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English Housewifery Exemplified by Elizabeth Moxon

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Upwards of Sixty Modern and Valuable RECEIPTS IN

Collected by a PERSON of JUDGMENT.



Take the caul of a leg of veal, lie it into a round pot; put a layer of
the flitch part of bacon at the bottom, then a layer of forc'd-meat,
and a layer of the leg part of veal cut as for collops, 'till the pot
is fill'd up; which done, take the part of the caul that lies over the
edge of the pot, close it up, tie a paper over, and send it to the
oven; when baked, turn it out into your dish.--_Sauce_. A good
light-brown gravy, with a few mushrooms, morels, or truffles; serve it
up hot.

2. _The fine Brown_ JELLY.

Boil four calf's feet in six quarts of water 'till it is reduced to
three pints, tale off the feet and let the stock cool, then melt it,
and have ready in a stew-pan, a spoonful of butter hot, add to it a
spoonful of fine flour, stir it with a wood spoon over a stove-fire,
'till it is very brown, but not burnt, then put the jelly out, and let
it boil; when cold take off the fat, melt the jelly again and put to it
half a pint of red port, the juice and peel of half a lemon, white
pepper, mace, a little Jamaica pepper, and a little salt; then have
ready the whites of four eggs, well froth'd, and put them into the
jelly, (take care the jelly be not too hot when the whites are put in)
stir it well together, and boil it over a quick fire one minute, run it
thro' a flannel bag and turn it back till it is clear, and what form
you would have it, have that ready, pour a little of the jelly in the
bottom, it will soon starken; then place what you please in it, either
pigeon or small chicken, sweet-bread larded, or pickled smelt or trout,
place them in order, and pour on the remainder of the jelly. You may
send it up in this form, or turn it into another dish, with holding it
over hot water; but not till it is thoroughly hardened.

3. _To make a_ MELLON.

Make the leanest forc'd-meat that you can, green it as near the colour
of mellon as possible with the juice of spinage, as little of the juice
as you can; put several herbs in it, especially parsley, shred fine,
for that will help to green it; roll it an inch and a half thick, lay
one half in a large mellon mould, well buttered and flowered, with the
other half the full size of the mould, sides and all; then put into it
as many stew'd oysters as near fills it with liquor sufficient to keep
them moist, and close the forc'd-meat well together; close the melon
and boil it till you think it is enough; then make a small hole (if
possible not to be perceived) pour in a little more of the liquor that
the oysters were stew'd in hot, and serve it up with hot sauce in the
dish. It must be boiled in a cloth, and is either for a first or second


Order the chickens as for fricassy, and form the pie deep, lay in the
bottom a mince-meat made of the chicken's livers, ham, parsley and
yolks of eggs; season with white pepper, mace, and a little salt;
moisten with butter, then lay the chicken above the minc'd meat, and a
little more butter; cover the pie and bake it two hours; when baked
take off the fat, and add to it white gravy, with a little juice of
lemon. Serve this up hot.

5. SHEEP'S RUMPS _with_ Rice.

Stew the rumps very tender, then take 'em out to cool, dip them in egg
and bread-crumbs, and fry them a light brown; have ready half a pound
of rice, well wash'd and pick'd, and half a pound of butter; let it
stew ten minutes in a little pot; then add a pint of good gravy to the
rice and butter, and let it stew half an hour longer; have ready six
onions boil'd very tender, and six yolks of boil'd eggs, stick them
with cloves; then place the sheep rumps on the dish, and put round them
the rice as neatly as you can; place the onions and eggs over the rice,
so serve it up hot.

6. SHEEP'S TONGUES _broil'd_.

The tongues being boil'd, put a lump of butter in a stew-pan, with
parsley and green onions cut small; then split the tongues, but do not
part them, and put them in the pan, season them with pepper, herbs,
mace, and nutmeg; set them a moment on the fire, and strow crumbs of
bread on them; let them be broil'd and dish them up, with a high gravy

7. _To lard_ OYSTERS.

Make a strong essence of ham and veal, with a little mace; then lard
the large oysters with a fine larding pin; put them, with as much
essence as will cover them, into a stew-pan; let them stew and hour, or
more, over a slow fire. They are used for garnishing, but when you make
a dish of them, squeeze in a Seville orange.


Take a little lean bacon and veal, onion, and the yellow part of a
carrot, put it into a stew-pan; set it over a slow fire, and let it
simmer till the gravy is quite brown, then put in small gravy, or
boiling water; boil it a quarter of an hour, and then it is ready for
use. Take two necks of mutton, bone them, lard one with bacon, the
other with parsley; when larded, put a little couley over a slow stove,
with a slice of lemon whilst the mutton is set, then skewer it up like
a couple of rabbits, put it on the spit and roast it as you would any
other mutton; then serve it up with ragoo'd cucumbers. This will do for
first course; bottom dish.


Take a fine large calf's head, cleans'd well and stew'd very tender, a
leg of veal twelve pounds weight, leave out three pounds of the finest
part of it; then take three fine large fowls, (bone them, but leave the
meat as whole as possible,) and four pounds of the finest ham sliced;
then boil the veal, fowls bones, and the ham in six quarts of water,
till it is reduced to two quarts, put in the fowl and the three pounds
of veal, and let them boil half an hour; take it off the fire and
strain the gravy from it; add to the gravy three pints of the best
white wine, boil it up and thicken it; then put in the calf's-head;
have in readiness twelve large forc'd-meat-balls, as large as an egg,
and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen.

10. _To dress_ OX LIPS.

Take three or four ox lips, boil them as tender as possible, dress them
clean the day before they are used; then make a rich forc'd-meat of
chicken or half-roasted rabbits, and stuff the lips with it; they will
naturally turn round; tie them up with pack-thread and put them into
gravy to stew; they must stew while the forc'd-meat be enough. Serve
them up with truffles, morels, mushrooms, cockscombs, forc'd-meat
balls, and a little lemon to your taste.

This is a top-dish for second, or side dish for first course.

11. _To make_ POVERADE.

Take a pint of good gravy, half a jill of elder vinegar, six shalots, a
little pepper and salt, boil all these together a few minutes, and
strain it off. This is a proper sauce for turkey, or any other sort of
white fowls.

12. _To pot_ PARTRIDGES.

