Celtnet Hannah Glasse Recipes for Lent Dinner Dishes, Chapter 1

Welcome to Celtnet's Hannah Glassse's Recipes for Lent Dinner Dishes — This page gives you the entire contents of the Ninth Chapter: 'For Lent, or a faſt dinner ; a number of good diſhes, which you may make uſe of for a table at any other time' from Hannah Glasses's 1747 volume, The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...

These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.

Hanna Glasse's Ninth Chapter

CHAP. IX.
For Lent, or a faſt dinner ; a number of good diſhes, which you may make uſe of for a table at any other time.

A peaſe ſoup.

Boil a quart of ſplit peas in a gallon of water ; when they are quite ſoft, put in half a red herring, or two anchoveis, a good deal of whole pepper, black and white, two or three blades of mace, four or five cloves, a bundle of ſweet-herbs, a large onion, and the green tops of a bunch of celery, a good bundle of dried mint ; cover them cloſe, and let them boil ſoftly till there is about tow quarts ; then ſtrain it off, and have ready the white part of the celery waſhed clean, and cut ſmall, and ſtewed tender in a quart of water, ſome ſpinach picked and waſhed clean, put to the celery ; let them ſtew till the water is quite waſted, and put it to your ſoup.
  .   Take a French roll, take out the crumb, fry the cruſt brown in a little freſh butter, take ſome ſpinach, ſtew it in a little butter, after it is boiled ; and fill the roll ; tkae the crumb, cut it in pieces, beat it in a mortar with raw egg, a little ſpinach, and a little ſorrel, a little beaten mace, and a little nutmeg, and an anchovy ; then mix it up with your hand, and roll them into balls with a little flour, and cut ſome bread into dice, and fry them criſp ; pour your ſoup into your diſh, put in the balls and bread, and the roll in the middle. Garniſh your diſh with ſpinach ; if it wants ſalt, you muſt ſeaſon it to your palate, rub in ſome dried mint.

A green peaſe ſoup.

TAKE a quart of old green peaſe, and boil them till they are quite tender as pap, in a quart of water ; then ſtrain them through a ſieve,and boil a guart of young peaſe in that water. In the mean time put the old peaſe into a ſieve, pour half a pound of melted butter over them,and ſtrain them through the ſieve with the back of a ſpoon, till you have got all the pulp. When the young peaſe are boiled enough, add the pulp and butter to the young peaſe and liquor ; ſtir them together till they are ſmooth, and ſeaſon with pepper and ſalt. You may fry a French roll, and let it ſwim in the diſh. If you like it, boil a bundle of mint in the peaſe.

Another green peaſe ſoup.

TAKE a quart of green peaſe, boil them in a gallon of water, with a bundle of mint, and a few ſweet-herbs, mace, cloves, and whole pepper, till they are tender ; then ſtrain them, liquor and all, through a coarſe ſieve, till the pulp is ſtrained. Put this liquor into a ſauce pan, put to it four heads of celery clean waſhed and cut ſmall, a handful of ſpinach clean waſhed and cut ſmall, a lettuce cut ſmall, a fine leek cut ſmall, a quart of green peaſe, a little ſalt : cover them and let them boil very ſoftly till there is about two quarts, and that the celery is tender. Then ſend it to table.
      If you like it, you may add a piece of burnt butter to it, about a quarter of an hour before the ſoup is enough.

Soup meagre.

TAKE half a pound of butter, put it into a deep ſtew-pan, ſhake it about, and let it ſtand till it has done making a noiſe ; then have ready ſix middling onions peeled and cut ſmall, throw them in, and ſhake them about. Take a bunch of celery clean waſhed and picked, cut it in pieces half as long as your finger, a large handful of ſpinach clean waſhed and picked, a good lettuce clean waſhed, if you have it, and cut ſmall, a little bundle of parſley chopped fine ; ſhake all this well together in the pan for a quarter of an hour, then ſhake in a little flour, ſtir all together, and pour into the ſtew-pan two quarts of boiling water ; take a handful of dry hard cruſt, throw in a tea-ſpoonful of beaten pepper, three blades of mace beat fine, ſtir all together and let it boil ſoftly half an hour ; then take it off the fire, and beat up the yolks of two eggs and ſtir in, and one ſpoonful of vinegar ; pour it into the ſoup-diſh, and ſend it to table. If you have any green peas, boil half a pint in the ſoup for change.

To make an onion ſoup.

TAKE half a pound of butter, put it into a ſtew-pan on the fire, let it all melt, and boil it till it has done making any noiſe ; then have ready ten or a dozen middling onions peeled and cut ſmall, throw them into the butter, and let them fry a quarter of an hour ; then ſhake in a little flour, and ſtir them round ; ſhake your pan, and let them do a few minutes longer, then pour in a quart or three pints of boiling water, ſtir them round, take a good piece of upper-cruſt, the ſtaleſt bread you have, about as big as the top of a penny-loaf cut ſmall, and throw in. Seaſon with ſalt to your palate. Let it boil ten minutes, ſtirring it often ; then take it off the fore, and have ready the yolks of tow eggs beat fine, with half a ſpoonful of vinegar ; mix ſome of the ſoup with them, then ſtir into your ſoup and mix it well, and pour it into your diſh. This is a delicious diſh.

To make and eel ſoup.

TAKE eels according to the quantity of ſoup you would make : a pound of eels will make a pint of good ſoup ; ſo to every pound of eels put a quart of water, a cruſt of bread, two or three blades of mace, a little whole pepper, an onion, and a bundle of ſweet-herbs ; cover them cloſe, and let them boil till half the liquor is waſted ; then ſtrain it, and toaſt ſome bread, and cut it ſmall, lay the bread into the diſh, and pour in your ſoup. If you have a ſtew-hole, ſet the diſh over it for a minute, and ſend it to table. If you find your ſoup not rich enough, you muſt let it boil till it is as ſtrong as you would have it. You may make this ſoup as rich and good as if it was meat : you may add a piece of carrot to brown it.

To make a crawfiſh ſoup.

TAKE a carp, a large eel, half a thornback, cleanſe and waſh them clean, put them into a clean ſauce-pan, or little pot, put to them a gallon of water, the cruſt of a penny loaf, ſkim them well, ſeaſon it with mace, cloves, whole pepper, black and white, an onion, a bundle of ſweet-herbs, ſome parſley, a piece of ginger, let them boil by themſelves cloſe covered, then take the tails of half a hundred crawfiſh, pick out the bag, and all the wolly parts that are about them, put them into a ſauce-pan, with two quarts of water, a little ſalt, a bundle of ſweet-herbs : let them ſtew ſoftly, and when they are ready to boil, take out the tails, and beat all the other part of the crawfiſh with the ſhells, and boil in the liquor the tails came out of, with a blade of mace, till it comes to about a pint, ſtrain it through a clean ſieve, and add it to the fiſh a-boiling. Let all boil ſoftly, till there is about three quarts ; then ſtrain it of thro' a coarſe ſieve, put it into your pot again, and if it wants ſalt you muſt put ſome in, and the tails of the crawfiſh and lobſter : take out all the meat and body, and chop it very ſmall, and add to it ; take a French roll and fry it criſp, and add to it. Let them ſtew all together for a quarter of an hour. You may ſtew carp with them ; pour your ſoup into your diſh, the roll ſwimming in the middle.
     When you have a carp, there ſhould be a roll on each ſide. Garniſh the diſh with crawfiſh. If your crawfiſh will not lie on the ſides of your diſh, make a little paſte and lay round the rim, and lay the fiſh on that all round the diſh.
     Take care that your ſoup be well ſeaſoned, but not too high.

To make a muſcle ſoup.

GET a hundred of muſcles, waſh them very clean, put them into a ſtew-pan, cover them cloſe : let them ſtew till they open, then pick them out of the ſhells, ſtrain the liquor through a fine lawn ſieve to your muſcles, and pick the beard or crab out, if any.
     Take a dozen crawfiſh, beat them to maſh, with a dozen of almonds blanched, and beat fine ; then take a ſmall parſnip and carrot ſcraped, and cut in thin ſlices, fry them brown with a little butter ; then take two pounds of any freſh fiſh, and boil in a gallon of water, with a bundle of ſweet-herbs, a large onion ſtuck with cloves, whole pepper, black and white, a little parſley, a little piece of horſe-radiſh, and ſalt the muſcle liquor, the crawfiſh and almonds. Let them boil till half is waſted, then ſtrain them through a ſieve, put the ſoup into a ſauce-pan, put in twenty of the muſcles, a few muſhrooms, and truffles cut ſmall, and a leek waſhed and cut very ſmall : take two French rolls, take out the crumb, fry it brown, cut it into little pieces, put it into the ſoup, let it boil altogether for a quarter of an hour, with the fried carrot and parſnip ; in the mean while take the cruſt of the rolls fried criſp ; take half a hundred of the muſcles, a quarter of a pound of butter, a ſpoonful of water, ſhake in a little flour, ſet them on the fire, keeping the ſauce-pan ſhaking all the tiem till the butter is melted. Seaſon it with pepper and ſalt, beat the yolks of three eggs, put them in, ſtir them all the time for fear of curdling, grate a little nutmeg ; when it is thick nad fine, fill the rolls, pour your ſoup into the diſh, put in the rolls, and lay the reſt of the muſcles round the rim of the diſh.

To make ſcate or thornback ſoup.

TAKE two pounds of ſcate or thornback, ſkin it and boil it in ſix quarts of water. When it is enough, take it up, pick off he fleſh and aly it by ; put in the bones again, and about two pounds of any freſh fiſh, a very little piece of lemon-peel, a bundle of ſweet-herbs, whole pepper, two or three blades of mace, a little piece of horſe-raddiſh, the crust of a penny-loaf, a little parſley ; cover it cloſe and let it boil till there is about two quarts, then ſtrain it cloſe and let it boil till there is about two quarts, then ſtrain it off and add an ounce of vermicelli, ſet it on the fire, and let it boil ſoftly. In the mean time take a French roll, cut a little hole in the top, take out the crumb, fry the cruſt brown in butter, take the fleſh off the fiſh you laid by, cut it into little pieces, put it into a ſauce-pan, with two or three ſpoonfuls of the ſoup, ſhake in a little flour, put in a piece of butter, a little pepper and ſalt ; ſhake them together in the ſauce-pan over the fire till it is quite thick, then fill the roll with it, pour your ſoup into our diſh, let the roll ſwim in the middle, and ſend it to table.

To make an oyſter ſoup.

YOUR ſtock muſt be made of any ſort of fiſh the place affords ; let there be about two quarts, take a pint of oyſters, beard them, pt them into a ſauce-pan, ſtrain the liquor, let them ſtew two or three minutes in their own liquor, then take the hard parts of oyſters, and beat them in a mortar, with the yolks of four hard eggs ; mix them with ſome of the ſoup, put them with the other part of the oyſters and liquor into a ſauce-pan, a little nutmeg, pepper, and ſalt ; ſtir them well together, and let it boil a quarter of an hour. Diſh it up, and ſend it to table.

To make an almond ſoup.

TAKE a quart of almonds, blanch them, and beat them in a marble mortar, with the yolks of twelve hard eggs, till they are a fine paſte ; mix them by degrees with two quarts of new milk, a quart of cream, a quarter of a pound of double-refined ſugar, beat fine, a penny-worth of orange-flower water, ſtir all well together ; when it is well mixed, ſet it over a ſlow fire, and keep it ſtirring quick all the while, till you find it is thick enough ; then pour it into your diſh, and ſend it to table. If you don't be very careful, it will curdle.

To make a rice ſoup.

TAKE two quarts of water, a pound of rice, a little cinnamon ; cover it cloſe, and let it ſimmer very ſoftly till the rice is quite tender : take out the cinnamon, then ſweeten it to your palate, grate half a nutmeg, and let it ſtand till it is cold ; then beat up the yolks of three eggs, with half a pint of white wine, mix them very well, then ſtir them into the rice, ſet them on a ſlow fire, and keep ſtirring all the time for fear of curdling. When it is of good thickneſs, and boils, take it up. Keep ſtirring it till you put it into your diſh.

To make a barley ſoup.

TAKE a gallon of water, half a pound of barley, a blade or two of mace, a large cruſt of bread, a little lemon-peel. Let it boil till it comes to two quarts, then add half a pint of white wine, and ſweeten to your palate.

To make a turnip ſoup.

TAKE a gallon of water, and a bunch of turnips, pare them, ſave three or four out, put the reſt into the water ; with half an ounce of whole pepepr, an onion ſtuck with cloves, a blade of mace, half a nutmeg bruiſed, a little bundle of ſweet herbs, and a large cruſt of bread. Let theſe boil an hour pretty faſt, then ſtrain it through a ſieve, ſqueezing the turnips through ; waſh and cut a bunch of celery very ſmall, ſet it on in the liquor on the fire, cover it cloſe, and let it ſtew. In the meantime cut the turnips you ſaved into dice, and two or three ſmall carrots clean ſcraped, and cut in little pieces : put half theſe turnips and carrots into the pot with the celery, and the other half fry brown in freſh butter. You muſt flour them firſt, and two or three onions peeled, cut in thin ſlices, and fried brown ; then put them all into the ſoup, with an ounce of vermicelli. Let your ſoup boil ſoftly till the celery is quite tender, and your ſoup good. Seaſon it with ſalt to your palate.

