D E X.
Sauce, ſtanding, for a Kitch Syllabub whipt Page 155,
en Page 65 I 57 -
For a ſweet Pye ib. Syrup, of Lemons 147

For favory Pies ib.
T.
For a Turkey 70, 74
For a Woodcock, or a Tanſy 129
Pheaſant 71 Made with Water 130,
For wild Fowl ib. I 31
For a green Gooſe ib. Tart, Demoy 132
For Fiſh or Fleſh 72 A Spring or Sorrel one
For boil'd Chickens, or I 34
Lamb ib. Of Oranges in Puffs 135
For roaſted Veniſon 73 Tench, boil’d 59
s,
Sauſage to make them 207 Stew'd 62
Polonia ib. and 21 o Tongues,to machinate them
Savory Balls 205 - 75
Scotch Collops 38, 39 To ſalt them ib. and 84.
Seed Cake Ios, 106, Io9, To pot them 83
- - 1 Io, 114 Tripe, a white Fricaſſee of
Septemb er, Bill of Fare for it 52
that Month 21 Made into Cock's-combs
Shrub, to make it I97 . 204
Smelts pickled 8; Trout, ſtew’d 62
Snow, of the Whites of Potted 82
Eggs I 59 Turkey, a Sauce for it 70
Snow, to make it 162, 168 Turnips, to pickle them 185
Snow Cream 173
V.
Soup, made of Aſparagraſs
65, 203 Veal, forc'd 34.
Of Peaſe 69 Cutlets 38
Of green Peaſe ib. Bombarded 39
Of Craw-fiſh ib. Stew’d 45
The Neck ſtew’d ib.
Soup 70, 72
To make it ſolid 73,211 . Alamode 56
Spring, or Sörrel Tart 134 Collar'd 79, 8o
Sturgeon, roaſted 56 Veniſon , roaſted, a Sauce
Pickle for it 86 for it 73
Surfeit-water, to make it Veniſon Paſty 98
2OO Verjuice, to make and diſtil
Sweetmeat Cream 156 it I99
Balls ..… zo; Vinegar,
I N D E X.
Vinegar, to make it Page Wine, made of Malaga
I Raiſins Page 190
Umble Pye 89, 1 3. Made of Oranges ib. and
Uſquebaugh,to make it 200 IOI
Made of Cowſlips ib. º

W. 192
Walnuts, to pickle them Made of Cherries 195
173, 174, 175, 176, 177 Made of Birch ib.
Water Cream Cheeſe 172 Made of Currans ib.
Pancakes 129 Made of Ginger 196
Tanſy 13 o Made of green Gooſe
Weſtphalia Ham, to make it berries ib.
76 Made of ripe Gooſe
White Currans, Jelly of berries ib. and 197
them I 55 Made of Balm ib.
White Plumb, to preſerve Made of Blackberries 198
It I 39 Made of Clove-Gilli
White Pot I 35 flowers ib.
Whitings, broil'd 6IMade of Raſberries ib.
Wigs 132 Woodcock, roaſted 32
Wild Fowl, ſtew’d 46 A Sauce ſor it 71
Sauce for them 71
Wine, made of Elder 188 Y
Made of Elder-flowers Yarborough's Lemon Cream
I 89 -
166
Made of Raiſins 190 Yellow Lemon Cream 162
INDEX to the PHYSICAL

RECEIPTs.
A. B.
GUE, a Remedy for Bite of a mad Dog, Dr.
J. A. it . Page 236 Mead's Receipt for it Page
Another 255 262
Another, by Dr. Mead Another, practis'd with
257 Succeſs
I N D E X.
Succeſs in the Eaſt In Cough, Chin-cough, or o
dies. , Page 262 ther, to cure it Page 248,
Bitter Draught to ſtrengthen . 258 -
the Stomach 238 An Electuary for it 2;o

Bitters, to make them 258 A Hooping one, to cure
Breaſts, ſore ones, a Cure it 256
for them 241, 246, 254 D. -
Broken Bodies, to cure them Daffy's Elixir, to make it

246 24o
Burn, a Plaiſter for it 247 Dead Palſy, to cure it 258,
Another, to cure it 253, - 25
259 Didum Wolligas, to be à
C.
for Pains with Swellings
Canker, a Stay to be laid 248
to the Throat for it 244 Diet Drink,to make it 234,
A Mouth Salve for it ib.
236
A Mouth Water for it Draught, a bitter one, to
245 ſtrengthen the Stomachi
Caſes, inveterate, Helps for 238
them 257
Dropſy, to cure it 245, 252
Charity Oil,to make it 242 E. o -
Children, when gall'd, a

Remedy for them 257 Evil, a Drink for it 255
Cholick Wine, to make it Eye-water,to prepare it 238,
: 235 239,246,250,253,258,
Cholick, a Remedy for it 259, 26.
-
236, 237, 250, 252,258