Take the partridges and season them well with mace, salt and a little
pepper; lie 'em in the pot with the breast downwards, to every
partridge put three quarters of a pound of butter, send them to the
oven, when baked, drain them from the butter and gravy, and add a
little more seasoning, then put them close in the pot with the breasts
upwards, and when cold, cover them well with the butter, suit the pot
to the number of the partridges to have it full. You may pot any sort
of moor game the same way.

13. _To pot_ PARTRIDGES _another Way_.

Put a little thyme and parsley in the inside of the partridges, season
them with mace, pepper and salt; put them in the pot, and cover them
with butter; when baked, take out the partridges, and pick all the meat
from the bones, lie the meat in a pot (without beating) skim all the
butter from the gravy, and cover the pot well with the butter.

14. _To pot_ CHARE.

Scrape and gut them, wash and dry them clean, season them with pepper,
salt, mace, and nutmeg; let the two last seasonings be higher than the
other; put a little butter at the bottom of the pot, then lie in the
dish, and put butter at the top, three pounds of butter to four pounds
of chare; when they are baked (before they are cold) pour off the gravy
and butter, put two or three spoonfuls of butter into the pot you keep
them in, then lie in the dish, scum the butter clean from the gravy,
and put the butter over the dish, so keep it for use.

15. SALMON _en_ Maigre.

Cut some slices of fresh salmon the thickness of your thumb, put them
in a stew-pan with a little onion, white pepper and mace, and a bunch
of sweet herbs, pour over it half a pint of white wine, half a jill of
water, and four ounces of butter (to a pound and half of salmon;) cover
the stew-pot close, and stew it half an hour; then take out the salmon,
and place it on the dish; strain off the liquor, and have ready
craw-fish, pick'd from the shell, or lobster cut in small pieces; pound
the shells of the craw-fish, or the seeds of the lobster, and give it a
turn in the liquor; thicken it, and serve it up hot with the craw-fish,
or lobster, over the salmon.

Trouts may be done the same way, only cut off their heads.


Cut the tail of the lobster in square pieces, take the meat out of the
claws, bruise the red part of the lobster very fine, stir it in a pan
with a little butter, put some gravy to it; strain it off while hot,
then put in the lobster with a little salt; make it hot, and send it up
with sippets round your dish.

17. _To do_ CHICKENS, _or any_ FOWL'S FEET.

Scald the feet till the skin will come off, then cut off the nails;
stew them in a pot close cover'd set in water, and some pieces of fat
meat till they are very tender; when you set them on the fire, put to
them some whole pepper, onion, salt, and some sweet herbs; when they
are taken out, wet them over with the yolk of an egg, and dridge them
well with bread-crumbs; so fry them crisp.

18. LARKS _done in_ JELLY.

Boil a knuckle of veal in a gallon of water till it is reduced to three
pints, (it must not be covered but done over a clear fire) scum it well
and clarify it, then season the larks with pepper and salt, put them in
a pot with butter, and send them to the oven; when baked take them out
of the butter whilst hot, take the jelly and season it to your taste
with pepper and salt; then put the jelly and larks into a pan together,
and give them a scald over the fire; so lie them in pots and cover them
well with jelly. When you use them, turn them out of the pots, and
serve them up.

19. _The Fine_ CATCHUP.

Take three quarts of red port, a pint of vinegar, one pound of
anchovies unwash'd, pickle and altogether, half an ounce of mace, ten
cloves, eight races of ginger, one spoonful of black pepper, eight
ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and
four shalots; stew these in a pot, within a kettle of water, one full
hour, then strain it thro' a close sieve, and when it is cold bottle
it; shake it well before you bottle it, that the sediment may mix. You
may stew all the ingredients over again, in a quart of wine for present


Take the walnuts when they are ready for pickling, beat them in a
mortar, and strain the juice thro' a flannel bag; put to a quart of
juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a
quarter of an ounce of mace, two nutmegs sliced, one ounce of black
pepper, twenty four cloves, and the peels of two Seville oranges, pared
so thin that no white appears, boil it over a slow fire very well, and
scum it as it boils; let it stand a week or ten days cover'd very
close, then pour it thro' the bag, and bottle it.

21. _A very good_ White _or_ Almond Soop.

Take veal, fowl, or any white meat, boiled down with a little mace, (or
other spice to your taste) let these boil to mash, then strain off the
gravy; take some of the white fleshy part of the meat and rub it thro'
a cullender; have ready two ounces of almonds beat fine, rub these
thro' the cullender, then put all into the gravy, set it on the fire to
thicken a little, and stir in it two or three spoonfuls of cream, and a
little butter work'd in flour; then have ready a French roll crisp'd
for the middle, and slips of bread cut long like Savoy biskets. Serve
it up hot.


Take one pound of almonds, blanch'd and beat fine, one pint of cream,
the yolks of twelve eggs, two ounces of grated bread, half a pound of
suet, marrow, or melted butter, three quarters of a pound of fine
sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a
dish, or little tins. The above are very good put in skins.

23. ALMOND PUDDING _another Way_.

Boil a quart of cream, when cold, mix in the whites of seven eggs well
beat; blanch five ounces of almonds, beat them with rose or
orange-flower water, mix in the eggs and cream; sweeten it to your
taste with fine powder sugar, then mix in a little citron or orange,
put a thin paste at the bottom, and a thicker round the edge of the
dish. Bake in a slow oven.--Sauce. Wine and sugar.

24. Almond Cheesecakes _another Way_.

Six ounces of almonds, blanch'd and beat with rose-water; six ounces of
butter beat to cream; half a pound of fine sugar; six eggs well beat,
and a little mace. Bake these in little tins, in cold butter paste.

25. _A_ LEMON PUDDING _another Way_.

Take a quarter of a pound of almonds, three quarters of a pound of
sugar, beat and searc'd, half a pound of butter; beat the almonds with
a little rose-water, grate the rinds of two lemons, beat eleven eggs,
leave out two whites, melt the butter an stir it in; when the oven is
ready mix all these well together, with the juice of one or two lemons
to your taste; put a thin paste at the bottom, and a thicker round the
edge of the dish.

Sauce. Wine and sugar.

26. POTATOE PUDDING _another Way_.

Take three quarters of a pound of potatoes, when boil'd and peel'd,
beat them in a mortar with a quarter of a pound of suet or butter, (if
butter, melt it) a quarter of a pound of powder sugar, five eggs well
beat, a pint of good milk, one spoonful of flour, a little mace or
cinnamon, and three spoonfuls of wine or brandy; mix all these well
together, and bake it in a pretty quick oven.

