Part 8

Take two calf's feet, when they are dress'd, put two quarts of water to them, boil them over a slow fire till half or better be consumed; when your stock is cold, if it be too stiff, you may put to it as much cream as jelly, boil them together with a blade or two of mace, sweeten it to your taste with loaf sugar, strain it through a fine cloth, stir it whilst it be cold, and turn it out, but first loosen it in warm water, and put it into your dish as you did the other flummery.

271. _To stew_ SPINAGE _with_ POACHED EGGS.

Take two or three handfuls of young spinage, pick it from the stalks, wash and drain it very clean, put it into a pan with a lump of butter, and a little salt, keep stirring it all the time whilst it be enough, then take it out and squeeze out the water, chop it and stir in a little more butter, lie it in your dish in quarters, and betwixt every quarter a poached egg, and lie one in the middle; fry some sippets of white bread and prick them in your spinage, to serve them up.

This is proper for a side-dish either for noon or night.

272. _To make_ RATIFIE DROPS.

Take half a pound of the best jordan almonds, and four ounces of bitter almonds, blanch and set them before the fire to dry, beat them in a marble mortar with a little white of an egg, then put to the half a pound of powder sugar, and beat them altogether to a pretty stiff paste; you may beat your white of egg very well before you put it in, so take it out, roll it with your hand upon a board with a little sugar, then cut them in pieces, and lie them on sheets of tin or on paper, at an equal distance, that they don't touch one another, and set them in a slow oven to bake.

273. _To fry_ ARTICHOKE BOTTOMS.

Take artichoke bottoms when they are at the full growth, and boil them as you would do for eating, pull off the leaves, and take out the choke, cut off the stalks as close as you can from the bottom; take two or three eggs, beat them very well, so dip your artichokes in them, and strow over them a little pepper and salt; fry them in butter, some whole and some in halves; serve them up with a little butter in a china cup, set it in the middle of your dish, lie your artichokes round, and serve them up.

They are proper for a side dish either noon or night.

274. _To fricassy_ ARTICHOKES.

Take artichokes, and order them the same way as you did for frying, have ready in a stew-pan a few morels and truffles, stewed in brown gravy, so put in your artichokes, and give them a shake altogether in your stew-pan, and serve them up hot, with sippets round them.

275. _To dry_ ARTICHOKE BOTTOMS.

Take the largest artichokes you can get, when they are at their full growth, boil them as you would do for eating, pull off the leaves and take out the choke; cut off the stalk as close as you can, lie them on a tin dripping-pan, or an earthen dish, set them in a slow oven, for if your oven be too hot it will brown them; you may dry them before the fire if you have conveniency; when they are dry put them in paper bags, and keep them for use.

276. _To stew_ APPLES.

Take a pound of double refin'd sugar, with a pint of water, boil and skim it, and put into it a pound of the largest and clearest pippens, pared and cut in halves; if little, let them be whole; core them and boil them with a continual froth, till they be as tender and clear as you would have them, put in the juice of two lemons, but first take out the apples, a little peel cut like threads, boil down your syrrup as thick as you would have it, then pour it over your apples; when you dish them, stick them with long bits of candid orange, and some with almonds cut in long bits, to serve them up.

You must stew them the day before you use them.

277. _To stew_ APPLES _another Way_.

Take kentish pippens or john apples, pare and slice them into fair water, set them on a clear fire, and when they are boiled to mash, let the liquor run through a hair-sieve; boil as many apples thus as will make the quantity of liquor you would have; to a pint of this liquor you must have a pound of double refin'd loaf sugar in great lumps, wet the lumps of sugar with the pippen liquor, and set it over a gentle fire, let it boil, and skim it well: whilst you are making the jelly, you must have your whole pippens boiling at the same time; (they must be the fairest and best pippens you can get) scope out the cores, and pare them neatly, put them into fair water as you do them; you must likewise make a syrrup ready to put them into, the quantity as you think will boil them in a clear; make the syrrup with double refin'd sugar and water. Tie up your whole pippens in a piece of fine cloth or muslin severally, when your sugar and water boils put them in, let them boil very fast, so fast that the syrrup always boils over them; sometimes take them off, and then set them on again, let them boil till they be clear and tender; then take off the muslin they were tied up in, and put them into glasses that will hold but one in a glass; then see if your jelly of apple-johns be boiled to jelly enough, if it be, squeeze in the juice of two lemons, and let it have a boil; then strain it through a jelly bag into the glasses your pippens were in; you must be sure that your pippens be well drained from the syrrup they were boiled in; before you put them into the glasses, you may, if you please, boil little pieces of lemon-peel in water till they be tender, and then boil them in the syrrup your pippens were boiled in; then take them out and lay them upon the pippens before the jelly is put in, and when they are cold paper them up.