Conſumption, Dr. Gibſon's Fever, to cure it 247
Receipt for it 233 A Water for it 251
Another ib, and 234 Fevers, Intermitting ones,to
A Plaiſterfor it 24. I cure them. 254, 255
A Cure for it 249, 26o Fits, a Remedy for them 259
To prevent it 253
A galloping one, infal G.
libly cur'd 256 Gargle,foraſore ſhroat 238
Cordial Ball, to make it Gout, a Remedy for it 236
24O Green Sickneſs, a Cure for
Tinóture, to make it 242 it 237
To make a never-failing Dr. Ratcliffe's Receipt
One 244
for it 261
- Gripes,
I N D E X.
Gripes, to cure them Page Pains, in the Side, to re
237, 248, 26o lieve them Page 259
Palſy, the dead one, a Cure
H. for it 258, 259
Head-ach, to cure it, 259 Piles, to cure them 249
Hoarſeneſs, a Remedy for it Plague, a Drink to prevent
- 238 1t 232
Hooping-cough, to cure it A Preſervative againſt it
256 236
Another, by Dr. Rat Pleuriſy, a Remedy for it,
cliffe 261 without Bleeding 252
Pomatum, to make it 233,
Jaundice, to cure it 235 - - - 237
Another 243 Purging Potion, to makei. -
10,
R.
Lapis Calaminari,
Salve, Red Powder,to make it 243
how to be us'd 248 Rheumatiſm, a Remedy for
Lime Drink, to make it it 23
- 247 Rupture, a Cure for it 243,
Liniment, to make the Hair - 246, 249
grow 239
Lip Salve, to make it 251 Salve, black, to make it
Looſeneſs, a Remedy for it - 24 F, 242
246 Made of Lapiș Calami
M. maris 248
Mouth, a ſore one, to cure For any Strain or Söreib.
it 243 and 249
O Scald, a Remedy for it 253
Oil of Charity 242 Scurvy, in Children, to cure
Ointment, to make it 253 1t 259
Another, for a Burn or Snail-water, to make it 23;
“Scald 26o Spleen, a Cure for it 244
Another, for the Eyes Stomach, a Plaiſter for it
261 246
-
P Stone, in the Kidnies 232

Pains, in the Joints, a Re A Water for it ib. and
medy for them 243 - -233
Pains, or Bruiſes, to eaſe Surfeit-water, to make it
them 253
234.
T.
a
I N. D. E. x.
- T. W.
Teeth, a Powder to clean Water, a ſharp one, to
them 24o make it. 254
Tinóture, to make it 239 White Drink, to make it
Tooth-ach, a Remedy for 235
it 239 Wound-water, to make it
" Another ib." ... . . ib.
Another ib. Wounds, green ones, to
- heal them 254
V. -
Vomit, a Preſcription for Y.

it 248 Yellow Jaundice, the Cure
for it. 235, -
juſt Publiſhed,
Description of Three Hundred AN/MALS,
viz. Beafts, Birds, Fiſhes, Serpents, and Inſe&r.
With a particular Account of the Manner of their
Catching of Whales in Greenland. Extraćted from the
beſt Authors, and adapted to the Uſe of all Capacities.
Illuſtrated with Copper Plates, whereon is curiouſly en
graven every Beaft, Bird, Fift, Serpent, and Inſea,
deſcrib'd in the whole Book. The Third Edition, care
fully corrected and amended. *
PS A L M L. Io, 11. 2.
For every Beaft of the Foreſ is mine, and the Cattle upon
a thouſand Hills. I know all the Fowls of the Mºun
tains, and the wild Beafts of the Field are mine.
Printed ºf R. was E, at the Bible and Sun in Amen.
Corner, Harwick-Lane, Price 2s. 6d.
… * BO O.K.S
-------
B O O K S printed for R. WAR E, at the

* Bible and Sun in Amen-Corner. -
1. NEw. GENERAL ENGLISH DICTIONARY 3.

peculiarly calculated for the Uſe and Improvement.
of ſuch as are unacquainted with the Learned Lan.
guages. Wherein the difficult Words, and Technical Terms
made uſe of in -
Anatomy, . Hºwking,
Archite&ure, Heraldry, -->
: * ** F.
Arithmetick, |Hiſtory, “2-
* : * *.
Algebra, fº,
Aftronomy,
Botany,
#: j, ŽJ
§.,
Huſbai, º
Chymińry, Law, § Alsº
Divinity, #.
Gardening, athematicks,
Grammar,
Are not only fully explained, but accented on their proper
Syllables, to prevent a vicious Pronunciation; and mark'd
with initial LETTERS, to denote the Part of Speech, to
which each Word peculiarly belongs. To which is prefixed,
a compendious Engliſh Grammar, with ſeveral Rules for the
ready Formation of one Part of Speech from another; by the
due Application whereof, ſuch as underſtand Engliſh only, may
be able to write as correótly and elegantly, as thoſe who have
been ſome Years converſant in the Latin, Greek, &c. Lan
guages. i.º. a Supplement of the proper Names
of the moſt noted Kingdoms, Provinces, Cities, Towns,
Rivers, &c. throughett the known World. As alſo, of the
moſt celebrated Emperors, Kings, Queens, Prieſts, Poets,
Philoſophers, Generals, &c., whether jewiſh, Pagan, Mahºttam,
or chriftian; but more eſpecially, ſuch as are mºntionédither
in the old or New Tºffament. The Whole Alphabeticaſy di
geſted, and accented in the ſame Manner, and for the ſame
jºurºſe, as the preceding Part; being collećted for the Uſe
of ſuch, as have but an Imperfeót Idea of the Engliſh Ortho
graphy. Originally begun by the late Rev. Mr. Thio M. As
iyo He, School-Maſter at Stratfºrd le Bow, Author of the
Guide to the Engliſh Tongue, the Spelling Diétionary, &e.
And now
Second finiſh’d
Edition, withbyAdditions,
Wi L L 1 AM PAR
Price 6s.Dos, Gentº. The
t
2. A Natugal Hiſtory of Engºſh Song-Birds, and ſuch of the