Sauce. Wine and butter.

27. CARROT PUDDING _another Way_.

Take half a pound of carrots, when boil'd and peel'd, beat them in a
mortar, two ounces of grated bread, a pint of cream, half a pound of
suet or marrow, a glass of sack, a little cinnamon, half a pound of
sugar, six eggs well beat, leaving out three of the whites, and a
quarter of a pound of macaroons; mix all well together; puff-paste
round the dish-edge.

Sauce. Wine and sugar.

28. WHITE POTT _another Way_.

A layer of white bread cut thin at the bottom of the dish, a layer of
apples cut thin, a layer of marrow or suet, currans, raisins, sugar and
nutmeg, then the bread, and so on, as above, till the dish is fill'd
up; beat four eggs, and mix them with a pint of good milk, a little
sugar and nutmeg, and pour it over the top. This should be made three
or four hours before it is baked.

Sauce. Wine and butter.

29. HUNTING PUDDING _another Way_.

Take a pound of grated bread, a pound of suet and a pound of currans,
eight eggs, a glass of brandy, a little sugar, and a little beat
cinnamon; mix these well together, and boil it two hours at the least.


Blanch a pound of almonds, lie them in water for three or four hours,
dry them with a cloth, and beat them fine with eight spoonfuls of rose
or orange-flower water; then boil a pound of fine sugar to wire-height,
and stir in the almonds, mix them well over the fire; but do not let
them boil; pour them into a bason, and beat them with a spoon 'till
quite cold; then beat six whites of eggs, a quarter of a pound of
starch, beat and searc'd, beat the eggs and starch together, 'till
thick; stir in the almonds, and put them in queen-cake tins, half full,
dust them over with a little searc'd sugar; bake 'em in a slow oven,
and keep them dry.

31. _To make_ ALMOND BUTTER _another Way_.

Take a quart of cream, six eggs well beat, mix them and strain them
into a pan, keep it stirring on the fire whilst it be ready to boil;
then add a jack of sack, keeping it stirring till it comes to a curd;
wrap it close in a cloth till the whey be run from it; then put the
curd into a mortar, and beat it very fine, together with a quarter of a
pound of blanch'd almonds, beaten with rose-water, and half a pound of
loaf sugar; When all these are well beaten together, put it into

This will keep a fortnight.


Take ripe apricocks, pare, stone, and beat them small, then boil them
till they are thick, and the moisture dry'd up, then take them off the
fire, and beat them up with searc'd sugar, to make them into pretty
stiff paste, roll them, without sugar, the thickness of a straw; make
them up in little knots in what form you please; dry them in a stove or
in the sun. You may make jumballs of any sort of fruit the same way.


Boil a stick of cinnamon in a pint of cream, four eggs well beat,
leaving out two whites, boil the cream and thicken it with the eggs as
for a custard; then put it in your dish, and put over it half a pound
of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it
over the top till the sugar be brown. So serve it up.

34. _Little_ PLUMB CAKES.

Take two pounds of flour dry'd, three pounds of currans well wash'd,
pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a
jack of cream, and one spoonful of orange-flower or rose-water; two
nutmegs grated, one pound of butter wash'd in rose-water and rub'd into
the flour, and one pound of loaf sugar searc'd, mix all well together,
and put in the currans; butter the tins and bake them in a quick oven;
half an hour will bake it.

35. York GINGER-BREAD _another Way_.

Take two pounds and a half of stale bread grated fine, (but not dry'd)
two pound of fine powder sugar, an ounce of cinnamon, half an ounce of
mace, half an ounce of ginger, a quarter of an ounce of saunders, and a
quarter of a pound of almonds; boil the sugar, saunders, ginger, and
mace in half a pint of red wine; then put in three spoonfuls of brandy,
cinnamon, and a quarter of an ounce of cloves; stir in half the bread
on the fire, but do not let it boil; pour it out, and work in the rest
of the bread with the almonds; then smother it close half an hour;
print it with cinnamon and sugar search'd, and keep it dry.

36. GINGER-BREAD _in little Tins_.

To three quarters of a pound of flour, put half a pound of treacle, one
pound of sugar, and a quarter of a pound of butter; mace, cloves, and
nutmeg, in all a quarter of an ounce; a little ginger, and a few
carraway seeds; melt the butter in a glass of brandy, mix altogether
with one egg; then butter the tins, and bake them in a pretty quick


Take a peck of fine flour, half a peck of oat-meal, and mix it well
together; put to it seven eggs well beat, three quarts of new milk, a
little warm water, a pint of sack, and a pint of new yeast; mix all
these well together, and let it stand to rise; then bake them. Butter
the stone every time you lie on the cakes, and make them rather thicker
than a pan-cake.


Take two pounds of flour, a pound of sugar, and a pound of butter; wash
the butter in orange-flower water, and dry the flour; rub the butter
into the flour as for puff-paste, beat three eggs fine in three
spoonfuls of cream, and a little mace and salt, mix these well together
with your hand, and make them into little cakes; rub them over with
white of egg, and grate sugar upon them; a quarter of an hour will bake
them in a slow oven.

39. _A Rich White_ PLUMB-CAKE.

Take four pounds of flour dry'd, two pounds of butter, one pound and a
half of double refin'd sugar beat and searc'd, beat the butter to
cream, then put in the sugar and beat it well together; sixteen eggs
leaving out four yolks; a pint of new yeast; five jills of good cream,
and one ounce of mace shred; beat the eggs well and mix them with the
butter and sugar; put the mace in the flour; warm the cream, mix it
with the yeast, and run it thro' a hair sieve, mix all these into a
paste; then add one pound of almonds blanch'd and cut small, and six
pounds of currans well wash'd, pick'd and dry'd; when the oven is
ready, stir in the currans, with one pound of citron, lemon or orange;
then butter the hoop and put it in.

This cake will require two hours and a half baking in a quick oven.

40. _An_ ISING _for the_ CAKE.

One pound and a half of double-refin'd sugar, beat and searc'd; the
whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in
rose or orange-flower water; two ounces of starch, beat fine with a
little powder-blue (which adds to the whiteness) while the cake is
baking beat the ising and lie it on with a knife as soon as the cake is
brought from the oven.