To make an egg ſoup.

BEAT the yolks of two eggs in your diſh, with a piece of butter as big as a hen's egg, take a tea-kettle of boiling water in one hand, and a ſpoon in the other, pour in about a quart by degrees, then keep ſtirring it all the time well till the eggs are well mixed, and the butter melted ; then pour it into a ſauce-pan, and keep ſtirring it all the time till it begins to ſimmer. Take if of the fire, and pour it between two veſſels, out of one into another, till it is quite ſmooth, and has a great froth. Set it on the fire again, keep ſtirring it till it is quite hot ; then pour it into the ſoup-diſh, and ſend it to table hot.

To make peaſe porridge.

TAKE a quart of green peaſe, put to them a quart of water, a bundle of dried mint, and a little ſalt, Let them boil till the peaſe are quite tender ; then put in ſome beaten pepper, a piece of butter as big as a walnut, rolled in flour, ſtir it all togehther, and let it boil a few minutes : then add two quarts of milk, let it boil a quarter of an hour, take out the mint, and ſerve it up.

To make a white pot.

TAKE two quarts of new milk, eight eggs, and half the whites, beat up with a little roſe water, a nutmeg, a quarter of a pound of ſugar ; cut a penny loaf in very thin ſlices, and pour your milk and eggs over. Put a little bit of ſweet butter on the top. Bake it in a ſlow oven half an hour.

To make a rice white pot.

BOIL a pound of rice in two quarts of new milk, till it is tender and thick, beat it in a mortar with a quarter of a pound of ſweet almonds blanched ; then boil two quarts of cream, with a few crumbs of white bread, and two or three blades of mace. Mix it all with eight eggs, a little roſe-water, and ſweeten to your taſte. Cut ſome candied orange and citron peels thin, and lay it in. It muſt be put into a ſlow oven.

To make rice milk.

TAKE half a pound of rice, boil it in a quart of water, with a little cinnamon. Let it boil till the water is all waſted ; take great care it does not burn, then add three pints of milk, and the yolk of an egg beaten up. Keep it ſtirring, and when it boils take it up. Sweeten to your palate.

To make an orange fool.

TAKE the juice of ſix oranges and ſix eggs well beaten, a pint of cream, a quarter of a pound of ſugar, a little cinnamon and nutmeg. Mix all together, and keep ſtirring over a ſlow fire till it is thick, then put in a little piece of butter, and keep ſtirring till cold, and diſh it up.

To make a Weſtminſter fool.

TAKE a penny loaf, cut it into thin ſlices, wet them with ſack, lay them in the bottom of a diſh : take a quart of cream, beat up ſix eggs, two ſpoonfuls of roſe-water, a blade of mace, and ſome grated nutmeg. Sweeten to your taſte. Put all this into a ſauce-pan, and keep ſtirring all the time over a ſlow fire, for fear of curdling. When it begins to be thick, pour it into the diſh over the bread. Let it ſtand till it is cold, and ſerve it up.

To make a gooſeberry fool.

TAKE two quarts of gooſeberries, ſet them on the fire in about a quart of water. When they begin to ſimmer, turn yellow and begin to plump, throw them into a cullender to drain the water out ; then when the back of a ſpoon carefully ſqueeze the pulp, throw the ſieve into a diſh, make them pretty ſweet, and let them ſtand till they are cold. In the mean time, take two quarts of new milk, and the yolks of four eggs beat up with a little grated nutmeg ; ſtri it ſoftly over a ſlow fire ; when it begins to ſimmer, take it off, and by degrees ſtir it into the gooſeberries. Let it ſtand till it is cold, and ſerve it up. If you make it with cream, you need not put any eggs in : and if it is not thick enough, it is only boiling more gooſeberries. But that you muſt do as you think proper.

To make firminty.

TAKE a quart of ready-boiled wheat ; two quarts of milk, a quarter of a pound of currants clean picked and waſhed : ſtir theſe together and boil them, beat up the yolks of three or four eggs, a little nutmeg, with two or three ſpoonfuls of milk, add to the wheat ; ſtir them together for a few minutes. Then ſweeten to your palate, and ſend it to table.

To make plum porridge, or barley gruel.

TAKE a gallon of water, half a pound of barley, a quarter of a pound of raiſins clean waſhed, a quarter of a pound of currants clean waſhed and picked. Boil theſe till above half the water is waſted, with two or three blades of mace. Then ſweeten it to your palate, and add half a pint of white wine.

To make butter'd wheat.

PUT your wheat into a ſauce-pan ; when it is hot, ſtir in a good piece of butter, a little grated nutmeg, and ſweeten it to your palate.

To make plum gruel.

TAKE two quarts of water, two large ſpoonfuls of oatmeal, ſtir it together, a blade or two of mace, a little pice of lemon-peel; boil it for five or ſix minutes (take care it don't boil over). then ſtrain it off, and put it into the ſauce-pan again, with half a pound of currants clean waſhed and picked. Let them boil about ten minutes, add a glaſs of white wine, a little grated nutmeg, and ſweeten to your palate.

To make a flour haſty-pudding.

TAKE a quart of milk, and four bay-leaves, ſet it on the fire to boil, beat up the yolks of two eggs, and ſtir in a little ſalt. Take two or three ſpoonfuls of milk, and beat up with your eggs, and ſtir in your milk, then, with a wooden ſpoon in one hand, and the flour in the other, ſtir it in till it si of a good thickneſs, but not too thick. Let it boil, and keep it ſtirring, then pour it into a diſh, and ſtick pieces of butter here and there. You may omit the egg if you don't like it ; but it is a gread addition to the pudding, and a little piece of butter ſtirred in the milk makes it eat ſhort and fine. Take out the bay-leaves before you put in the flour.

To make an oatmeal haſty-pudding.

TAKE a quart of water, ſet it on to boil, put in a piece of butter, and ſome ſalt ; when it boils, ſtir in the oatmeal as you do the flour, till it is of a good thickneſs. Let it boil a few minutes, pour it in your diſh, and ſtick pieces of butter in it : or eat with wine and ſugar, or ale and ſugar, or cream, or new milk. This is beſt made with Scotch oatmeal.

To make an excellent ſack poſſet.

BEAT fifteen eggs, whites and yolks, very well, and ſtrain them ; then put three quarters of a pound of white ſugar into a pint of canary, and mix it with your eggs in a baſon ; ſet it over a chaffing-diſh of coals, and keep continually ſtirring it till it is ſcalding hot. In the mean time, grate ſome nutmeg in a quart of milk and boil it ; then pour it into your eggs and wine, they being ſcalding hot. Hold your hand very high as your pour it, and ſomebody ſtirring it all the time you are pouring in the milk : then take it off the chaffing-diſh, ſet it before the fire half an hour, and ſerve it up.

To make another ſack poſſet.

TAKE a quart of new milk, four Naples biſcuits, crumble them, and when the milk boils throw them in. Juſt give it one boil, take it off, grate in ſome nutmeg, and ſweeten to your palate : then pour in half a pint of ſack, ſtirring it all the time, and ſerve it up. You may crumble white bread, inſtead of biſcuit.

Or make it thus.

BOIL a quart of cream, or new milk, with the yolks of two eggs : firſt take a French roll, and cut it as thin as poſſibly you can in little pieces ; lay it in the diſh you intend for the poſſet. When the milk boils (which you muſt keep ſtirring all the time) pour it over the bread, and ſtir it together ; cover it cloſe, then take a pint of canary, a quarter of a pound of ſugar, and grate in ſome nutmeg, When it boils pour it into the milk, ſtirring it all the time, and ſerve it up.

To make a fine haſty-pudding.

BREAK an egg into fine flour, and with your hand work up as much as you can into a ſtiff paſte as poſſible, then mince it as ſmall as herbs to the pot, as ſmall as if it were to be ſifted ; then ſet a quart of milk a-boiling, and put it in the paſte ſo cut : put in a little ſalt, a little beaten cinnamon, and ſugar, a piece of butter as big as a walnut, and ſtirring all one way. When it is as thick as you would have it, ſtir in ſch another piece of butter, then pour it into your diſh, and ſtick pieces of butter here and there. Send it to table hot.

To make haſty fritters.

TAKE a ſtew-pan, put in ſome butter, and let it be hot : in the mean time, take half a pint of all-ale not bitter, and ſtir in ſome flour by degrees in a little of the ale ; put in a few currants, or chopped apples, beat them up quick, and drop a large ſpoonful at a time all over the pan. Take care they don't ſtick together, turn them with an egg-ſlice, and when they are of a fine brown, lay them in a diſh, and throw ſome ſugar over them. Garniſh with orange cut into quarters.

To make fine fritters.

PUT to half a pint of thick cream four eggs well beaten, a little brandy, ſome nutmeg and ginger. Make this into a thick batter with flour, and your apples muſt be golden pippins pared and chopped with a knife ; mix all together, and fry them in butter. At any time you may make an alteration in the fritter with currants.

Another way.

DRY ſome of the fineſt flour well before the fire : mix it with a quart of new milk, not too thick, ſix or eight eggs, a little nutmeg, a little mace, a little ſalt, and a quarter of a pint of ſack or ale, or a glaſs of brandy. Beat them well together, then make them pretty thick with pippins, and fry them dry.

To make apple fritters.

BEAT the yolks of eight eggs, the whites of four well together, and ſtrain them into a pan ; then take a quart of cream, make it as hot as you can bear your finger in it, then put to it a quarter of a pint of ſack, three quarters of a pint of ale, and make a poſſet of it. When it is cool, put it to your eggs, beating it well together ; then put in nutmeg, ginger, ſalt and flour to your liking. Your batter ſhould be pretty thick, then put in pippins ſliced or ſcraped, and fry them in a good deal of butter quick.

To make curd fritters.

HAVING a handful of curds and a handful of flour, and ten eggs well beaten and ſtrained, ſome ſugar, cloves, mace and nutmeg beat, a little ſaffron ; ſtir wel together, and fry them quick, and of a fine light brown.

To make fritters royal.

TAKE a quart of new milk, put it into a ſkillet or ſauce-pan, and as the milk boils up, pour it in a pint of ſack, let it boil up, then take it off, and let it ſtand five or ſix minutes, then ſkim off all the curd, and put it into a baſon ; beat it up well, with ſix eggs, ſeason it with nutmeg, then beat it with a whiſk, add flour to make it as thick as batter uſually is, put in ſome fine ſugar, and fry them quick.

To make ſkirret fritters.

TAKE a pint of pulp of ſkirrets, and a ſpoonful of flour, the yolks of four eggs, ſugar and ſpice, make it into a thick batter, and fry them quick.

To make white fritters.

HAVING ſome rice, waſh it in five or ſix ſeveral waters, and dry it very well before the fire; then beat it in a mortar very fine, and ſift it through a lawn ſieve, that it may be very fine. You muſt have at leaſt an ounce of it, then put it into a ſauce-pan, juſt wet it with milk, and when it is well incorporated with it, add to it another pint of milk ; ſet the whole over a ſtove or a very ſlow fire, and take care to keep it always moving ; put in a little ſugar, and ſome candied lemon-peel grated, keep it over the fire till it is almoſt come to the thickneſs of a fine paſte, flour a pea, pour it on it, and ſpread it abroad with a rolling-pin. When it is quite cold cut it into little morſels, taking care that they ſtick not one to the other ; flour your hands and roll up your fritters handſomely, and fry them. When you ſerve them up pour a little orange-flour water over them, and ſugar. Theſe make a pretty ſide-diſh ; or are very pretty to garniſh a fine diſh with.

To make water fritters.

TAKE a pint of water, put into a ſauce-pan, a piece of butter as big as a walnut, a little ſalt, and ſome candied lemon-peel minced very ſmall. Make this boil over a ſtove, then put in tow good handfuls of flour, and turn it about ty main ſtrength till the water and flour be well mixed together, and none of the laſt ſtick to the ſauce-pan ; then take it off the ſtove, mix in the yolks of two eggs, mix them well together, containing to put in more, two by two, till you have ſtirred in ten or twelve, and your paſte be very fine ; then drudge a peal thick with flour, and dipping your hand in the flour, take out your paſte bit by bit, and lay it on a peal. When it has lain a little while roll it, and cut it into little pieces, taking care that they ſtick not one to another, fry them of a fine brown, put a little orange-flower water over them, and ſugar all over.

To make ſyringed fritters.