278. _To make_ PLUMB GRUEL.

Take half a pound of pearl barley, set it on to cree; put to it three quarts of water; when it has boiled a while, shift it into another fresh water, and put to it three or four blades of mace, a little lemon-peel cut in long pieces, so let it boil whilst the barley be very soft; if it be too thick you may add a little more water; take half a pound of currans, wash them well and plump them, and put to them your barley, half a pound of raisins and stone them; let them boil in the gruel whilst they are plump, when they are enough put to them a little white wine, a little juice of lemon, grate in half a nutmeg, and sweeten it to your taste, so serve them up.

279. _To make_ RICE GRUEL.

Boil half a pound of rice in two quarts of soft water, as soft as you would have it for rice milk, with some slices of lemon-peel, and a stick of cinnamon; add to it a little white wine and juice of lemon to your taste, put in a little candid orange sliced thin, and sweeten it with fine powder sugar; don't let it boil after you put in your wine and lemon, put it in a china dish, with five or six slices of lemon, so serve it up.

280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_.

Boil a quart of cream with a stick of cinnamon, and a blade of mace; take six eggs, both yolks and whites (leave out the strains) and beat them very well, grate a long bisket into your cream, give it a boil before you put in your eggs, mix a little of your cream amongst your eggs before you put 'em in, so set it over a slow fire, stirring it about whilst it be thick, but don't let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don't sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in a china bason.

281. _To make a Dish of_ MULL'D MILK.

Boil a quart of new milk with a stick of cinnamon, then put to it a pint of cream, and let them have one boil together, take eight eggs, (leave out half of the whites and all the strains) beat them very well, put to them a jill of milk, mix all together, and set it over a slow fire, stir it whilst it begins to thicken like custard, sweeten it to your taste, and grate in half a nutmeg; then put it into your dish with a toast of white bread.

This is proper for a supper.

282. _To make_ LEATCH.

Take two ounces of isinglass and break it into bits, put it into hot water, then put half a pint of new milk into the pan with the isinglass, set it on the fire to boil, and put into it three or four sticks of good cinnamon, two blades of mace, a nutmeg quartered, and two or three cloves, boil it till the isinglass be dissolved, run it through a hair-sieve into a large pan, then put to it a quart of cream sweetened to your taste with loaf sugar, and boil them a while together; take a quarter of a pound of blanch'd almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long pieces, and lay it across whilst you have a pretty large dish; so serve it up.

Sometimes a less quantity of isinglass will do, according to the goodness; Let it be the whitest and clearest you can get.

You must make it the day before you want it for use.

283. _To make_ SCOTCH OYSTERS.

Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc'd-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of butter, and serve it up hot. Garnish your dish with pickles.

284. _To boil_ BROCOLI.

Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little butter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve as you do asparagus; lie stalks in the middle, and the bunches round it, as you would do asparagus.

This is proper for either a side-dish or a middle-dish.

285. _To boil_ SAVOY SPROUTS.

If your savoys be cabbag'd, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quantity of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little butter.

Any thing will boil greener in a large quantity of water than otherwise.

286. _To boil_ CABBAGE SPROUTS.

Take your sprouts, cut off the leaf and the hard ends, shred and boil them as you do other greens, not forgetting a little butter.

287. _To fry_ PARSNIPS _to look like_ TROUT.

Take a middling sort of parsnips, not over thick, boil them as soft as you would do for eating, peel and cut them in two the long way; you must only fry the small ends, not the thick ones; beat three or four eggs, put to them a spoonful of flour, dip in your parsnips, and fry them in butter a light brown have for your sauce a little vinegar and butter; fry some slices to lie round about the dish, and to serve them up.

288. _To make_ TANSEY _another Way_.

Take an old penny loaf and cut off the crust, slice it thin, put to it as much hot cream as will wet it, then put to it six eggs well beaten, a little shred lemon-peel, a little nutmeg and salt, and sweeten it to your taste; green it as you did your baked tansey; so tie it up in a cloth and boil it; (it will take an hour and a quarter boiling) when you dish it up stick it with a candid orange, and lie a sevile orange cut in quarters round your dish; serve it up with a little plain butter.

289. _To make_ GOOSEBERRY CREAM.