Pour a gallon of brandy into an earthen pot, put to it the yellow peel
of two dozen lemons, let it stand two days and two nights, then pour
two quarts of spring water into a pan and dissolve in it two pounds of
refin'd loaf sugar, boil it a quarter of an hour, and put it to the
brandy; then boil and scum three jills of blue milk, and mix all
together, let it stand two days more, then run it thro' a flannel bag,
or a paper within a tunnel, and bottle it.

42. _To make_ RATIFEE _another Way_.

Take a hundred apricocks stones, break them, and bruise the kernels,
then put them in a quart of the best brandy; let them stand a
fortnight; shake them every day; put to them six ounces of white
sugar-candy, and let them stand a week longer; then put the liquor
thro' a jelly bag, and bottle it for use.

43. _To preserve_ GRAPES _all Winter_.

Pull them when dry, dip the stalks about an an inch of boiling water,
and seal the end with wax; chop wheat straw and put a little at the
bottom of the barrel, then a layer of grapes, and a layer of straw,
'till the barrel is fill'd up; do not lie the bunches too near one
another; stop the barrel close, and set it in a dry place; but not any
way in the sun.

44. _To preserve_ GRAPES _another Way_.

Take ripe grapes and stone them; to every pound of grapes take a pound
of double-refined sugar; let them stand till the sugar is dissolved;
boil them pretty quick till clear; then strain out the grapes, and add
half a pound of pippen jelly, and half a pound more sugar; boil and
skim it till a jelly; put in the grapes to heat; afterwards strain them
out, and give the jelly a boil; put it to the grapes and stir it till
near cold; then glass it.


Draw off the juice as for curran jelly, take the weight of the jelly in
sugar, boil the sugar to sugar again; then put in the jelly, and keep
stirring till the sugar is dissolved; let it be hot, but not boil; then
pour it out, and stir it three or four times; when it is near cold drop
it on glasses in little cakes, and set them in the stove. If you would
have them in the form of jumballs, boil the sugar to a high candy, but
not to sugar again, and pour it on a pie plate; when it will part from
the plate cut it, and turn them into what form you please.


When the barberries are full ripe, pull 'em off the stalk, put them in
a pot, and boil them in a pan of water till they are soft, then pulp
them thro' a hair-sieve, beat and searce the sugar, and mix as much of
the searc'd sugar with the pulp, as will make it of the consistance of
a light paste; then drop them with a pen-knife on paper (glaz'd with a
slight stone) and set them within the air of the fire for an hour, then
take them off the paper and keep them dry.

47. _To candy_ ORANGES _whole another Way_.

Take the Seville oranges, pare off the red as thin as you can, then tie
them in a thin cloth (with a lead weight to keep the cloth down) put
'em in a lead or cistern of river water, let them lie five or six days,
stirring 'em about every day, then boil them while they are very
tender, that you may put a straw thro' them; mark them at the top with
a thimble, cut it out, and take out all the inside very carefully, then
wash the skins clean in warm water, and set them to drain with the tops
downwards; fine the sugar very well, and when it is cold put in the
oranges; drain the syrrup from the oranges, and boil it every day till
it be very thick, then once a month; one orange will take a pound of

48. _To candy_ GINGER.

Take the thickest races of ginger, put them them in an earthen pot, and
cover them with river water; put fresh water to them every day for a
fortnight; then tie the ginger in a cloth, and boil it an hour in a
large pan of water; scrape off the brown rind, and cut the inside of
the races as broad and thin as you can, one pound of ginger will take
three pounds of loaf sugar; beat and searce the sugar, and put a layer
of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen
bowl, having sugar at the top; stir it well every other day for a
fortnight, then boil it over a little charcoal; when it is candy-height
take it out of the pan as quick as you can with a spoon, and lie it in
cakes on a board; when near cold take them off and keep them dry.

49. _To preserve_ WINE-SOURS.

Take wine-sours and loaf sugar an equal weight, wet the sugar with
water; the white of one egg will fine four pounds of sugar, and as the
scum rises throw on a little water; then take off the pan, let it stand
a little to settle and skim it; boil it again while any scum rises;
when it is clear and a thick syrrup, take it off, and let it stand till
near cold; then nick the plumbs down the seam, and let them have a
gentle heat over the fire; take the plumbs and syrrup and let them
stand a day or two, but don't cover them; then give them another gentle
heat; let them stand a day longer, and heat them again; take the plumbs
out out and drain them, boil the syrrup and skim it well, then put the
syrrup on the winesours, and when cold, put them into bottles or pots,
tie a bladder close over the top, so keep them for use.


Take eight pounds of ripe, pick'd fruit, put these into three pounds of
sugar boil'd candy height, and so let these simmer till the jelly will
set; then run it off clear thro' a flannel bag, and glass it up for
use. This never looks blue, nor skims half so much, as the other way.

51. _To preserve red or white_ CURRANS _whole_.

Pick two pounds of currans from the stalks, then take a pound and a
half of loaf sugar, and wet it in half a pint of curran juice, put in
the berries, and boil them over a slow fire till they are clear; when
cold put them in small berry bottles, with a little mutton suet over


Take two pounds of poppy flowers, two ounces of raisins, shred them,
and to every pound of poppies put a quart of boiling water, half an
ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let
these stand twelve hours to infuse, then strain off the liquor, and put
it upon the same quantity of poppies, raisins, liquorice, and anniseeds
as before, and let this stand twelve hours to infuse, which must be in
a pitcher, set within a pot or pan of hot water; then strain it, and
take the weight in sugar, and boil it to a syrrup: when it is cold,
bottle it.

53. _To make_ BLACK PAPER _for drawing Patterns_.

Take a quarter of a pound of mutton suet, and one ounce of bees wax,
melt both together and put in as much lamp black as will colour it dark
enough, then spread it over your paper with a rag, and hold it to the
fire to make it smooth.

54. GOOSEBERRY VINEGAR _another Way_.

To every gallon of water, put six pounds of ripe gooseberries; boil the
water and let it be cold, squeeze the berries, and then pour on the
water; let it stand cover'd three days pretty warm to work, stirring it
once a day; then strain it off, and to every six gallons put three
pounds of coarse sugar, let it stand till it has done working, then
bung it up, and keep it moderately warm, in nine months it will be
ready for use.

55. _To make bad Ale into good strong Beer_.

Draw off the ale into a clean vessel, (supposing half a hogshead) only
leave out eight or ten quarts, to which put four pounds of good hops,
boil this near an hour; when quite cold, put the ale and hops into the
hogshead, with eight pounds of treacle, mix'd well with four or five
quarts of boil'd ale; stir it well together, and bung it up close: Let
it stand six months, then bottle it for use.