TAKE about a pint of water, and a bit of butter the bigneſs of an egg, with ſome lemon-peel, green if you can get it, raſped preſerved lemon-peel, and criſped orange-flowers ; put all together in a ſtew-pan over the fire, and when boiling throw in ſome fine flour ; keep it ſtirring, put in by degrees more flour till your batter be thick enough, take if off the fire, then take an ounce of ſweet almonds, four bitter ones, pound them in a mortar, ſtir in two Naples biſcuits crumbled, two eggs beat ; ſtir all together, and more eggs till your batter be thin enough to be ſyringed. Fill your ſyringe, your butter being hot, ſyringe your fritters in it, to make it of a true lovers-knot, and being well coloured, ſerve them up for a ſide-dish.
     TAKE ſome of the ſmalleſt vine-leaves you can get, and having cut off the great ſtalks, put them in a diſh with ſome French brandy, green lemon raſped, and ſome ſugar ; take a good handful of fine flour, mixed with white wine or ale, let your butter be hot, and with a ſpoon drop in your batter, take great care they don't ſtick one to the other ; on each fritter lay a leaf ; fry them quick, and ſtrew ſugar over them, and glaze them with a red-hot ſhovel.
     With all fritters made with milk and eggs you ſhould have beaten cinnamon and ſugar in a ſaucer, and either ſqueeze an orange over it, or pour a glaſs of white wine, and ſo throw ſugar all over the diſh, and they ſhould be fried in a good deal of fat ; therefore they are beſt fried in beef-dripping, or hog's lard, when it can be done.

To make vine-leaves fritters.

TAKE ſome of the ſmallest vine-leaves you can get, and having cut off the great ſtalks, put them in a diſh with ſome French brandy, green lemon raſped, and ſome ſugar ; take a good handful of fine flour, mixed with white wine or ale, let your butter be hot, and with a ſpoon drop in your batter, take great care they don't ſtick one to the other ; on each fritter lay a leaf ; fry them quick, and ſtrew ſugar over them, and glaze them with a red-hot ſhovel.
     With all ſritters, made with milk and eggs you ſhould have beaten cinnamon and ſugar in a ſaucer, and either ſqueeze an orange over it, or pour a glaſs of white wine, and ſo throw ſugar all over the diſh, and they ſhould be fried in a good deal of fat ; therefore they are beſt fried in beef-dripping, or hog's lard, when it can be done.

To make clary fritters.

TAKE your clary leaves, cut off the ſtalks, dip them one by one in a batter made with milk and flour, your butter being hot, fry them quick. This is a pretty heartening diſh for a ſick or weak perſon ; and comfrey leaves do the ſame way.

To make apple frazes.

CUT your apples in thick ſlices, and fry them of a fine light brown ; take them up, and lay them to drain, keep them as whole as you can, and either pare them or let it alone ; then make a batter as follows : take five eggs, leaving out two whites, beat them up with cream and flour, and a little ſack ; make it the thickneſs of pancake-batter, pour in a little melted butter, nutmeg, and a little ſugar. Let your batter be hot, and drop in your fritters, and on every one lay a ſlice of apple, and then more batter on them. Fry them of a fine light brown ; take them up, and ſtrew ſome double refined ſugar all over them.

To make an almond fraze.

GET a pound of Jordan almonds, bleached, ſteep them in a pint of ſweet cream, ten yolks of eggs, and four whites, take out the almonds, and pound them in a mortar fine ; then mix them again in the cream and eggs, put in ſugar and grated white bread, ſtir them well together, put ſome freſh butter into the pan, let it be hot and pour it in, ſtirring it in the pan, till they are of a good thickneſs : and when it is enough, turn it into a diſh, throw ſugar over it, and ſerve it up.

To make pancakes.

TAKE a quart of milk, beat in ſix or eight eggs, leaving half the whites out ; mix it well till your batter is of a fine thickneſs. You muſt obſerve to mix your flour firſt with a little milk, then add the reſt by degrees ; put in two ſpoonfuls of beaten ginger, a glaſs of brandy, a little ſalt ; ſtir all together, make your ſtew-pan very clean, put in a piece of butter as big as a walnut, then pour in a ladleful of batter, which will make a pancake, moving the pan roudn that the batter be all over the pan ; ſhake the pan, and when you think that ſide is enough, toſs it ; if you can't, turn it cleverly, and when both ſides are done, lay it in a diſh before the fire, and ſo to the reſt. You muſt take care they are dry ; when you ſend them to table ſtrew a little ſugar over them.

To make fine pancakes.

TAKE half a pint of cream, half a pint of ſack, the yolks of eighteen eggs beat fine, a little ſalt, half a pound of fine ſugar, a little beaten cinnamon, mace, and nutmeg ; then put in as much flour as will run thin over the pan, and fry them in freſh butter. This ſort of pancake will not be criſp, but very good.

A ſecond ſort of fine pancakes.

TAKE a pint of cream, and eight eggs well beaten, a nutmeg grated, a little ſalt, half a pound of good diſh-butter melted ; mix all together, with as much flour as will make them into a thin batter, fry them nice, and turn them on the back of a plate.

A third ſort.

TAKE ſix new-laid eggs well beat, mix them with a pint of cream, a quarter of a pound of ſugar, ſome grated nutmeg, and as much flour as will make the batter of a proper thickneſs. Fry theſe fine pancakes in ſmall pans, and let your pans be hot. You muſt not put above the bigneſs of a nutmeg of butter at a time into the pan.

A fourth ſort, called, A quire of paper.

TAKE a pint of cream, ſix eggs, three ſpoonfuls of fine flour, three of ſack, one of orange-flower water, a little ſugar, and half a nutmeg grated, half a pound of melted butter almoſt cold ; mingle all well together, and butter the pan for the firſt pancake ; let them run as thin as poſſible ; when they are juſt coloured they are enough ; and ſo do with all the fine pancakes.

To make rice pancakes.

TAKE a quart of cream, and three ſpoonfuls of flour of rice, ſet it on a ſlow fore, and keep it ſtirring till it is thick as pap. Stir in half a pound of butter, a nutmeg grated ; then pour it out into an earthen pan, and when it is cold, ſtir in three or four ſpoonfuls of flour, a little ſalt, ſome ſugar, nine eggs well beaten ; mix all well together, and fry them nicely. When you have no cream, uſe new milk, and one ſpoonful more of the flour of rice.

To make pupton of apples.

PARE ſome apples, take out the cores, and put them into a ſkillet : to a quart-mugful heaped, put in a quarter of a pound of ſugar, and two ſpoonfuls of water. Do them over a ſlow fire, keep them ſtirring ; add a little cinnamon ; when it is quite thick, and like a marmalade, let it ſtand till cool. Beat up the yolks of four or five eggs, and ſtir in a handful of grated bread and a quarter of a pound of freſh butter ; then form it into what ſhape you pleaſe, and bake it in a ſlow oven, and then turn it upſide down on a plate, for a ſecond courſe.

To make black caps.

CUT twelve large apples in halves, hand take out the cores, place them on a thin patty-pan or mazareen, as cloſe together as they can lie, with the flat ſide downwards ; ſqueeze a lemon in two ſpoonfuls of orange-flower water, and pour over them ; ſhred ſome lemon-peel fine, and throw over them, and grate fine ſugar all over. Set them in a quick oven, and half an hour will do them. When you ſend them to table, throw fine ſugar all over the diſh.

To bake apples whole.

PUT your apples into an earthen pan, with a few cloves, a little lemon-peel, ſome coarſe ſugar, a glaſs of red wine ; put them into a quick oven, and they will take an hour baking.

To ſtew pears.

PARE ſix pears, and either quarter them or do them while ; they make a pretty diſh with one whole, the reſt cut in quarters, and the cores taken out. Lay them in a deep earthen pot, with a few cloves, a pice of lemon-peel, a gill of red wine and a quarter of a pound of fine ſugar. If the pears are very large, they will take half a pound of ſugar, and half a pint of red wine ; cover them cloſe with brown paper, and bake them till they are enough.
     Serve them hot or cold, juſt as you like them, and they will be very good with water in the place of wine.

To ſtew pears in a ſauce-pan.

PUT them into a ſauce-pan, with the ingredients as before ; cover them and do them over a ſlow fire. When they are enough take them off.

To ſtew pears purple.

PARE four pears, cut them into quarters, core them, put them into a ſtew-pan, with a quarter of a pint of water, a quarter of a pound of ſugar, cover them with a pewter-plate, then cover the pan with the lid, and do them over a ſlow fire. Look at them often, for fear of melting the plate ; when they are enough, and the liquor looks of a fine purple, take them off, and lay them in your diſh with the liquor ; when cold, ſerve them up for a ſide-dish at a ſecond courſe, or juſt as you pleaſe.

To ſtew pippins whole.

TAKE twelve golden pippins, pare them, put the paring into a ſauce-pan with water enough to cover them, a blade of mace, two or three cloves, a piece of lemon-peel, let them ſimmer till there is juſt enough to ſtew the pippins in, then ſtrain it, and put it into the ſauce-pan again, with ſugar enough to make it like a ſyrup ; then put them in a preſerving-pan, or clean ſtew-pan, or large ſauce-pan, and pour the ſyrup over them. Let there be enough to ſtew them in ; when they are enough, which you will know by the pippins being ſoft, take them up, lay them in a little diſh with the ſyrup : when cold, ſerve them pu ; or hot, if you chuſe it.

A pretty made-diſh.

TAKE half a pound of almonds blanched and beat fine with a little roſe or orange-flower water, then take a quart of ſweet thick cream, and boil it with a piece of cinnamon and mace, ſweeten it with ſugar to your palate, and mix it with your almonds : ſtir it well together, and ſtrain it through a ſieve. Let your cream cool, and thicken it with the yolks of ſix eggs ; then garniſh a deep diſh, and lay paſte at the bottom, then put in ſhred artichoke-bottoms, being firſt boiled, upon that a little melted butter, ſhred citron, and candied orange ; ſo do till your diſh is near full, then pour in your cream, and bake it without a lid. When it is baked, ſcrape ſugar over it, and ſerve it up hot. Half an hour will bake it.

To make kickſhaws.

Make puff-paſte, roll it thin, and if you have any moulds, work it upon them, make them up with preſerved pippins. you may fill ſome with gooſeberries, ſome with raſpberries, or what you pleaſe, then cloſe them up, and either bake or fry them ; throw grated ſugar over them, and ſerve them up.

Pain perdu, or cream toaſts.

HAVING two French rolls, cut them into ſlices as thick as your finger, crumb and cruſt together, lay them on a diſh, put to them a pint of crram and half a pint of milk ; ſtrew them over with beaten cinnamon ſugar, turn them frequently till they are tender, but take care not to break them ; then take them from the cream with the ſlice, break four or five eggs, turn your ſlices of bread in the eggs, and fry them in clarifeid butter. Make them of a good brown colour, but not black ; scrape a little ſugar over them. They may be ſerved for a ſecond courſe diſh, but are fitteſt for ſupper.

Salamongundy for a middle diſh at ſupper.

IN the top plate in the middle, which ſhould ſtand higher than the reſt, take a fine pickled herring, bone it, and take off the head, and mince the reſt fine. In the other plates round, put the following things : in one, pare a cucumber and cut it very thin ; in another, apples pared and cut ſmall ; in another, an onion peeled and cut ſmall ; in another, two hard eggs chopped ſmall, the whites in one, and the yolks in another ; pickled girkins in another cut ſmall ; in another, celery cut ſmall ; in another, pickled red cabbage chopped fine ; take ſome watercreſſ clean waſhed and picked, ſtick them all about and between every plate or ſaucer, and throw aſtertion flowers about the creſſes. You muſt have oil and vinegar, and lemon to eat with it. If it is prettily ſet out, it will make a pretty figure in the middle of the table, or you may lay them in heaps in a diſh. If you have not all theſe ingredients, ſet out your plates or ſaucers with juſt what you fancy, and in the room of a pickled herring, you may mince anchovies.

To make tanſey.

TAKE ten eggs, break them into a pan, put to them a little ſalt, beat them very well, then put to them eight ounces of loaf-ſugar beat fine, and a pint of the juice of ſpinach. Mix them well together, and ſtrain it into a quart of cream ; then grate in eight ounces of Naples biſcuits or white bread, a nutmeg grated, a quarter of a pound of Jordan almonds, beat in a mortar, with a little juice of tanſey to your taſte : mix theſe all together, put it into a ſtew-pan, with a piece of butter as large as a pippin. Set it over a ſlow charcoal fire, keep it ſtirring till it is hardened very well, then butter a diſh very well, put in your tanſey, bake it, and when it is enough turn it out on a pie-plate ; ſqueeze the juice of an orange over it, and throw ſugar all over. Garniſh with orange cut into quarters, and ſweet-meats cut into long bits, and lay all over its ſide.

Another way.

TAKE a pint of cream and half a pint of blanched almonds beat fine, with roſe and orange-flower water, ſtir them together over a ſlow fire ; when it boils take it off, and let it ſtand till cold ; then beat in ten eggs, grate in a ſmall nutmeg, four Naples biſcuits, a little grated bread, and a grain of muſk. Sweeten to your taſte, and if you think it is too thick, put in ſome more cream, the juice of ſpinach to maek it green ; ſtir it well together, and either fry it or bake it. If you fry it, do noe ſide firſt, and then with a diſh turn the other.

To make a hedge-hog.