Foreign as are "ſually brought over and eſte; med fºr their Sing;
ing” To which are added, Figures of the Cock, Hep, and
Egg, of each Species, exačily copied from Nature; by Mr.
Eleazar Albinº And º Oła sº Alſo a.
particular Account how to offer the canary Birds MPBreedºg.
3. The Young Man's Companion; Or, Arithmetiek made.
saſy. With large § of Intere Tººn iſión.
Băwilliam Mather, Pričºs, 6d, *
OUND
1 93 8

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This is a reproduction of a library book that was digitized

by Google as part of an ongoing effort to preserve the

Such a copious and uſeful Bi L L of Fare of all manner of

By Mrs. SARAH HARRISON, of Devonſhire.

the Addition of Four Hundred Genuine Receipts, ſent to the

Warwick Lane, 1739. ...

CHAP. XI. Of the Proviſions for Oétober. 23

CHAP. XV. To dreſs a Calve's Head in a grand Diſh. 3.

Chap. XXX. Phyſical Receipts: Or Directions for pre

Hous E-KEE PER'S

I have experienc'd in my own Houſe-keeping, that to

Calve's-Head, with Bacon and Greens, or boil'd and

- Knuckle of Weal, Bacon and Sprouts, or Savoys, to be

Leg of Lamb and Spinage, the Lamb muſt be flour'd

Ache-bone of Beef, ſalted and boil'd with Greens and

Lºg of Mutton toil'd with Turnips, or with Oyſter

Scots Scollops. See the Way.

Soles Stew’d. Theſe are ſtew’d like Carp; ſerve them.

Puddings, there are ſeveral Sorts, (ſee the Receipts) as

Chriſtmas or Minced Pyes, are generally brought in

Boil'd Squab Pidgeons, if you can get them, make a

The Houſe-keeper's Pocket-Book. N7

Roots for boiling in january.

A Fore Quarter of Lamb roafted, to be garniſh'd with

Gooſe roafted, ſerved with a little Claret pour'd through

Lamb Pye, and other Pyes of the like Nature.

Calve's Pluck roafted. To be ſerved with a Garniſh

Ox Heart roafted, with the ſame Pudding in it as in

Fry'd Tripe, in Batter made of Flower, Water, and a

Hog's Liver, Crow and Sweetbread fºy'd, with Pepper,

Figs, unleſs you have Sweet-meats.

of the Diſłes fºr the Month of F E B R U A R Y.

Scots Collops, with a Kidney of Veal, roaſted and

Pike, or jack roafted with a Pudding in the Belly, as

1%ung Rabbets roafted, garniſh’d with Lemon.

Diſhes fºr the Second Cou Rs e, in this Month.

Apples, Pears, China Oranges, Turkey Figs, dry’d

Ham and Chickens, with Brocoli.

Lobſers and Prawns.

Cherries may be had, and Raspberries, at Mr. Whit

Boil’d Puddings, to be ſerved with their proper Sauce.

Aſparagus upon Toaſts. -

Tarts, Cuſtards, and Cheeſcakes.

Lamb boil'd, with Collyflowers or Cabbages.

Diſh of Mullets boil’d. -

Stewa Soles, garniſh'd with Smelts fry'd, and fry'd

Pheaſant Pouts, ſerved with Gravy Sauce,

Skirrets boil"d; to be ſerved with Sack, Butter and

Carp ſew'd, with a Garniſh of Spitchcock Eels and

Pike, or Barbel roafted, with a Pudding in the Belly,

1%ung Wild Ducks which are Flappers, roaſted, and

Collar'd Pig ſliced, and garniſh'd with Lemon.

Collar’d Beef in Slices, garniſh'd the ſame as above.

Pidgeons roafted. To be ſerved with Butter and Parſley.

Squab Tame Pidgeons roaffed, and ſerved with Parſley

Tarts, Cuſtards in Cups, Cheeſcakes and Jellies.

Haunch of Peniſon roafted. To be ſerved with Gravy

Fricaſe of Chickens, or Rabbets whole.

in the ſame Diſh.