To every quart of gooseberries, take a quart of spring water, bruise
them in a mortar, put the water to them and let them stand two or three
days, then strain it off, and to every gallon of liquor put three
pounds and a half of sugar, then put it into the barrel, and it will of
itself rise to a froth, which take off, and keep the barrel full; when
the froth is all work'd off, bung it up for six weeks, then rack it
off, and when the lees are clean taken out, put the wine into the same
barrel; and to every gallon put half a pound of sugar, made in syrrup,
and when cold mix with wine; to every five gallons, have an ounce of
isinglass, dissolv'd in a little of the wine, and put in with the
syrrup, so bung it up; when fine, you may either bottle it or draw it
out of the vessel. Lisbon sugar is thought the best. This wine drinks
like sack.


Take fourteen quarts of water, three pounds of loaf sugar, and one
ounce of ginger sliced thin, boil these together half an hour, fine it
with the whites of two eggs; when new milk warm put in three lemons, a
quart of brandy, and a white bread toast, covered on both sides with
yeast; put all these together into a stand, and work it in one day;
then tun it: It will be ready to bottle in five days, and be ready to
drink in a week after it is bottled.

58. COWSLIP WINE _another Way_.

To five gallons of water, put two pecks of cowslip peeps, and thirteen
pounds of loaf sugar; boil the sugar and water with the rinds of two
lemons, half an hour, and fine it with the whites of two eggs; when it
is near cold put in the cowslips, and set on six spoonfuls of new
yeast, work it two days, stirring it twice a day; when you squeeze out
the peeps to tun it, put in the juice of six lemons, and when it has
done working in the vessel, put in the quarter of an ounce of
isinglass, dissolv'd in the little of the wine till it is a jelly; add
a pint of brandy, bung it close up two months, then bottle it. This is
right good.

59. STRONG MEAD _another Way_.

To thirty quarts of water, put ten quarts of honey, let the water be
pretty warm, then break in the honey, stirring it till it be all
dissolv'd, boil it a full half hour, when clean scum'd that no more
will rise, put in half an ounce of hops, pick'd clean from the stalks;
a quarter of an ounce of ginger sliced (only put in half the ginger)
and boil it a quarter of an hour longer; then lade it out into the
stand thro' a hair-tems, and put the remainder of the ginger in, when
it is cold tun it into the vessel, which must be full; but not clay'd
up till near a month: make it the latter end of _September_, and keep
it a year in the vessel after it is clay'd up.


To half a peck of flour, put a full jill of new yeast, and a little
salt, make it with new milk (warmer than from the cow) first put the
flour and barm together, then pour in the milk, make it a little
stiffer than a seed-cake, dust it and your hands well with flour, pull
it in little pieces, and mould it with flour very quick; put it in the
dishes, and cover them with a warm cloth (if the weather requires it)
and let them rise till they are half up, then set them in the oven,
(not in the dishes, but turn them with tops down upon the peel;) when
baked rasp them.

61. _The fine_ RUSH CHEESE.

Take one quart of cream, and put to it a gallon of new milk, pretty
warm, adding a good spoonful of earning; stir in a little salt, and set
it before the fire till it be cum'd; then put it into a vat in a cloth;
after a day and night turn it out of the vat into a rush box nine
inches in length and five in breadth. The rushes must be wash'd every
time the cheese is turn'd.




_First Course_.
At the Top Gravy Soop.
Remove Fish.
At the Bottom a Ham.
In the Middle stew'd Oysters or Brawn.
For the four corners.
A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot
Pie, or Oyster Loaves.

_Second Course_.
At the Top Wild Ducks.
At the Bottom a Turkey.
In the Middle Jellies or Lemon Posset.
For the four Corners.
Lobster and Tarts, Cream Curds, stew'd Pears or preserv'd Quinces.


_First Course_.
At the Top a Soop remove.
At the Bottom Salmon or stew'd Breast of Veal.
For the four Corners.
A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a
Fricassy of Pig's Ears.

_Second Course_.
At the Top Partridges.
At the Bottom a Couple of Ducks.
For the four Corners.
Stew'd Apples, preserv'd Quinces, Custards, Almond Cheese Cakes.
In the Middle Jellies.

For _MARCH_.

_First Course_.
At the Top a boil'd Turkey, with Oyster Sauce.
At the bottom a Couple of roast Tongues or roast Beef.
In the Middle Pickles.
Two Side-dishes, a Pigeon Pie and Calf Head Hash.
For the four Corners.
Stew'd Crab or Oysters, Hunters Pudding, a brown Fricassy, stew'd
Eels, or broil'd Whitings.

_Second Course_.
At the Top Woodcocks or wild Ducks.
At the Bottom Pig or Hare.
In the Middle Jellies or Sweetmeats.
For the four Corners.
Raspberry Cream, Tarts, stew'd Apples, and preserv'd Apricocks.

For _APRIL_.

_First Course_.
At the Top stew'd Fillet of Veal.
At the Bottom a roast Leg of Mutton.
Two Side-dishes, Salt Fish and Beef-Steaks.
In the Middle a Hunters Pudding.

_Second Course_.
At the Top roast Chickens and Asparagus.
At the Bottom Ducks.
In the Middle preserv'd Oranges.
For the four Corners.
Damasin Pie, Cream Curds, Lobster, and cold Pot.

For _MAY_.

_First Course_.
At the Top stew'd Carp or Tench.
At the Bottom a stew'd Rump of Beef.
In the Middle a Sallet.
For the four Corners
A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal.

_Second Course_.
At the Top Rabbits or Turkey Pouts.
At the Bottom green Goose or young Ducks.
For the four Corners.
Lemon Cream, Quince Cream, Tarts, Almond Custards.
In the Middle Jellies.

For _JUNE_.

_First Course_.
At the Top roast Pike.
At the Bottom Scotch Collops.
In the Middle stew'd Crab.
For the four Corners.
Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce,
Beans and Bacon.

_Second Course_.
At the Top a Turkey.
At the Bottom Ducks or Rabbits.
In the Middle Strawberries.
Two Side dishes, roast Lobster and Pease.
For the four Corners.
Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins,
or Flummery.

For _JULY_.

_First Course_.
At the Top green Pease Soop, remove stew'd Breast of Veal white.
At the Bottom a Haunch of Venison.
In the Middle a Pudding.
Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits.