TAKE two quarts of ſweet blanched almonds, beat them well in a mortar, with a little canary and orange-flower water, to kep them from oiling. Make them into a ſtiff paſte, then beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream, ſweten it with ſugar, put in half a pound of ſweet butter melted, ſet it on a furnace or ſlow fire, and deep continually ſtirring till it is ſtiff enough to be made into the form of a hedge-hog, then ſtick it full of blanched almonds ſlit, and ſtuck up like the briſtles of a hedge-hog, then put it into a diſh. Take a pint of cream, and the yolks of four eggs beat up, and mix with the cream : seaſon to your palate, and keep them ſtirring over a ſlow fire all the time till it is hot, then pound it in your diſh round the hedge-hog ; let it ſtand till it is cold, and ſerve it up.
     Or you may make a fine hawthorn jelly, and pour it int othe diſh, which will look very pretty. You may eat wine and ſugar with it, or eat it without.
     Or cold cream ſweetened, with a glaſs of white wine in it and the juice of a Seville-orange, and pour into the diſh. It will be pretty for change.
     This is a pretty ſide-diſh at a ſecond courſe, or in the middle for ſupper, or in a grand deſert. Plump two currants for the eyes.

Or make it thus for change.

TAKE two quarts of ſweet almonds blanched, twelve bitter ones, beat them in a marble mortar well together, with canary and orange-flower water, two ſpoonfuls of the cincture of ſaffron, two ſpoonfuls of the juice of ſorrel, beat them into a fine paſte, put in half a pound of melted butter, mix it up well, a little nutmeg and beaten mace, an ounce of citron, an ounce of orange-peel, both cut fine, mix them in the yolks of twelve eggs, and half the whites beat up and mixed in half a pint of cream, half a pound of double refined ſugar, and work it up all together. If it is not ſtiff enough to make up into the form you would have it, you muſt have a mould for it ; butter it well, then put in your ingredients, and bake it. The mould muſt be made in ſuch a manner, as to have the head peeping out ; when it comes out of the oven, have ready ſome almonds blanched and ſlit, and boiled up in ſugar till brown. Stick it all over with the almonds ; and for ſauce have red wine and ſugar made hot, and the juice of an orange. Send it hot to table, for a firſt-courſe.
     You may leave our the ſaffron and ſorrel, and make it up like chickens, or any other ſhape your pleaſe, or later the ſauce to your fancy. Butter, ſugar, and white wine is a pretty ſauce for either baked or boiled, and you may make the ſauce of what colour you pleaſe ; or put it into a mould, with half a pound of currants added to it ; and boil it for a pudding. You may uſe cochineal in the room of ſaffron.
     The following liquor you may make to mix with your ſauces : beat an ounce of cochineal very fine, put in a pint of water in a ſkillet, and a quarter of an ounce of rock-allum ; boil it till the goodneſs is out, ſtrain it into a phial, with an ounce of fine ſugar, and it will keep ſix months.

To make pretty almond puddings.

TAKE a pound and a half of blanched almonds, beat them fine with a little roſe-water, a pound of grated bread, a pound and a quarter of fine ſugar, a quarter of an ounce of cinnamon, and a large nutmeg beat fine, half a pound of melted butter, mixed with the yolks of eggs, and four whites beat fine, a pint of ſack, a pint and a half of cream, ſome roſe or orange-flower water ; boil the cream and tie a little bag of ſaffron, and dip in the cream to colour it. Firſt beat your eggs very well, and mix with your batter ; beat it up, then the ſpice, then the almonds, then the roſe-water and wine by degrees, beating it all the time, then the ſugar, and then the cream by degrees, keeping it ſtirring, and a quarter of a pound of vermicelli. Stir all together, have ſome hog's guts nice and clean, fill them only half full, and as you put in the ingredients here and there, put in a bit of citron ; tie both ends of the gut tight, and boil them about a quarter of an hour. You may add currants for change.

To make fried toaſts.

TAKE a penny loaf, cut it in ſlices a quarter of an inch thick round ways, toaſt them, and then take a pint of cream and three eggs, half a pint of ſack, ſome nutmeg, and ſweetened to your taſte. Steep the toaſts in it for three or four hours, then have ready ſome butter hot in a pan, and put in the toaſts and fry them brown. lay them in a diſh, melt a little butter, and then mix what is left ; if none, put in ſome wine and ſugar, and pour over them. They make a pretty plate or ſide diſh for ſupper.

To ſtew a brace of carp.

SCRAPE them very clean, then gut them, waſh them and the roes in a pint of good ſtale beer, to preſerve all the blood, and boil the carp with a little ſalt in the water.
     In the mean time ſtrain the beer, and put it into a ſaucepan, with a pint of red wine, two or three blades of mace, ſome whole pepper, black and white, an onion ſtuck with cloves, half a nutmeg bruiſed, a bundle of ſweet-herbs, a piece of lemon-peel as big as a ſixpence, an anchovy, a little piece of horſe-radiſh. Let theſe boil together ſoftly for a quarter of an hour, covered cloſe ; then ſtrain it, and add to it half the hard roe beat to pieces, two or three ſpoonfuls of catchup, a quarter of a pound of freſh butter. and a ſpoonful of muſhroom pickle, let it boil, and keep ſtirring it till the ſauce is thick and enough. If it wants and ſalt you muſt put ſome in : then take the reſt of the roe, and beat it up with the yolk of an egg, ſome nutmeg, and a little lemon-peel cut ſmall, fry them in freſh butter in little cakes, and ſome pieces of bread cut three-corner-ways and fried brown. When the carp are enough take them up, pour your ſauce over them, lay the cakes round the diſh, with horſe-radiſh ſcraped fine, and fried parſley. The reſt lay on the carp, and the bread ſtick about them, and lay round them, then ſliced lemon, notched, and laid round the diſh, and two or three pieces on the carp. Send them to table hot.
     The boiling of carp at all times is the beſt way, they eat ſ.ofter and finer. The ſtewing of them is in no addition to the ſauce and only hardens the fiſh and ſpoils it. If you would have your ſauce white, put in good fiſh-broth inſtead of beer, and white wine in the room of red wine. Make your broth with any ſort of freſh fiſh you have, and ſeaſon it as you do gravy.

To fry carp.

FIRST ſcale and gut them, waſh them clean, lay them in a cloth to dry, then flour them, and fry them of a fine light brown. Fry ſome toaſt cut three-corner-ways, and the roes ; when your fiſh is done, lay them on a coarſe cloth to drain. Let your ſauce be butter and anchovy, with the juice of lemon. Lay your carp in the diſh, the roes on each ſide, and garniſh with the fried toaſt and lemon.

To bake a carp.

SCALE, waſh, and clean a brace of carp very well ; take an earthen pan deep enough to lie cleverly in, butter the pan a little, lay in your carp ; ſeaſon it with mace, cloves, nutmeg, and black and white pepper, a bundle of ſweet herbs, an onion, and anchovy ; pour in a bottle of white wine, cover it cloſe, and let them bake an hour in a hot oven, if large ; if ſmall, a leſs time will do them. When they are enough, carefully take them up and lay them in a diſh ; ſet it over hot water to keep it hot, and cover it cloſe, then pour all the liquor they were baked in into a ſaucepan ; let it boil a minute or two, then ſtrain it, and add half a pound of butter rolled in flour. Let it boil, keep ſtirring it, ſqueeze in the juice of half a lemon, and put in what ſalt you want ; pour the ſauce over the diſh, lay the roes round, and garniſh with lemon. Obſerve to ſkim all the fat off the liquor.

To fry tench.

SLIME your tenches, ſlit the ſkin along the backs, and with the point of your knife raiſe it up from the bone, then cut the ſkin acroſs at the head and tail, then ſtrip it off, and take out the bone ; then take another tench, or a carp, and mince the fleſh ſmall with muſhrooms, chives, and parſley. Seaſon them with ſalt, pepper, beaten mace, nutmeg, and a few ſavoury herbs minced ſmall. Mingle theſe all well together, then pound them in a mortar, with crumbs of bread, as much as two eggs, ſoaked in cream, the yolks of three or four eggs, and a piece of butter. When theſe have been well pounded, ſtuff the tenches with this ſarce : take clarified butter, pt it into a pan, ſet it over the fire, and when it is hot flour your tenches, and put them into the pan one by one, and fry them brown : then take them up, lay them in a coarſe cloth before the fire to keep hot. In the mean time pour all the greaſe and fat out of the pan, put in a quarter of a pound of butter, ſhake ſome flour all over the pan, keep ſtirring with a ſpoon till the butter is a little brown ; then pour in half a pint of white wine, ſtir it together, pour in half a pint of boiling water, an onion ſtuck with cloves, a bundle of ſweet-herbs, and a blade or two of mace. Cover them cloſe, and let them ſtew as ſoftly as you can for a quarter of an hour ; then ſtrain off the liquor, put it into the pan again, add two ſpoonfuls of catchup, have ready an ounce of truffles or morels boiled in half a pint of water tender, pour in truffles, water and all, in the pan, a few muſhrooms, and either half a pint of oyſters clean waſhed in their own liquor, and the liquor and all put into the pan, or ſome crawfiſh ; but then you muſt put in the tails, and after clean picking them, boil them in half a pint of water, then ſtrain the liquor, and put into the ſauce : or take ſome fiſh-melts and toſs up in your ſauce. All this is juſt as you fancy.
     When you find your ſauce is very good, put your tench into the pan, make them quite hot, then lay them into your diſh, and pour the ſauce over them. Garniſh with lemon.
     Or you may, for change, put in half a pint of ſtale beer inſtead of water.You may dreſs tench juſt as you do carp.

To roaſt a cod's head.

WASH it very clean, and ſcore it with a knife, ſtrew a little ſalt on it, and lay it in a ſtew-pan before the fire, with ſomething behind it, that the fire may roaſt it. All the water that comes from it the firſt half hour throw away, then throw on it a little nutmeg, cloves, and mace beat fine, and ſalt ; flor it and baſte it with butter. When that has lain ſome time, turn and ſeaſon it, and baſte the other ſide the ſame ; turn it often, then baſte it with butter and crumbs of bread. It if is a large head, it will take four or five hours baking. Have ready ſome melted butter with an anchovy, ſome of the liver of the fiſh boiled and bruiſed fine ; mix it well with the butter, and two yolks of eggs beat fine and mixed with the butter, then ſtrain them through a ſieve, and put them into the ſauce-pan again, with a few ſhrimps, or pickled cockles, two ſpoonfuls of red wine, and the juice of a lemon. Pour it into the pan the head was roaſted in, and ſtir it all together, pour it into the ſauce-pan, keep it ſtirring, and let it boil ; pour it into a baſon. Garniſh the heat with fried fiſh, lemon and ſcraped horſe-radiſh. If you have a large tin oven, it will do better.

To boil a cod's head.

SET a fiſh-kettle on the fore, with water enough to boil it, a good handful of ſalt, a pint of vinegar, a bundle of ſweet-herbs, and a piece of horſe-raddiſh ; let it boil a quarter of an hour, then put in the head, and when you are ſure it is enough, lift up the fiſh-plate with the fiſh on it, ſet it acroſs the kettle to drain, then lay it in your diſh, and lay the liver on one ſide. Garniſh with lemon and horſe-raddiſh ſcraped ; melt ſome butter, with a little of the fish-liqour, an anchovy, oyſters, or ſhrimps, or juſt what your fancy.

To ſtew cod.

CUT your cod in ſlices an inch thick, lay them in the bottom of a large ſtew-pan ; ſeaſon them with nutmeg, beaten pepper and ſalt, a bundle of ſweet-herbs, and an onion, half a pint of white wine, and a quarter of a pint of water ; cover it cloſe, and let it ſimmer ſoftly for five or ſix minutes, then ſqueeze in the juice of a lemon, put in a few oyſters and the liquor ſtrained, a piece of butter as big as an egg rolled in flour, and a blade or two of mace ; cover it cloſe and let it ſtew ſoftly, ſhaking the pan often. When it is enough, take out the ſweet-herbs and onion, and diſh it up ; pour the ſauce over it, and garniſh with lemon.

To fricaſey cod.

GET the ſounds, blanch them, then make them very clean, and cut them into little pieces. If they be dried ſounds, you muſt firſt boil them tender. Get ſome of the roes, blanch them, and waſh them clean, cut them into round pieces about an inch thick, with ſome of the livers, an equal quantity of each, to make a handſome diſh, and a piece of cod about one pound in the middle. Put them into a ſtew-pan, ſeaſon them with a little beaten mace, grated nutmeg and ſalt, a little bundle of ſweet-herbs, an onion, and a quarter of a pint of fiſh-broth or boiling water ; cover them cloſe, and let them ſtew a few minutes : then put in half a pint of red wine, a few oyſters with the liquor ſtrained, a piece of butter rolled in flour ; ſhake the pan round, and let them ſtew ſoftly till they are enough. take out the ſweet-herbs and onion, and diſh it up. Graniſh with lemon. Or you may do them white thus ; inſtead of red wine add white, and a quarter of a pint of cream.

To bake a cod's head.