Take a quart of gooseberries, pick, coddle, and bruise them very well in a marble mortar or wooden bowl, and rub them with the back of a spoon through a hair sieve, till you take out all the pulp from the seeds; take a pint of thick cream, mix it well among your pulp grate in some lemon-peel, and sweeten it to your taste; serve it up either in a china dish or an earthen one.

290. _To fry_ PARSNIPS _another Way_.

Boil your parsnips, cut them in square long pieces about the length of your finger, dip them in egg and a little flour, and fry them a light brown; when they are fried dish them up, and grate over them a little sugar: You must have for the sauce a little white wine, butter, and sugar in a bason, and set in the middle of your dish.

291. _To make_ APRICOCK PUDDING.

Take ten apricocks, pare, stone, and cut them in two, put them into a pan with a quarter of a pound of loaf sugar, boil them pretty quick whilst they look clear, so let them stand whilst they are cold; then take six eggs, (leave out half of the whites) beat them very well, add to them a pint of cream, mix the cream and eggs well together with a spoonful of rose-water, then put in your apricocks, and beat them very well together, with four ounces of clarified butter, then put it into your dish with a thin paste under it; half an hour will bake it.

292. _To make_ APRICOCK CUSTARD.

Take a pint of cream, boil it with a stick of cinnamon and six eggs, (leave out four of the whites) when your cream is a little cold, mix your eggs and cream together, with a quarter of a pound of fine sugar, set it over a slow fire, stir it all one way whilst it begin to be thick, then take it off and stir it whilst it be a little cold, and pour it into your dish; take six apricocks, as you did for your pudding, rather a little higher; when they are cold lie them upon your custard at an equal distance; if it be at the time when you have no ripe apricocks, you may lie preserv'd apricocks.

293. _To make_ JUMBALLS _another Way_.

Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and prick them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them.

294. _To make_ APRICOCK CHIPS _or_ PEACHES.

Take a pound of chips to a pound of sugar, let not your apricocks be too ripe, pare them and cut them into large chips; take three quarters of a pound of fine sugar, strow most of it upon the chips, and let them stand till they be dissolv'd, set them on the fire, and boil them till they are tender and clear, strowing the remainder of the sugar on as they boil, skim them clear, and lay them in glasses or pots single, with some syrrup, cover them with double refin'd sugar, set them in a stove, and when they are crisp on one side turn the other on glasses and parch them, then set them into the stove again; when they are pretty dry, pour them on hair-sieves till they are dry enough to put up.

295. _To make_ SAGOO GRUEL.

Take four ounces of sagoo and wash it, set it over a slow fire to cree, in two quarts of spring water, let it boil whilst it be thickish and soft, put in a blade or two of mace, and a stick of cinnamon, let it boil in a while, and then put in a little more water; take it off, put to it a pint of claret wine, and a little candid orange; shift them, then put in the juice of a lemon, and sweeten it to your taste; so serve them up.

296. _To make_ SPINAGE TOASTS.

Take a handful or two of young spinage and wash it, drain it from the water, put it into a pan with a lump of butter, and a little salt, let it stew whilst it be tender, only turn it in the boiling, then take it up and squeeze out the water, put in another lump of butter and chop it small, put to it a handful of currans plump'd, and a little nutmeg; have three toasts cut from a penny loaf well buttered, then lie on your spinage.

This is proper for a side-dish either for noon or night.

297. _To roast a_ BEAST KIDNEY.

Take a beast kidney with a little fat on, and stuff it all around, season it with a little pepper and salt, wrap it in a kell, and put it upon the spit with a little water in the dripping-pan; what drops from your kidney thicken with a lump of butter and flour for your sauce.

_To fry your_ STUFFING.

Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet shred fine, and two eggs, (leave out the whites) mix altogether with a little nutmeg, pepper and salt; stuff your kidney with one part of the stuffing, and fry the other part in little cakes; so serve it up.

298. _To stew_ CUCUMBERS.

Take middling cucumbers and cut them in slices, but not too thin, strow over them a little salt to bring out the water, put them into a stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump of butter, and a spoonful or two of vinegar to your taste; let them boil all together; thicken them with flour, and serve them up with sippets.

299. _To make an_ OATMEAL PUDDING.

Take three or four large spoonfuls of oatmeal done through a hair-sieve, and a pint of milk, put it into a pan and let it boil a little whilst it be thick, add to it half a pound of butter, a spoonful of rose-water, a little lemon-peel shred, a little nutmeg, or beaten cinnamon, and a little salt; take six eggs, (leave out two of the whites) and put to them a quarter of a pound of sugar or better, beat them very well, so mix them all together; put it into your dish with a paste round your dish edge; have a little rose-water, butter and sugar for sauce.