_Second Course_.
At the Top Partridges or Pheasants.
At the Bottom Ducks or Turkey.
In the Middle a Dish of Fruit.
For the four Corners.
Solomon Gundie, Lobster, Tarts, Chocolate Cream.


_First Course_.
At the Top Fish.
At the Bottom Venison Pasty.
In the Middle Herb Dumplings.
For the four Corners.
Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of
Veal Sweetbreads with Artichoke Bottoms.

_Second Course_.
At the Top Pheasants or Partridges.
At the Bottom wild Ducks or Teal.
In the Middle Jellies or Syllabubs.
For the four Corners.
Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon.


_First Course_.
At the Top collar'd Calf Head, with stew'd Pallets and Veal
Sweetbreads, and forc'd Meat-Balls.
At the Bottom Udder and Tongue or a Haunch of Venison
In the Middle an Ambler of Cockles, or roast Lobster.
Two Side dishes, Pigeon Pie and boiled Chickens.

_Second Course_.
At the Top a roast Pheasant.
At the Bottom a Turkey.
For the four Corners.
Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal.


_First Course_.
At the Top stew'd Tench and Cod's Head.
At the Bottom roast Pork or a Goose.
Two Side-dishes, roast Fish, and boil'd Fowl and Bacon.
For the four Corners.
Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads
In the Middle minc'd Pies or Oyster Loaves.

_Second Course_.
At the Top Wild Fowl.
At the Bottom a Hare.
In the Middle Jellies.
Two Side-dishes, roasted Lobster and fry'd Cream.
For the four Corners.
Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and
Orange Cheese Cakes.


_First Course_.
At the Top a Dish of Fish.
At the Bottom a Turkey Pie.
Two Side-dishes, Scotch Collops, and boil'd Tongue with Sprouts.
In the Middle scallop'd Oysters.

_Second Course_.
At the Top a Dish of Wild Fowl.
At the Bottom roast Lobster.
In the Middle Lemon Cream.
For the four Corners.
Tarts, Curds, Apricocks, and Solomon Gundie.


_First Course_.
At the Bottom boil'd Fowls.
Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops.
In the Middle minc'd Pies or Pudding.

_Second Course_.
At the Top a Turkey.
In the Middle hot Apple Pie.
For the four Corners.
Custard, Raspberry Cream, cold Pot and Crabs.



At the Top a Dish of Plumb Gruel.
Remove, boil'd Fowls.
At the Bottom a Dish of Scotch Collops.
In the Middle Jellies.
For the four Corners.
Lobster, Solomon-Gundie, Custard, Tarts.


At the Top a Dish of Fish.
Remove, a Couple of roasted Fowls.
At the Bottom wild Ducks.
For the four Corners.
Collar'd Pig, Cheese Cakes, stew'd Apples and Curds.
In the Middle hot minc'd Pies.

For _MARCH_.

At the Top a Sack Posset.
Remove, a Couple of Ducks.
At the Bottom a boil'd Turkey, with Oyster Sauce.
In the Middle Lemon Posset.
Two Side-dishes, roasted Lobster, Oyster Pie.
For the four Corners.
Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples.

For _APRIL_.

At the Top boiled Chickens.
At the Bottom a Breast of Veal.
In the Middle Jellies.
For the four Corners.
Orange Pudding, Custards, Tarts, and stew'd Oysters.

For _MAY_.

At the Top a Dish of Fish.
At the Bottom Lamb Steakes or Mutton.
In the Middle Lemon Cream or Jellies.
Two Side-dishes, Tarts, Raspberry Cream.
For the four Corners.
Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon,
Oysters in scallop'd Shells, boiled Chickens.

For _JUNE_.

At the Top boil'd Chickens.
At the Bottom a Tongue.
In the Middle Lemon Posset.
For the four Corners.
Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes
or Pease.

For _JULY_.

At the Top Scotch Collops.
At the Bottom roast Chickens.
In the Middle stew'd Mushrooms.
For the four Corners.
Custards, Lobsters, split Tongue, and Solomon Gundie.


At the Top stewed Breast of Veal.
At the Bottom roast Turkey.
In the Middle Pickles or Fruit.
For the four Corners.
Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces.


At the Top boil'd Chickens.
At the Bottom a carbonated Breast of Mutton, with Caper Sauce.
In the Middle Oysters in scallop Shells, or stew'd Oysters.
Two Side Dishes, hot Apple Pie and Custard.


At the Top Rice Gruel.
Remove, a Couple of Ducks.
At the Bottom a boil'd Turkey with Oyster Sauce.
In the Middle Jellies.
For the four Corners.
Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig.


At the Top Fish.
At the Bottom Ducks or Teal.
In the Middle Oyster Loaves.
Remove, a Dish of Fruit.
Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls.


At the Top boil'd Chickens.
At the Bottom a Dish of Scotch Collops or Veal Cutlets.
In the Middle Brawn.
Remove, Tarts
For the four Corners.
Boil'd Whitings or fry'd Soles, new College Puddings, Tullouy
Sausages, Scotch Custard.


2 3
4 5 6
7 8

1. Boil'd Chickens.
2. Preserv'd Oranges or Apricocks.
3. Flummery.
4. Asparagus.
5. Lemon Posset.
6. Roast Lobster.
7. Stew'd Apples.
8. Almond Cheese Cakes.
9. Lamb.]


2 3 4

1. Cod's Head or Salmon.
2. Boil'd Chickens.
3. A fine Pudding or roasted Lobster.
4. Beans and Bacon.
5. Stew'd Breast of Veal.]


2 3
5 6

1. Two young Turkeys or Ducklings.
2. Stew'd Apples.
3. Custards.
4. Jellies or Lemon Posset.
5. Tarts.
6. Preserv'd Oysters.
7. Green Geese or young Rabbits.]


2 3
5 6

1. A Soop.
2. Scotch Collops.
3. Boil'd Chickens.
4. Stew'd Oysters or roasted Lobster.
5. A Hunters Pudding.
6. Roasted Tongue.
7. A Ham or roast Beef.
Remove. 1 Fish.]


2 3
4 5 6
7 8

1. A Turkey.
2. Almond Cheesecakes.
3. Sturgeon.
4. Partridges.
5. Jellies.
6. A Hare or Woodcocks.
7. Collar'd Cream.
8. Cream Curds.
9. Ducks or Pig.]