BUTTER the pan you intend to bake it in, make your head very clean, lat it in the pan, put in a bundle of ſweet-herbs, an onion ſtuck with cloves, three or four blades of mace, half a large ſpoonful of black and white pepper, a nutmeg bruiſed, a quart of water, a little piece of lemon-peel, and a little piece of horſe-raddiſh. Flour your head, grate a little nutmeg over it, ſtick pieces of butter all over it, and throw raſpings all over that. Send it to the oven to bake ; when it is enough, take it out of that diſh, and lay it carefully into the diſh you intend to ſerve it up in. Set the diſh over boiling water, and cover it with a cover to keep it hot. In the mean time be quick, pour all the liquor out of the diſh it was baked in into a ſauce-pan, ſet it on the fire to boil three or four minutes, then ſtrain it and put to it a gill of red wine, two ſpoonfuls of catchup, a pint of ſhrimps, half a pint of oyſters, or muſcles, liquor and all, but firſt ſtrain it, a ſpoonful of muſhrom-pickle, a quarter of a pound of butter rolled in flour, ſtir it all together till it is thick and boils ; then pour it into a diſh, have ready ſome toaſt cut three-corner-ways, and fried criſp. Stick pieces about the heat and mouth, and lay the reſt round the head. Garniſh with lemon notched, ſcraped horſe-raddiſh, and parſley criſped in a plate before the fire. Lay one ſlice of lemon on the head, and ſerve it up hot.

To boil ſhrimp, cod, ſalmon, whiting, or haddock.

FLOUR it, and have a quick clear fire, ſet your gridiron high, broil it of a fine brown, lay it in your diſh, and for ſauce have good melted butter. Take a lobſter, bruiſe the body in the butter, cut the meat ſmall, put all together into the melted butter, make it hot and pour it into your diſh, or into baſons. Garniſh with horſe-raddiſh and lemon.

Oyſter ſauce made thus.

TAKE half a pint of oyſters, put them into a ſauce-pan with their own liquor, two or three blades of mace. Let them ſimmer till they are plump, then with a fork take out the oyſters, ſtrain the liquor to them, put them int othe ſauce-pan again, with a gill of white wine hot, a pound of butter rolled in a little flour ; ſhake the ſauce-pan often, and when the butter is melted, give it a boil up.
     Muſcle-ſauce made thus is very good, only you muſt put them into a ſtew-pan, and cover them cloſe ; firſt open, and ſearch that there be no crabs under the tongue :      Or a ſpoonful of walnut-pickle in the butter makes the ſauce good, or a ſpoonful of either ſort of catchup, or horſe-raddiſh ſauce.
     Melt you butter, ſcrape a good deal of horſe-raddiſh fine, put it into the melted butter, grate half a nutmeg, beat up the yolk of an egg with one ſpoonful of cream, pout it into the butter, keep it ſtirring till it boils, then pour it directly into your baſon.

To dreſs little fiſh.

AS to all ſorts of little fiſh, ſuch as ſmelts, roach, &c. they ſhould be fried dry and of a fine brown, and nothing but plain butter. Garniſh with lemon.
     And to boiled ſalmon the ſame, only garniſh with lemon and horſe-raddiſh.
     And with all boiled fiſh, you ſhould put a good deal of ſalt and horſe-raddiſh in the water ; except mackerel, with which put ſalt and mint, parſley and fennel, which you muſt chop to put into the butter ; and ſome love ſcalded gooſeberries with them. And be ſure to boil your fiſh well ; but take great care they don't break.

To broil mackrel.

CLEAN them, cut off the heads, ſplit them, ſeaſon them with pepper and ſalt, flour them, and broil them of a fine light brown. Let your ſauce be plain butter.

To broil weavers.

GUT them and waſh them clean, dry them in a clean cloth, pour them, then broil them, and have melted butter in a cup. They are fine fiſh, and cut as firm as a ſoal ; but your muſt take care not to hurt yourſelf with the two ſharp bones in the head.

To boil a turbut.

LAY it in a good deal of ſalt and water an hour or two, and if it is not quite ſweet, ſhift your water five or ſix times ; firſt put a good deal of ſalt in the mouth and belly.
     In the mean time, ſet on your fiſh-kettle with clean water and ſalt, a little vinegar, and a piece of horſe-raddiſh. When the water boils, lay the turbut on a fiſh-plate, put it into the kettle, let it be well boiled, but take great care it is not too much done ; when enough, take off the fiſh-kettle, ſet it before the fire, then carefully lift up the fiſh-plate, and ſet it acroſs the kettle to drain : in the mean time, melt a god deal of freſh butter, and bruiſe in either the body of one or two lobſters, and the meat cut ſmall, then give it a boil, and pour it into baſons. This is the beſt ſauce ; but you may make what you pleaſe. Lay the fiſh in the diſh. Garniſh with ſcraped hourſe-raddiſh and lemon, and pour a few ſpoonfuls of ſauce over it.

To bake a turbut.

TAKE a diſh the ſize of your turbut, rub butter all over it thick, throw a little ſalt, a little beaten pepper, and half a large nutmeg, ſome parſley minced fine and throw all over, pour in a pint of white wine, cut off the head and tail, lay the turbut in the diſh, pour another pint of white wine all over, grate the other half of the nutmeg over it, and a little pepper, ſome ſalt and chopped parſley. Lay a piece of butter here and there all over, and throw a little flour all over, and then a god many crumbs of bread. Bake it, and be ſure that it os of a fine brown ; then lay it in your diſh, ſtir the ſauce in your diſh all together, pour it into a ſauce-pan, ſhake in a little flour, let it oil, then ſtir in a piece of butter and two ſpoonfuls of catchup, let it boil and pour it into baſons. Garniſh your diſh with lemon; and you add what you fancy to the ſauce, as ſhrimps, anchovies, muſhrooms, &c. If a ſmall turbut, half the wine will do. It eats finely thus. Lay it in a diſh, ſkim off all the fat, and vinegar, and a fine diſh to ſet out a cold table.

To dreſs a jole of pickled ſalmon.

LAY it in freſh water all night, then lay it in a fiſh-plate, put it into a large ſtew-pan, ſeaſon it with a little whole pepper, a blade or two of mace in a coarſe muſlin-rag tie, a whole onion, a nutmeg bruiſed. a bundle of ſweet-herbs and parſley, a little lemon-peel, put to it three large ſpoonfuls of vinegar, a pint of white wine, and a quarter of a pound of freſh butterrolled in flour ; cover it cloſe, and let it ſimmer over a ſlow fire for a quarter of an hour, then carefully take up your ſalmon, and lay it in your diſh ; ſet it over hot water and cover it. In the mean time let your ſauce boil till it is thick and good. Take out the ſpice, pnion and ſweet-herbs, and pour it over the fiſh. Garniſh with lemon.

To broil ſalmon.

CUT freſh ſalmon into thick pieces, flour them and broil them, lay them in your diſh, and have plain melted butter in a cup.

Baked ſalmon.

TAKE a little piece cut into ſlices about an inch thick, butter the diſh that you would ſerve it to table on, lay the ſlices in the diſh, take off the ſkin, make a force-meat thus : take the fleſh of an eel, the fleſh of a ſalmon, an equal quantity, beat in a mortar, ſeaſon it with beaten pepper, ſalt, nutmeg, tow or three cloves, ſome parſley, a few muſhrooms, a piece of butter, and ten or a dozen coriander-ſeeds beat fine. Beat all together, boil the crumb of a halfpenny roll in milk, beat up four eggs, ſtir it together till it is thick, let it cool and mix it well together with the reſt ; then mix all together with four raw eggs ; on every ſlice lay this force-meat all over, pour a very little melted butter over them, and a few crumbs of bread, lay a cruſt round the edge of the diſh, and ſtick oyſters round upon it. Bake it in an oven, and when it is of a very fine brown ſerve it up ; pour a little plain butter (with a little red wine in it) into the diſh, and the juice of a lemon : or you may bake it in any diſh and when it is enough, lay the ſlices into another diſh. Pour the butter and wine into the diſh it was baked in, give it a boil, and pour it into the diſh. Garniſh with lemon. This is a fine diſh. Squeeze the juice of a lemon in.

To broil mackerel whole.

CUT off their heads, gut them, waſh them clean, pull out the roe at the neck-end, boil it in a little water, then bruiſe it with a ſpoon, beat up the yolk of an egg, with a little nutmeg, a little lemon-peel cut fine, a little thyme, ſome parſley boiled and chopped fine, a little pepper and ſalt, a few crumbs of bread : mix all well together, and fill the mackerel ; flour it well, and broil it nicely. Ley your ſauce be plain butter, with a little catchup or walnut-pickle.

To broil herrings.

SCAE them, gut them, cut off their heads, waſh them clean, dry them in a cloth, flour them and broil them, but with your knife juſt notch them acroſs : take the heads and maſh them, boil them in ſmall beer or ale, with a little whole pepper and onion. Let it boil a quarter of an hour, then ſtrain it ; thicken it with butter and flour, and a good deal of muſtard. Lay the fiſh in the diſh, and pour the ſauce into a baſon, or plain melted butter and muſtard.

To fry herrings.

BOIL your cabbage tender, then put it into a ſauce-pan, and chop it with a ſpoon ; put in a good piece of butter, let it ſtew, ſtirring left it ſhould burn. Take ſome red herrings and ſplit them open, and toaſt them before the fire, till they are hot through. Lay the cabbage in a diſh, and lay the herring on it , and ſend it to table hot.
     Or pick your herring from the bones, and thwo all over your cabbage. Have ready a hot iron, and juſt hold it over the herring to make it hot, and ſend it away quick.

To dreſs herrings and cabbage.

BOIL your cabbage tender, then put int into a ſauce-pan, and chop it with a ſpoon ; put in a good piece of butter, let it ſtew, ſtirring leſt it ſhould burn. Take ſome red herrings and ſplit them open, and toaſt them before the fire, till they are hot through. Lay the cabbage in a diſh, and lay the herring on it, and ſend it to table hot.
     Or pick your herring from the bones, and throw all over your cabbage. Have ready a hot iron, and juſt hold it over the herring to make it hot, and ſend it away quick.

To make water-ſokey.

TAKE ſome of the ſmallest plaice or flounders you can get, waſh them clean, cut the fins cloſe, put them into a ſtew-pan, put juſt water enough to boil them in, a little ſalt, and a bunch of parſley ; when they are enough ſend them to table in a ſoup-diſh, with the liquor to keep them hot. Have parſley and butter in a cup.

To ſtew eels.

SKIN, gut, and waſh them very clean in ſix or eight waters, to waſh away all the ſand : then cut them in pieces, about as long as your finger, put juſt water enough for ſauce, put in a ſmall onion ſtuck with cloves, a little bundle of ſweet-herbs, a blade or two of mace, and ſome whole pepper in a thin muſlin-rag. Cover it cloſe, and let them ſtew very ſoftly.
     Look at them now and then, put in a little piece of butter rolled in flour, and a little chopped parſley. When you find they are quite tender and well done, take out the onion, ſpice, and ſweet-herbs. Put in ſalt enough to ſeaſon it. Then diſh them up with the ſauce.

To ſtew eels with broth.

CLEANSE your eels as above, put them into a ſauce-pan with a blade or two of mace and a cruſt of bread. Put juſt water enough to cover them cloſe, and let them ſtew very ſoftly ; when they are enough, diſh them up with the broth, and have a little plain melted butter in a cup to eat the eels with. The broth will be very good, and it is fit for weakly and conſumptive conſtitutions.

To dreſs a pike.

Gut it, cleanſe it, and make it very clean, then turn it round with the tail in the mouth, lay it in a little diſh, cut toaſts three-corner-ways, fill the middle with them, flour it and ſtick pieces of butter all over ; then throw a little more flour, and ſend it to the oven to bake : or it will do better in a tin-oven before the fire, then you can baſte it as you will. When it is done lay it in your diſh, and have ready melted butter, with an anchovy diſſolved in it, and a few oyſters or ſhrimps ; and if there is any liquir in the diſh it was baked in, add it to the ſauce, and put in juſt what you fancy. Pour your ſauce into the diſh. Garniſh it with toast about the fiſh, and lemon about the diſh. You ſhould have a pudding in the belly, made thus : take grated bread, two hard eggs chopped fine, half a nutmeg grated, a little lemon-peel cut fine, and either the roe or liver, or both, if any, chopped fine ; and if you have none, get either the piece of the liver of a cod, or the roe of any fiſh, mix them all together with a raw egg and a good piece of butter. Roll it up, and put it in the fiſh's belly before you bake it. A haddock done this way eats very well.

To broil haddocks, when they are in high ſeaſon.

SCALE them, gut and waſh them clean, don't rip open their bellies, but take the guts out with the gills ; dry them in a clean cloth very well : if there be any roe or liver, take it out, but put it in again ; flour them well, and have a clear good fire. Let your gridiron be hot and clean, lay them on, turn them quick two or three times for fear of ſticking ; then let one ſide be enough, and turn the other ſide. When that is done, lay them in a diſh, and have plain butter in a cup.
    They eat finely ſalted a day or two before your dreſs them, and hung up to dry, or boiled with egg-ſauce. Newcaſtle is a famous place for ſalted haddocks. They come in barrels, and keep a great while.

To broil cod-ſounds.

YOY muſt firſt lay them in hot water a few minutes ; take them out and rub them well with ſalt, to take off the ſkin and black dirt, then they will look white, then put them in water, and give them a boi. Take them out and flour them well, pepper and ſalt them, and broil them. When they are enough, lay them in your diſh, and pour melted butter and muſtard into the diſh. Broil them whole.