300. _To make a_ CALF'S HEAD PIE _another Way_.

Half boil your calf's head, when it is cold cut it in slices, rather thicker than you would do for hashing, season it with a little mace, nutmeg, pepper and salt, lie part of your meat in the bottom of your pie, a layer of one and a layer of another; then put in half a pound of butter and a little gravy; when your pie comes from the oven, have ready the yolks of six or eight eggs boiled hard, and lie them round your pie; put in a little melted butter, and a spoonful or two of white wine, and give them a shake together before you lie in your eggs; your pie must be a standing pie baked upon a dish, with a puff-paste round the edge of the dish, but leave no paste in the bottom of your pie; when it is baked serve it up without a lid.

This is proper for either top or bottom dish.

301. _To make_ ELDER WINE.

Take twenty pounds of malaga raisins, pick and chop them, then put them into a tub with twenty quarts of water, let the water be boiled and stand till it be cold again before you put in your raisins, let them remain together ten days, stirring it twice a day, then strain the liquor very well from the raisins, through a canvas strainer or hair-sieve; add to it six quarts of elder juice, five pounds of loaf sugar, and a little juice of sloes to make it acid, just as you please; put it into a vessel, and let it stand in a pretty warm place three months, then bottle it; the vessel must not be stopp'd up till it has done working; if your raisins be very good you may leave out the sugar.

302. _To make_ GOOSEBERRY WINE _of ripe_ GOOSEBERRIES.

Pick, clean and beat your gooseberries in a marble mortar or wooden bowl, measure them in quarts up-heap'd, add two quarts of spring water, and let them stand all night or twelve hours, then rub or press out the husks very well, strain them through a wide strainer, and to every gallon put three pounds of sugar, and a jill of brandy, then put all into a sweet vessel, not very full, and keep it very close for four months, then decant it off till it comes clear, pour out the grounds, and wash the vessel clean with a little of the wine; add to every gallon a pound more sugar, let it stand a month in a vessel again, drop the grounds thro' a flannel bag, and put it to the other in the vessel; the tap hole must not be over near the bottom of the cask, for fear of letting out the grounds.

The same receipt will serve for curran wine the same way; let them be red currans.

303. _To make_ BALM WINE.

Take a peck of balm leaves, put them in a tub or large pot, heat four gallons of water scalding hot, ready to boil, then pour it upon the leaves, so let it stand all night, then strain them thro' a hair-sieve; put to every gallon of water two pounds of fine sugar, and stir it very well; take the whites of four or five eggs, beat them very well, put them into a pan, and whisk it very well before it be over hot, when the skim begins to rise take it off, and keep it skimming all the while it is boiling, let it boil three quarters of an hour, then put it into the tub, when it is cold put a little new yeast upon it, and beat it in every two hours, that it may head the better, so work it for two days, then put it into a sweet rundlet, bung it up close, and when it is fine bottle it.

304. _To make_ RAISIN WINE.

Take ten gallons of water, and fifty pounds of malaga raisins, pick out the large stalks and boil them in your water, when your water is boiled, put it into a tub; take the raisins and chop them very small, when your water is blood warm, put in your raisins, and rub them very well with your hand; when you put them into the water, let them work for ten days, stirring them twice a day, then strain out the raisins in a hair-sieve, and put them into a clean harden bag, and squeeze it in the press to take out the liquor, so put it into your barrel; don't let it be over full, bung it up close, and let it stand whilst it is fine; when you tap your wine you must not tap it too near the bottom, for fear of the grounds; when it is drawn off, take the grounds out of the barrel, and wash it out with a little of your wine, then put your wine into the barrel again, draw your grounds thro' a flannel bag, and put them into the barrel to the rest; add to it two pounds of loaf sugar, then bung it up, and let it stand a week or ten days; if it be very sweet to your taste, let it stand some time longer, and bottle it.

305. _To make_ BIRCH WINE.

Take your birch water and boil it, clear it with whites of eggs; to every gallon of water take two pounds and a half of fine sugar, boil it three quarters of an hour, and when it is almost cold, put in a little yeast, work it two or three days, then put it into the barrel, and to every five gallons put in a quart of brandy, and half a pound of ston'd raisins; before you put up your wine burn a brimstone match in the barrel.

306. _To make_ WHITE CURRAN WINE.