2 3
5 6

1. Gruel or Sack Posset.
2. Tarts.
3. Lobster.
4. Jellies or Lemon Cream.
5. Solomon Gundie.
6. Custards.
7. Boil'd Turkey with Oyster Sauce.
Remove. 1. Wild Duck.]


2 3
4 5 6
7 8 9
10 11 12
13 14

1. Craw Fish Soop.
2. Moor Game.
3. A Granade.
4. Apples stew'd green.
5. Boil'd Partridge.
6. Cherries.
7. Stew'd Sweetbreads, and Pallets.
8. Jellies or Pine-apples.
9. Roast Teal.
10. Apricocks.
11. Artichokes.
12. Sweet-meat Tarts.
13. Fry'd Soals.
14. Turkey Pout roasted and larded.
15. A Haunch of Venison.]


2 3 4
5 6 7 8
9 10 11 12 13
14 15 16 17
18 19 20

1. Vermicelly Soop.
2. Sweet Patties.
3. A Fricassy of Beast Patties.
4. Stew'd Crab.
5. Olives of Veal.
6. Preserv'd Damsins.
7. Preserv'd Oranges.
8. Marinaded Pigeons.
9. A boil'd Turkey with Oyster Sauce.
10. Cream Curds.
11. A Pyramid of dry'd Sweetmeats.
12. Flummery.
13. A Ham.
14. A white Fricassy of Chickens.
15. Preserv'd Apricocks.
16. Preserv'd Quinces.
17. A brown Fricassy of Rabbits.
18. A Fricassy of Veal Sweetmeats.
19. Minc'd Pies.
20. Oyster Loaves.
21. Haunce of Venison, or Roast Beef.
1. Carp with Pheasant.
2. Grapes.
3. Collar'd Beef.
4. Cheese-Cakes.
5. Quails.
8. Teal.
9. Two roasted Lobsters.
13. Woodcocks or Partridges.
14. Artichokes or young Peas.
17. Snipes.
18. Tarts.
19. Collar'd Pig.
20. Fruit.
21. Wild Ducks.]


Those mark'd [thus +] are in the Supplement.


Almond Posset to make
----Cakes, do.
----Cheese Cakes do.
+ ----do another Way
----Puffs do.
----Butter do.
+ ----do. another Way
----Flummery do
+ ----Biskets
Amblet of Cockles, do.
Apple Dumplins, do.
----to stew
----another Way
Artichoke Bottoms to fry
----to fricassy
+ ----to Dry
Apricock Pudding to make
+ ----Jumballs do.
----Custard do.
----Chips or Peaches do.
----to preserve
----to make Marmalade
----to dry
----do like Prunella's
----to preserve Green
----do. another Way
Ale Orange to make
+ ----bad into strong Beer
----Posset, to make
Asparagus, or Green Pease to keep.
Angelico, to candy


Beef, Brisket to stew
----Rump, do.
Beef Olives, to make
----Rolls, do.
----Rump, to ragoo
----Collar'd to eat cold
----Dutch to make
----to pot
----Steaks to fry
----do. another Way
Berries to bottle
Brain Cakes to make
Black Caps, to make
Brandy Orange to make
+ ----Lemon do.
+ Lemon do. another Way
----black Cherry, do.
----Raspberry, do.
----Ratisie, do.
+ ----do. another Way
Brockly, to boil
Beast Kidneys, to roast
Beans Kidneys to keep
Buttons Mushrooms, to pickle
Barberries to keep instead of preserving
+ ----Cakes
+ ----Drops
----to pickle
----to preserve for Tarts
----to keep all the Year
Barley Sugar, to make
+ Black Paper to make for drawing Patterns


Cabbage, to pickle
Cake Caraway to make
+ ----Rich white Plumb Cake
+ Cake
+ Cake, Ising for
----great, do.
----Ising for it
----Bisket, to make
----Raspberry Cakes
Cake Portugal, do.
----Orange, do.
----Shrewsbury, do.
+ ----Bath
----Gingerbread, do.
----Seed, do.
----Queen, do.
----King, do.
----Angelico, do.
+ ----Oatmeal, do.
----Breakfast, do.
----fine, do.
----to keep all the Year
----Plumb, do.
----Little Plumb, do.
----Plumb another Way
----do. ordinary
Calf's Head collar'd to eat hot
----do. to eat cold
----do. white
----Pye of, to make
----do. another Way
----to ragoo
----to roast, to eat like Pig
----Feet to fricassy white
----to fry in Butter
----do. in Eggs
----to make minc'd Pies of
----to make Pie of
----Jelly, to make
----Flummery, do.
+ Chars to pot
Catchup to make
+ ----Walnut do.
+ ----fine do.
Cheese Cakes do.
----Lemon, do.
----common do.
----without Currans do.
Cheese Slipcoat, to make
+ ----fine Rush
----Bullies, do.
----Cream, do.
Cherries, to preserve for drying
----to preserve
----to dry
Colliflower to pickle white
----another Way
Chickens to fricassy white
----do brown
----to boil
+ ----Pie hot
Collops Scotch, to make
----another Way
----another Way
Collops minc'd, to make
Cod's Head, to dress
----Zoons, do.
Cockles, to pickle
Cordial Water of Cowslips, to make
Cowslip Syrup, do.
Cracknels, do.
Cream Lemon, do.
----do. to make yellow
----do. another Way
----any preserv'd Fruit
+ Cream burnt
----to fry to eat hot
----Chocolate to make
----Gooseberry, do.
----Apple, do.
----Curds, do.
----Rice or Almond do.
Cucumbers, to pickle
----another Way
----to make Mange of
----to make pickle for
----to stew
----to fry for Mutton Sauce
----Soop to make
Curranberries, to pickle
----to preserve in Bunches
+ ----to preserve whole
----to make Jelly of
Custard Almond
----Scotch, to eat hot
Cyder, to make


Damsins to preserve
----do. for Tarts
----do. to keep
----do. bottle
Drops Ratisie, to make
----Lemon, do.
Ducks to boil
----to stew
----do. to stew whole
Dumplings Herb, to make
----plain Fruits


Eels to collar
----to stew
----to pitchcock
----Pie, to make
Eggs to fricassy white
----do. brown
----to stew in Gravy
----Pie, to make
Elder Buds, to pickle
----to make pickle for


Fowl, to force
+ ----Feet
Fritters Fruit to make
----Apple, do.
----Oatmeal, do.
Fruit to preserve green
----do. all the Year
French bread to make
+ another Way