To fricaſey cod-ſounds.

CLEAN them very well, as above, then cut them into little pretty pieces, boil them tender in milk and water, then throw them into a cullender to drain, pour them into a clean ſauce-pan, ſeason them with a little beaten mace and grated nutmeg, and a very little ſalt ; pour to them juſt cream enough for ſauce and a good piece of butter rolled in flour, keep ſhaking your ſauce-pan round all the time, till it is thick enough ; then diſh it up, and garniſh with lemon.

To dreſs ſalmon au court-bouillon.

AFTER having waſhed and made your ſalmon very clean, ſcore the ſide pretty deep, that it may take the ſeaſoning, take a quarter of an ounce of mace, a quarter of an ounce of cloves, a nutmeg, dry them and beat them fine, a quarter of an ounce of black pepper beat fine, and an ounce of ſalt. LAy the ſalmon in a napkin, ſeaſon it well with this ſpice, cut ſome lemon-peel fine, and parſley, throw all over, and in the notches put about a pound of freſh butter rolled in flour, roll it up tight in the napkin, and bind it about with packthread. Put it in a fiſh-kettle, juſt big enough to hold it, pour in a quart of white wine, a quart of vinegar, and as much water as will juſt boil it.
     For ſauce have nothing but plain butter in a cup, or horſe-raddiſh and vinegar. SErve it up for a firſt courſe.

To dreſs ſalmon à la braiſe.

TAKE a fine large piece of ſalmon, ar a large ſalmon-trout, make a pudding thus ; take a large eel, make it clean, ſlit it open, take out the bone, and take al lthe meat clea nfrom the bone, chop it fine, with two anchovies, a little lemon-peel cut fine ; a little pepper, and a grated nutmeg with parſley chopped, and a very little bit of thyme, a few crumbs of bread, the yolk of an hard egg chopped fine ; roll it up in a piece of butter, and put it into the belly of the fiſh, ſew it up, lay it in an ovel ſtew-pan, or little kettle that will juſt hold it, take half a pound of freſh butter, put it into a ſauce-pan, when it is melted ſhake in a handful of flour, ſtir it together, pour it to the fiſh, with a bottle of white wine. Seaſon it with ſalt to your palate, put some mace, cloves, and whole pepper into a coarſe muſlin rag, tie ti, put to the fiſh an onion, and a little bundle of ſweet-herbs. Cover it cloſe, and let it ſtew very ſoftly over a ſlow fire, put in ſome freſh muſhrooms, or pickled ones cut ſmall, an ounce of truffles and morels cut ſmall ; let them all ſtew together ; when it is enough, take up your ſalmon carefully, lat it in your diſh, and pour the ſauce all over. Garniſh with ſcraped horſe-raddiſh and lemon notched, ſerve it up hot. This is a fine diſh for a first courſe.

Salmon in caſes.

CUT your ſalmon into little pieces, ſuch as will lay rolled in half-ſheets of paper. Seaſon it with paper, ſalt, and nutmeg ; butter the inſide of the paper well, fold the paper ſo as nothing can come out, then lay them on a tin-plate to be baked, pour a little melted butter over the papers, and then crumbs of bread all over them. Do not let your oven be to hot, for fear of burning the paper. A tin oven before the fire does beſt. When you think they are enough, ſerve them up juſt as they are. There will be ſauce enough in the papers.

To dreſs flat fiſh.

IN dreſſing all ſorts of flat fiſh, take great care in the boiling of them ; be ſure to have them enough, but do not let them be borke ; mind to put a good deal of ſalt in, and horſe-raddiſh in the water, let your fiſh be well drained, and mind to cut the fins off. When you fry them, let them be well drained in a cloth, and floured, and fry them of a fine light brown, either in oil or butter. If there be any water in your diſh with the boiled fiſh, take it out wit ha ſpunge. As to your fried fiſh, a coarſe cloth is the beſt thing to drain it on.

To dreſs ſalt-fiſh.

OLD ling, which is the beſt ſort of ſalt-fiſh, lay in water twelve hours, then lay it twelve hours on a board, and then twelve more in water. When you boil it put it into the water cold : if it is good, it will take about fifteen minutes boiling ſoftly. Boil parſnips very tender, ſcrape them, and put them into a ſauce pan, put to them ſome milk, ſtir them till thick then ſtir in a good piece of butter, and a little ſalt ; when they are enough lay them in a plate, the fiſh by itſelf dry, and butter and hard eggs chopped in a baſon.
     As to water-cod, that need only be boiled and well ſkimmed.
     Scotch haddocks you muſt lay in water all night. You may boil or broil them. If you broil, you muſt ſplit them in two.
     You may garniſh your diſhes with hard eggs and parſnips.

To dreſs lampreys.

THE beſt of this ſort of fiſh are taken in the river Severn ; and, when they are in ſeaſon, the fiſhmonger and others in London have them from Glouceſter. But if you are where they are to be had freſh, you may dreſs them as you pleaſe.

To fry lampreys.

BLEED them and ſave the blood, then waſh them in hot water to take off the ſlime, and cut them to pieces. Fry them in a little freſh butter not quite enough, pour out the fat, put in a little white wine, give the pan a ſhake round, ſeaſon it with whole pepper, nutmeg, ſalt, ſweet-herbs and a bay-leaf, put in a few capers, a good piece of butter rolled up in flour, and the blood ; give the pan a ſhake round often, and cover them cloſe. When you think they are enough take them out, ſtrain the ſauce, then give them a boil quick, ſqueeze in a little lemon and pour over the fiſh. Garniſh with lemon, and dreſs them juſt what way you fancy.

To pitchcock eels.

YOU may ſplit a large eel down the back, and joint the bones, cut it in tow or three pieces, melt a little butter, put in a little vinegar and ſalt, lat your eel lay in two or three minutes ; then take the pieces up one by one, turn them round with a little fine ſkewer, roll them in crumbs of bread, and broil them of a fine brown. Let your ſauce be plain butter, with the juice of lemon.

To fry eels.

MAKE them very clean, cut them into pieces, ſeaſon them with pepper and ſalt, flour them and fry them in butter. Let your ſauce be plain butter melted, with the juice of lemon. Be ſure they be well drained from the fat before you lat them in the diſh.

To broil eels.

TAKE a large eel, ſkin it and make it clean. Open the belly, cut it in four pieces, take the tail end, ſtrip of the fleſh, beat it in a mortar, ſeaſon it with a little beaten mace, a little grated nutmeg, pepper, and ſalt, a little parſley and thyme, a little lemon-peel, an equal quantity of crumbs of bread, roll it in a little piece of butter ; then mix it again with the yolk of an egg, roll it up again, and fill the three pieces of belly with it. Cut the ſkin of the eel, wrap the pieces in, and ſew up the ſkin. Broil them well, have butter and an anchovy for ſauce, wit hthe juice of lemon.

To farce eels with white ſauce.

SKIN and clean your eel well, pick off all the fleſh clean from the bone, which you muſt leave whole to the head. Take the fleſh, cut it ſmall and beat it in a mortar ; then take half the quantity of curmbs of bread, beat it with the fiſh, ſeaſon it with nutmeg and beaten pepper, an anchovy, a good deal of parſley chopped fine, a few truffles boiled tender in a very little water, chop them fine, put them into the mortar with the liquor and a few muſhrooms : beat it well together, mix in a little cream, then take it out and mix it well together in your hand, lay it round the bone in the ſhape of the eel, lay it on a buttered pan, drudge it well with fine crumbs of bread, and bake it. When it is done, lay it carefully in your diſh, have ready half a pint of cream, a quarter of a pound of freſh butter, ſtir it one way till it is thick, pour it over your eels, and garniſh with lemon.

To dreſs eels with brown ſauce.

SKIN and clean a large eel very well, cut it in pieces, pat it into a ſauce-pan or ſtew-pan, put to it a quarter of a pint of water, a bundle of ſweet-herbs, an onion, ſome whole pepper, a blade of mace and a little ſalt. Cover it cloſe, and when it begins to ſimmer put in a gill of red wine, a ſpoonful of muſhroom-pickle, a piece of butter as big as a walnut rolled in flour ; cover it cloſe, and let it ſtew till it is enough, which you will know by the eel being very tender. Take up your eel, lay it in a diſh, ſtrain your ſauce, give it a boil quick, and pour it over your diſh. You muſt make ſauce according to the largeneſs of your eel, more or leſs. Garniſh with lemon.

To roaſt a piece of freſh ſturgeon.

GET a piece of freſh ſturgeon of about eight or ten pounds, let it lay in water and ſalt ſix or eight hours, with its ſcales on ; then faſten it on the ſpit, and baſte it well with butter for a quarter of an hour, then with a little flour, then grate a nutmeg all over it, a little mace and pepper beaten fine, and ſalt thrown over it, and a few ſweet-herbs dried and powdered fine, and then crumbs of bread ; then keep baſting a little, and drudging with crumbs of bread, and with what falls from it till it is enough. In the mean time prepare this ſauce : take a pint of water, an anchovy, a little piece of lemon-peel, an onion, a bundle of ſweet-herbs, mace, cloves, whole pepper, black and white, a little piece of horſe-raddiſh ; cover it cloſe, let it boil a quarter of an hour, then ſtrain it, put it into the ſauce-pan again, pour in a pint of white wine, about a dozen oyſters and the liquor, two ſpoonfuls of catchup, two of walnut-pickle, the inſide of a crab bruiſed fine, or lobſter, ſhrimps or prawns, a good piece of butter rolled in flour, a ſpoonful of muſhroom pickle, or juice of lemon. Boil it all together ; when your fiſh is enough, lay it in your diſh, and pour the ſauce over it. Garniſh with fried toaſt and lemon.

To roaſt a fillet or collar of ſturgeon.

TAKE a piece of freſh ſturgeon, ſcale it, gut it, take out the bones and cut in lengths about ſeven or eight inches ; then provide ſome ſhrimps and oyſters chopped ſmall, an equal quantity of crumbs of bread, and a little lemon-peel grated, ſome nutmeg, a little beaten mace, a little pepper and chopped parſley, a few ſweet-herbs, an anchovy, mix it together. When it is done, butter one ſide of your diſh, and ſtrew ſome of your mixture upon it ; then begin to roll it up as cloſe as poſſible, and when the firſt piece is rolled up, roll upon that another, prepared in the ſame manner, and bind it round with a narrow fillet, leaving as much of the fiſh apparent as may be ; but you muſt mind that the roll muſt not be above four inces and a half thick, or elſe one part will be done before the inſide is warm ; therefore we often parboil the inſide roll before we roll it. When it is enough, lay it in your diſh, and prepare ſauce as above. Garniſh with lemon.

To boil ſturgeon.

CLEAN your ſturgeon, and prepare as much liquor as will juſt boil it. To two quarts of water, a pint of vinegar, a ſtick of horſe-raddiſh, two or three bits of lemon-peel, ſome whole pepper, a bay leaf, add a ſmall handful of ſalt. Boil your fiſh in this, and ſerve it with the following ſauce : melt a pound of butter, diſſolve an anchovy in it, put in a blade or two of mace, bruiſe the body of a crab in the butter, a few ſhrimps or craw-fiſh, a little catchup, a little lemon-juice ; give it a boil, drain your fiſh well and lay it in your diſh. Garniſh with fried oyſters, ſliced lemon, and ſcraped horſe-radiſh ; pour your ſauce into boats or baſons, So you may fry it, or bake it.

To crimp cod the Dutch way.

TAKE a gallon of pump water, a pound of ſalt, then boil it half an hour, ſkim it well, cut your cod in ſlices, and when the ſalt and water has boiled half an hour, put in your ſlices. Two minutes is enough to boil them. Take them out, lay them on a ſieve to drain, then flour them and broil them. Make what ſauce you pleaſe.

To crimp ſcate.

IT muſt be cut into long ſlips croſs-ways, about an inch broad. Boil water and ſalt as above, then throw in your ſcate. Let your water boil quick, and about three minutes will boil it. Drain it, and ſend it to table hot, with btter and muſtard in one cup, and butter and anchovy in the other.

To fricaſey ſcate, or thornback, white.

CUT the meat clean from the bone, fins, &c. and make it very clean. Cut it into little pieces, about an inch broad and two inches long, lay it in your ſtew-pan. To a pound of the fleſh put a quarter of a pint of water, a little beaten mace, and grated nutmeg, a little bundle of ſweet-herbs, and a little ſalt ; cover it, and let it boil three minutes. Take out the ſweet-herbs, put in a quarter of a pint of good cream, a piece of butter as big as a walnut rolled in flour, a glaſs of white wine, keep ſhaking the pan all the while one way, till it is thick and ſmooth ; then dish it up, and garniſh with lemon.

To fricaſey it brown.