Girkins, to pickle
Gilliflowers, do.
+ Ginger to candy
Gingerbread white
+ ----York
+ ----in little Tins
----another Way
Gooseberry Cake
----to bottle
----to preserve
----do. red
+ Granade
+ Grapes to preserve all Winter
+ ----another Way
Gruel Sagoo
Goofer Wafers to make


Hams or Tongues to salt
Hare, to stew
----to pot
----to jugg
----to roast with a Pudding in the Belly
Hedge Hogs Cupid, to make
Herrings to boil
----to fry
----to pickle
----to keep all the Year
Hotch potch, to make


Jam Cherry to make
----Bullies, do.
----Damsins, do.
+ Jelly brown
+ Jelly Curran
Jambals, do.
----another Way


Lamb Leg of, boiled with Loyn fry'd
+ Larks in Jelly
Lamb with Chickens boil'd
----fricassy white
----fricassy brown
Lobster or Crab to roast
+ ----A L'Italienne
----to butter
Leatch, to make
Loaves Oyster, do.


Macaroons, to make
Mango of Codlins
+ Mellon, do.
Mead strong, do.
----another Way
+ ----another Way
Milk mull'd, a Dish of
Mulberries, to preserve whole
Muscles, to pickle,
Mushrooms, to pot
----to stew
----to pickle
----another Way
----another Way
----to fry
----powder to make
Mutton stew'd Fillet of
----Shoulder forced
----Breast to collar
----do. another Way
----do. to carbonade
Mutton Chine roasted, with Sallery
----Chops, to make
----Leg forc'd
----French Cutlets to make
----Steads to fry
----artificial Venison, to make
----Leg of, to salt to eat like Ham


Neat's Tongue Pie, to make
Nasturtian Buds to pickle


Onions to pickle
Orange Chips to preserve to put into Glasses
----or Lemons to preserve
----Chips another Way
----Marmalade to make
----to preserve Oranges whole
+ ----to candy whole
----Tarts, to make
Oysters Scotch to make
----to stew
+ ----to lard
----to fry
----to scallop
----to pickle
+ Ox Lips to dress


Pallets stew'd
Pancakes, clare
+ Partridges, to pot
+ Do. another Way
Parsnips to fry to look like Trout
+ Poverade, to make
Parsnips, another Way
Paste to make for a standing Pie
----for Tarts
----do. another Way
----do. do.
----for Venison Pasty
----of Pippens, white
----of do. green
----of do. red
Patties savoury to make
Pears to dry
Pears or Pippens to dry without Sugar
Pigeons to make a Pulpatoon
----to stew
----to pot
----boil'd with fricassy sauce
----to jugg
----to pickle
----to broil whole
Pig Royal to make
----to collar
----Ears to fricassy
----like Lamb in Winter
----Head roll'd, to eat like Brown
Pike to eat like Sturgeon
----to stew
----to roast with a Pudding in the Belly
Plumbs to preserve
Plumb Porridge to make
Pork to pickle
Posset Sack to make
----another Way
----to make Froth for
Potatoe Crabs to pickle
Pudding black to make
----do. another Way
----do. another Way
----do. another Way
Do. another Way
+ ----Lemon another Way
----Oatmeal do.
+ Almond Pudding
+ Do. another Way
----Apple do.
----Ground Rice do.
----Gooseberry do.
----Collage do.
+ ----do. another Way
+ ----Carrot another Way
----Quaking to make
----do. another Way
----do. do.
----Pearl Barley
----Calf's Foot
+ ----do another Way
----for Hare
+ ----White Pot another Way
----white in Skins
Punch Milk, to make
----another Way
----Acid for to make
Purslain to pickle
Pie rich to make
Pie Eel
Pie Turbot-Head
----sweet Chicken
----savoury do.
----sweet Veal
----Candle for
----another Way
----another Way
Pickle for Salmon


Quidenny to make
----Quinces to preserve
----do. another Way
----Cream to make
----to make white
----Marmalade to make


Rabbets to fricassy brown
----do. white
----dressed, to look like Moor game
Raspberry and Strawberry Fool, to make


Salmon, to collar
+ Salmon en Maigre
----to pot
Sprouts Savry to boil
----Cabbage, do.
Sauce for a Rump of Beef
Sauce for Neck of Veal
----for Turkey
----for boil'd Rabbits
----for Pike
Sauce for boil'd Salmon or Turbot
----for Haddock or Cod
----for Salmon or Turbot
----for tame Ducks
----for green Goose
----another Way
----for Chickens
----for Turkey, another Way
----for Tongues
----for Cod's Head
----for a Cod's Head another Way
----for Flesh or Fish
Soop Vermicelly
----green Pease
----do. Pease in Winter
----do. in Lent
----Craw Fish
+ ----white or Almond
----do without Water
Sausages Pollony to make
+ Sheep Rumps with Rice
+ ----Tongues broil'd
Shrimps to pickle
Shrub Orange
Solomon Gundie to eat in Lent
----another Way
Smelts to pot
----to pickle
Spinage stew'd with Eggs
Spinage Toasts to make
Sturgeon artificial to make
----how to order
Sturgeon how to make Pickle for
Sugar to know when Candy Height
Syllabubs whip'd to make
Syrup of Gilliflowers to make
----of Mulberries
----of Violets
+ ----of Poppies
Stock to make for Hartshorn Jelly
Sack Posset to make
Shell Paste do.
Stuffing for Beast Kidney


Tansey to make
----another Way
Tarts marrow to make
Toasts fry'd to make
Tongues to roast
----to pot
----Sheep or Hog, to broil
Tripes to fricassy
----to eat like Chickens
Trout, or other Fish to fry
Trench or Carp to stew
+ Mock turtle
Turkey to boil
----to roast
----to pot
----A-la Daube


Veal Breast of, to brown Ragoo
----do. berries
----to roll
----to stew
----to stew Fillet
----Breast of, to roll
----to make savoury
----to roast savoury
+ ----Couley
----Knuckles, to boil
----Sweetbreads to fricassy
----Cutlets to make
----another Way
Venison to pot
----Haunch of, to roast
Vinegar, to make of Gooseberries
----another Way
+ ----do.


Walnuts, to pickle green
----do. black
----to make Pickle for
----do. white
Whigs to make
Wild Fowl to pot
Wine Elder to make
----do. Flower
----another Way

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