TAKE your diſh as above, flour it and fry it of a fine brown, in freſh butter ; then take it up, lay it before the fire to keep warm, pour the fat out of the pan, ſhake in a little flour, and with a ſpoon ſtir in a piece of butter as big as an egg ; ſtir it round till it is well mixed in the pan, then pour in a quarter of a pint of water, ſtir it round, ſhake in a very little beaten pepper, a little beaten mace ; put in an onion, and a little bundle of ſweet-herbs, an anchovy, ſhake it round and let it boil ; then pour in a quarter of a pint of red wine, a ſpoonful of catchup, a little juice of lemon, ſtir it all together, and let it obil. When it is enough, take out the ſweet herbs and onion, and put in the fiſh to heat. Then diſh it up, and garniſh with lemon.

To fricaſey ſoals white.

SKIN, waſh and cut your ſoals very clean, cut of their heads, dry them in a cloth, then with your knife very carefully cut the fleſh from the bones and fins on both ſides. Cut the fleſh long-ways, and then acroſs, ſo that each ſoal will be in eight pieces : then the heads and bones, then put them in a ſauce pan with a pint of water, a bundle of ſweet-herbs, an onion, a little whole pepper, two or three blades of mace, a little ſalt, a very little piece of leimon-peel, and a little cruſt of bread. Cover it cloſe, let it boil till half is waſted, then ſtrain it through a fine ſieve, put it into a ſtew-pan, put in the ſoals and half a pint of white wine, a little parſley chopped fine, a few muſhrooms cut ſmall, a piece of butter as big as a hen's egg rolled in flour, grate in a little nutmeg, ſet altogether on the fire, but keep shaking the pan all the while till the fiſh is enough. Then diſh it up, and garniſh with lemon.

To fricaſey ſoals brown.

CLEANSE and cut your ſoals, boil the water as in the foregoing receipt, flour your fiſh, and fry them in freſh butter of a fine light brown. Take the freſh of a ſmall ſoal, beat it in a mortar, with a piece of bread as big as an hen's egg ſoaked in cream, the yolks of two hard eggs, and a little melted butter, a little bit of thyme, a little parſley, an anchovy, ſeaſon it with nutmeg, mix all together with the yolk of a raw egg and with a little flour, roll it up into little balls and fry them, but not too much. Then lay your fiſh and balls before the fire, pour out all the fat of the pan, pour in the liquor which is boiled with the ſpice and herbs, ſtir it round in a pan, then put in half a pint of red wine, a few truffles and morels, a few muſhrooms, a ſpoonful of catchup, and the juice of half a ſmall lemon. Stir it all together and let it obil, then ſtir in a piece of butter rolled in flour ; ſtir it round, when your ſauce is of a fine thickneſs, put in your fiſh and balls, and when it is hot diſh it up, put in the balls, and pour your ſauce over it. Garniſh with lemon. In the ſame manner dreſs a ſmall turbot, or any flat fiſh.

To boil ſoals.

Take a pair of ſoals, make them clean, lay them in vinegar, ſalt and water, two hours ; then dry them in a cloth ; put them into a ſtew-pan, put to them a pint of white wine, a bundle of ſweet herbs, an onion ſtuck with ſix cloves, ſome whole pepper, and a little ſalt ; cover them, and let them boil. When they are enough, take them up, lay them in your diſh, ſtrain the liquor, and thicken it up with butter and flour. Pour the ſauce over, and garniſh with ſcraped horſe-raddiſh and lemon. In this manner dreſs a little turbot. It is a genteel diſh for ſupper. You may add prawns or ſhrimps, or muſcles to the ſauce.

To make a collar of fiſh in ragoo, to look like a breaſt of veal collared.

TAKE a large eel, ſkin it, waſh it clean, and parboil it, pick off the fleſh, and beat it in a mortar ; ſeaſon it with beaten mace, nutmeg, pepper, ſalt, a few ſweet-herbs, parſley, and a little lemon-peel chopped ſmall ; beat all well together with an equal quantity of crumbs of bread ; mix it well together, then take a turbot, ſoals, ſcate, or thornback, or any flat fiſh that will roll cleverly. Lay the flat fiſh on the dreſſer, take away all the bones and fins, and cover your fiſh with the farce ; then roll it up as tight as you can, and open the ſkin of your eel, and bind the collar with it nicely, ſo that it may be flat top and bottom, to ſtand well in the diſh ; then butter and earthern diſh, and ſet it in upright ; flour it all over, and ſtick a piece of butter on the top and round the edges, ſo that it may run down on the fiſh ; and let it be well baked, but take great care it is not broke. Let there be a quarter of a pint of water in the diſh.
     In the mean time take the water the eel was boiled in, and all the bones of the fiſh. Set them on to boil, ſeaſon them with mace, cloves, black and white pepper, ſweet-herbs, an onion. Cover it cloſe ; then ſtrain it, add to it a few truffles and morels, a few muſhrooms, two ſpoonfuls of catchup, a gill of red wine, a piece of butter as big as a large walnut rolled in flour. Stir all together, ſeaſon with ſalt to your palate, ſave ſome of the farce you make of the eel and mix with the yolk of an egg, and roll them up in little balls with flour, and fry them of a light brown. When your fiſh is enough, lay it in your diſh, ſkim all the fat off the pan, and pour the gravy to your ſauce. Let it all boil together till it is thick ; then pour it over the roll, and put in your balls. Garniſh with lemon.
     This does beſt in a tin oven before the fire, becauſe then you can baſte it as you pleaſe. This is a fine bottom diſh.

To butter crabs or lobſters.

TAKE two crabs, or lobſters, being boiled, and cold, take all the meat out of the ſhells and bodies, mince it ſmall, and put it all together into a ſauce-pan ; add to it a glaſs of white wine, two ſpoonfuls of vinegar, a nutmeg grated, then let it boil up till it is thorough hot. Then have ready half a pound of freſh butter, melted with anchovy, and the yolks of two eggs beat up and mixed with the butter ; then mix crabs and butter all together, ſhake the ſauce-pan conſtantly round till it is quite hot. Then have ready the great ſhell, either of a crab or lobſter ; lay it in the middle of your diſh, pour ſome into the ſhell, and the reſt in little ſaucers round the ſhell, ſticking three-corner toaſts between the ſaucers, and round the ſhell. This is a fine ſide-diſh at a ſecond courſe.

To butter lobſters another way.

PARBIOL your lobſters, then break the ſhells, pick out all the meat, cut it ſmall, take the meat out of the body, mix it fine with a ſpoon in a little white wine : for example, a ſmall lobſter, one ſpoonful of wine, put it into a ſauce-pan with the meat of the lobſter, four ſpoonfuls of white wine, a blade fo mace, a little beaten pepper and ſalt. Let it ſtew altogether a few minutes; then ſtir in a piece of butter, ſhake your ſauce-pan round till your butter is melted, put in a ſpoonful of vinegar, and ſtrew in as many crumbs of bread as will make it thick enough. When it is hot, pour it into your plate, and garniſh with the chine of a lobſter cut in four, peppered, ſalted, and boiled. This makes a pretty plate, or a fine diſh, with two or three lobſters. You may add one tea-ſpoonful of fine ſugar to your ſauce.

To roaſt lobſters.

BOIL your lobſters, then lay them before the fire, and baſte them with butter, till they have a fine froth. Diſh them up with plain melted butter in a cup. This is a good way to the full as roaſting them, and not half the trouble.

To make a fine diſh of lobſters.

TAKE three lobſters, boil the largeſt as above, and froth it before the fire. Take the other two boiled, and butter them as in the foregoing receipt. Take the two bofy-ſhells, heat them hot, and fill them with the buttered meat. Lay the large lobſter in the middle, and the two ſhells on each ſide ; and the two great claws of the middle lobſter at each end ; and the four pieces of chines of the two lobſters broiled, and laid on each end. This, if nicely done, makes a pretty diſh.

To dreſs a crab.

HAVING taken out the meat, and cleanſed it from the ſkin, put i tinto a ſtew-pan, with half a pint of white wine, a little nutmeg, pepper, and ſalt over a ſlow fire. Throw in a few crumbs of bread, beat up one yolk of an egg with one ſpoonful of vinegar, throw it in, then ſhake the ſauce-pan round a minute, and ſerve it up on a plate.

To ſtew prawns, ſhrimps, or craw-fiſh.

PICK out the tails, lay them by, about two quarts, take the bodies, give them a bruiſe, and put them into a pint of white wine, with a blade of mace. LEt them ſtew a quarter of an hour, ſtir them together, and ſtrain them ; then waſh out the ſauce-pan, put to it the ſtrained liquor and tails : grate a ſmall nutmeg in, add a little ſalt, and a quarter of a pound of butter rolled in flour : ſhake it all together, cut a pretty thin toaſt round a quarter of a peck-loaf, toaſt it brown on both ſides, cut into ſix pieces, lay it cloſe together in the bottom of your diſh, and pour your fiſh and ſauce over it. Send it to table hot. If it be craw-fiſh, or prawns, garniſh your diſh with ſome of the biggeſt claws laid thick round. Water will do in the room of wine, only add a ſpoonful of vinegar.

To make ſcallops of oyſters.

PUT your oyſters into ſcollop ſhells for that purpoſe, ſet them on your gridiron over a good clear fire ; let them ſtew till you think your oyſters are enough, then have ready ſome crumbs of bread rubbed in a clean napkin, fill your ſhells, and ſet them before a good fire, and baſte them well with butter. Let them be of a fine brown, keeping them turning, to be brown all over alike ; but a tin oven does them beſt before the fire. They eat much the beſt done this way, though moſt people ſtew the oyſters firſt in a ſauce-pan, with a blade of mace, thickened with a piece of butter, and fill the ſhells, and then cover them with crumbs and brown them with a hot iron : but the bread has not the fine taſte of the former.

To ſtew muſcles.

WASH them very clean from the ſand in two or three waters. put them into a ſtew-pan, cover them cloſe, and let them ſtew till all the ſhells are opened ; then take them out one by one, pick them out of the ſhells, and look under the tongue to ſee if there be a crab ; if there is, you muſt throw away the muſcle ; ſome will only pick out the crab, and eat the muſcle. When you have picked them all clean, put them into a ſauce pan ; to a quart of muſcles put half a pint of the liquor ſtrained through a ſieve, put in a blade or two of mace, a piece of butter as big as a large walnut rolled in flour ; let them ſtew, toaſt ſome bread brown, and lay them round the diſh, cut three-corner ways ; pour in the muſcles, and ſend them to table hot.

Another way to ſtew muſcles.

CLEAN and ſtew your muſcles as in the foregoing receipt, only to a quart of muſcles put in a pint of liquor and a quarter of a pound of butter rolled in a very little flour. When they are enough, have ſome crumbs of bread ready, and cover the bottom of your diſh thick, grate half a nutmeg over them, and pour the muſcles and ſauce all over thee crumbs, and ſend them to table.

A third way to dreſs muſcles.

STEW them as above, and lay them in your diſh ; ſtrew your crumbs of bread thick all over them, then ſet them before a good fire, turning the diſh round and round, taht they may be brown all alike. Keep baſting them with butter, that the crumbs may be criſp, and it will make a pretty ſide-diſh. You may do cockles the ſame way.

To ſtew colops.

BOIL them very well in ſalt and water, take them out and ſtew them in a little of the liquor, a little white wine, a little vinegar, two or three blades of mace, two or three cloves, a piece of butter rolled in flour, and the juice of a Seville orange, stew them well and diſh them up.

To ragoo oyſters.

TAKE a quart of the largeſt oyſters you can ge, open them, ſave the liqour, and ſtrain it thorugh a fine ſieve ; waſh your oyſters in warm water ; make a batter thus : Take two yolks of eggs, beat them well, grate in half a nutmeg, cut a little lemon-peel ſmall, a good deal of parſley a ſpoonful of the juice of ſpinach, two ſpoonfuls of cream or milk, beat it up with flour to a thick batter, have ready ſome butter in a ſtew-pan, dip your oyſters one by one into the batter, and have ready crumbs of bread, then roll them in it, and fry them quick and brown ; ſome with the crumbs of bread, and ſome without. Take them out of the pan, and ſet them before the fire, then have ready a quart of cheſnuts ſhelled and ſkinned, fry them in the butter ; when they are enough take them up, pour the fat out of the pan, ſhake a little flour all over the pan, with your ſpoon, till it is melted and thick ; then put in the oyſter-liqor, three or four blades of mace, ſtir it round, put in a few piſtachio nuts ſhelled, let them boil, then put in the cheſnuts, and half a pint of white wine, have ready the yolks of two eggs beat up with four ſpoonfuls of cream ; ſtir all well together, when it is thick and fine, lay the oyſters in the diſh, and pour the ragoo over them. Garniſh with cheſnuts and lemon.
     You may ragoo muſcles the ſame way. You may leave out the piſtachio nuts, if you like them ; but they give the ſauce a fine flavour.

To ragoo endive.

TAKE ſome fine white endive, three heads, lay them in ſalt and water two or three hours, take a hundred of aſparagus, cut off the green heads, chop the reſt as far as is tender ſmall, lay it in ſalt and water, take a bunch of celery, waſh it and ſcrape it clean, cut it in pieces about three inches long, put it into a ſauce-pan, with a pint of water, three or four blades of mace, ſome whole pepper tied in a rag, let it ſtew till it is quite tender ; then put in the aſparagus, ſhake the ſauce-pan, let it ſimmer till the graſs is enough. Take the endive out of the water, drain it, leave one large head whole, the other leaf by leaf, put it into a ſtew-pan, put to it a pint of white wine ; cover the pan cloſe, let it boil till the endive is juſt enough, then put in a quarter of a pound of butter rolled in flour, cover it cloſe, ſhaking the pan when the endive is enough. Take it up, lay the whole head in the middle, and with a ſpoon take out the celery and graſs and lay round, the other part of the endive over that : then pour the liquor out of the ſauce-pan into the ſtew-pan, ſtir it together, ſeaſon it with ſalt, and have ready the yolks of two eggs, beat up with a quarter of a pint of cream, and half a nutmeg grated in. Mix this with the ſauce, keep it ſtirring all one way till it is thick : then pour it over your ragoo, and ſend it to table hot.

To ragoo French beans.

TAKE a few beans, boil them tender, then take your ſtew-pan, put in a piece of butter, when it is melted ſhake in ſome flour, and peel a large onion, ſlice it and fry it brow, in that butter ; then put in the beans, ſhake in a little pepper and a little ſalt, grate a little nutmeg in, have ready the yolk of an egg and ſome cream ; ſtir them altogether for a minute or two, and diſh them up.

To make good brown gravy.

TAKE half a pint of ſmall bee, or ale that is not bitter, and half a pint of water, an onion cut ſmell, a little bit of lemon-peel cut ſmall, three cloves, a blade of mace, ſome whole pepper, a ſpoonful of muſhroom-pickle, a ſpoonful of walnut-pickle, a ſpoonful of catchup and an anchovy ; firſt put a piece of butter into a ſauce-pan, as big as a hen's egg ; when it is melted ſhake in a little flor, and let it be a little brown ; then by degrees ſtir in the above ingredients, and let it boil a quarter of an hour, then ſtrain it, and it is fit for fiſſh or roots.

To fricaſey ſkirrets.

WASH the roots very well, and boil them till they are tender ; then the ſkin of the roots muſt be taken off, cut in ſlices, then have ready a little cream, a piece of butter rolled in flour, the yolk of an egg beat, a little nutmeg grated, two or three ſpoonfuls of white wine, a very little ſalt, and ſtir all together. The roots being in the diſh, pour the ſauce over them. It is a pretty ſide-diſh. So likewiſe you may dreſs root of ſalſify and ???nera.

Chardoons fried and buttered.

YOU muſt cut them about ten inches, and ſtring them ; then tie them in bundles like aſparagus, or cut them in ſmall dice ; boil them like peas, toſs them up with pepper, ſalt, and melted butter.

Chardoons à la framage.

AFTER they are ſtringed, cut them an inch long, ſtew them in a little red wine till they are tender ; ſeaſon with pepper and ſalt, and thicken it with a piece of butter rolled in flour ; then pour them into your diſh, ſqueeze the juice of orange over it, then ſcrape Cheſhire cheeſe all over them, then brown it with a cheeſe-iron, and ſerve it up quick and hot.

To make a Scotch rabbit.

TOAST a piece of bread very nicely on both ſides, butter it, cut a ſlice of cheeſe about as big as the bread, toaſt it on both ſides, and lay it on the bread.

To make a Welch rabbit.

TOAST the bread on both ſides, then toaſt the cheeſe on one ſide, lay it on the roaſt, and with a hot iron brown the other ſide. You may rub it over with muſtard.

To make an Engliſh rabbit.

TOAST a ſlice of bread brown on both ſides, then lay it in a plate before the fire, pour a glaſs of red wine over it, and let it ſoak the wine up ; then cut ſome cheeſe very thin, and lay it thick over the bread, and put it in a tin oven before the fire, and it will be toaſted and browned preſently. Serve it away hot.

Or do it thus :

TOAST the bread and ſoak it in the wine, ſet it before the fire, cut your cheeſe in very thin ſlices, rub butter over the bottom of a plate, lay the cheeſe on, pour in two or three ſpoonfuls of white wine, cover it with another plate, ſet it over a chaffing-diſh of hot coals for two or three minutes, then ſtir it till it is done and well mixed. You may ſtir in a little muſtard ; when it is enough lay it on the bread, juſt brown it with a hot ſhovel. Serve it away hot.

Sorrel with eggs.

FIRST your ſorrel muſt be quite boiled and well ſtrained, then poach three eggs ſoft, and three hard, butter your ſorrel well, fry ſome three-corner toaſts brown, lay the ſorrel in the diſh, lay the ſoft eggs on it, and the hard between ; ſtick the toaſt in and about it. Garniſh with quartered orange.

A fricaſey of artichoke-bottoms.

TAKE them either dried or pickled ; if dried, you muſt lay them in warm water for three or four hours, ſhifting the water tow or three times ; then have ready a little cream, and a piece of freſh butter, ſtirred together one way over the fire till it is melted, then put in the artichokes, and when they are hot diſh them up.

To fry artichokes.

FIRST blanch them in water, then flour them, fry them in freſh butter, lay them in your diſh and pour melted butter over them. Or you may put a little red wine into the butter, and ſeaſon with nutmeg, pepper and ſalt.

A white fricaſey of muſhrooms.

TAKE a quart of freſh muſhrooms, make them clean, put them into a ſauce-pan with tree ſpoonfuls of water and three of milk, and a very little ſalt, ſet them on a quick fire and let them boil up three times ; then take them off, grate in a little nutmeg, put in a little beaten mace, half a pint of thick cream, a piece of butter rolled well in flour, put it all together into the ſauce-pan, and muſhrooms all together, ſhake the ſauce-pan well all the time, When it is fine and thick, diſh them up ; be careful they do not curdle. You may ſtir the ſauce-pan carefully with a ſpoon all the time.

To make buttered loaves.

BEAT up the yolks of twelve eggs, with half the whites, and a quarter of a pint of yeaſt, ſtrain them into a diſh, ſeaſon with ſalt and beaten ginger, then make it into a high paſte with flour, lay it in a warm cloth for a quarter of an hour ; then make it up into little loaves, and bake them or boil them with butter, and put in a glaſs of white wine. Sweeten well with ſugar, lay the loaves in the diſh, pour the ſauce over them, and throw ſugar over the diſh.

Brockley and eggs.

BOIL your brockley tender, ſaving a large bunch for the middle, and ſix or eight little thick ſprigs of ſtick round. Take a toaſt half an inch thick, toaſt it brown, as big as you would have it for your diſh or butter-plate, butter ſome eggs thus : take ſix eggs, more or leſs as you have occaſion, beat them wel, put them into a ſauce-pan with a good piece of butter, a little ſalt, keep beating them with a ſpoon till they are thick enough, then pour them on the toaſt : ſet the biggeſt bunch of brockley in the middle, and the other little pieces round and about, and garniſh the diſh round with little ſprigs of brockley. This is a pretty ſide-diſh, or a corner-plate.

Aſparagus and eggs.

TOAST a toaſt as big as you have occaſion for, butter it, and lay it in your diſh ; butter ſome eggs as above, and lay over it. In the mean time boil ſome graſs tender, cut it ſmall, and lay it over the eggs. This makes a pretty ſide-diſh for a ſecond courſe, or a corner plate.

Brockley in ſallad.

BROCKLEY is a pretty diſh, by way of ſallad in the middle of a table. Boil it like aſparagus (in the beginning of the book you have an account of hot to clean it) lay it in your diſh, beat up with oil and vinegar, and a little ſalt. Garniſh with ſtertion-buds.
     Or boil it, and have plain butter in a cup. Or farce French rolls with it, and buttered eggs together, for change. Or farce your rolls with muſcles, done the ſame way as oyſters, only no wine.

To make potatoe cakes.

TAKE potatoes, boil them, peel them, beat them in a mortar, mix them with the yolks of eggs, a little ſack, ſugar, a little beaten mace, a little nutmeg, a little cream or melted butter, work it up into a paſte ; then make it into cakes, or juſt what ſhapes you pleaſe with moulds, fry them brown in freſh butter, lay them in plates or diſhes, melt butter with ſack and ſugar, and pour over them.

A pudding made thus.

MIX it as before, make it up in the ſhape of a pudding, and bake it ; pour butter, ſack and ſugar over it.

To make potatoes like a collar of veal or mutton.

MAKE the ingredients as before ; make it up in the ſhape of a collar of veal, and with ſome of it make round balls. Bake it with the balls, ſet the collar in the middle, lay the balls round, let your ſauce be half a pint of red wine, ſugar enough to ſweeten it, the yolks of two eggs, beat up a little nutmeg, ſtir all theſe together for fear of curdling ; when it is thick enough, pour it over the collar. This is a pretty diſh for a firſt or ſecond courſe.

To broil potatoes.

FIRST boil them, peel them, cut them int two, broil them till they are brown on both ſides ; then lay them in the plate or diſh, and pour melted butter over them.

To fry potatoes.

CUT them into thin ſlices, as big as a crown piece, fry them brown, lay them in the plate or diſh, pour melted butter, and ſack and ſugar over them. Theſe are a pretty corner-plate.

Maſhed potatoes.

BOIL your potatoes, peel them, and put them into a ſauce-pan, maſh them well ; to two pounds of potatoes put a pint of milk, a little ſalt, ſtir them well together, take care they don't ſtick to the bottom, then take a quarter of a pound of butter, ſtir it in, and ſerve it up.

To grill ſhrimp.

SEASON them with ſalt and pepper, ſhred parſley, butter, in ſcollop-ſhells well ; add ſome grated bread, and let them ſtew for half an hour. Brown them with a hot iron, and ſerve them up.

Buttered ſhrimps.

STEW two quarts of shrimps in a pint of wine, with nutmeg, beat up eight eggs, with a little white wine and half a pound of butter, ſhaking the ſauce-pan one way all the time over the fire till they are thick enough, lay toaſted ſippets round the diſh, and pour them over it, ſo ſerve them up.

To dreſs ſpinach.

PICK and waſh your ſpinach well, put it into a ſauce-pan with a little ſalt. Cover it cloſe, and let it ſtew till it is juſt tender ; then trow into a ſieve, drain all the liquor out, and chop it small, as much as the quantity of a French roll, add half a pint of cream to it, ſeaſon with ſalt, pepper, and grated nutmeg, put in a quarter of a pound of butter, and ſet it a ſtewing over the fire a quarter of an hour, ſtirring often. Cut a French roll into long pieces, about as thick as your finger, fry them, poach ſix eggs, lay them round on the ſpinach, ſtick the pieces of roll in and about the eggs. Serve it up either for a ſupper, or ſide-diſh at a ſecond courſe.

Stewed ſpinach and eggs.

PICK and waſh your ſpinach very clean, put it into a ſauce-pan, with a little ſalt ; cover it cloſe, ſhake the pan often, when it is juſt tender, and whilſt it is green, throw it into a ſieve to drain, lay it into your diſh. In the mean time have a ſtew-pan of water boiling, break as many eggs into cups as you would poach. When the water boils, put in the eggs, have an egg ſlice ready to take them out with, lay them on the ſpinach, and garnish the diſh with orange cut into quarters, with melted butter in a cup.

To boil ſpinach, when you have not room on the fire to do it by itſelf.

HAVE a tin-box, or any other thing that ſhuts very cloſe, put in your ſpinach, cover it ſo cloſe as no water can get in, and put it into water, or a pot of liquor, or any thing you are boiling. It will take about an hour, if the pot or bopper boils. In the ſame manner you may boil peas without water.

Aſparagus forced in French rolls.

TAKE three French rolls, take out all the crumb, by firſt cutting a piece of the top-cruſt off ; but be careful that the cruſt fits again in the ſame place. Fry the rolls brown in freſh butter ; then take a pint of cream, the yolks of ſix eggs beat fine, a little ſalt and nutmeg, ſtir them well together over a ſlow fire till it begins to be thick. Have ready a hundred of ſmall graſs boiled, then ſave tops enough to ſtick the rolls with, the reſt cut ſmall and put into the cream, fill the loaves with them. Before your fry the rolls, make holes thick in the top-cruſt, and ſtick the graſs in ; then lay on the piece of cruſt, and ſtick the graſs in ; then lay on the piece of cruſt, and ſtick the graſs in, that it may look as if it were growing. It makes a pretty ſide-diſ at a ſecond courſe.

To make oyſter loaves.

FRY the French rolls as above, take half a pint of oyſters, ſtew them in their own liquor, then take out the oyſters with a fork, ſtrain the liquor to them, put them ito a ſauce-pan again, with a glaſs of white wine, a little beaten mace, a little grated nutmeg, a quarter of a pound of butter rolled in flour ; ſhake them well together, then put them into the rolls ; and theſe make a pretty ſide-diſh for a firſt courſe. You may rub in the crumbs of two rolls, and toſs up with the oyſters.

To ſtew parſnips.

BOIL them tender, ſcrape them from the duſt, cut them into ſlices, put them into a ſauce-pan, with cream enough ; for ſauce, a piece of butter rolled in flour, a little ſalt, and ſhake them into a plate for a corner-diſh, or a ſide-dish at ſupper.

To maſh parſnips.

BOIL them tender, ſcrape as much milk or cream as will ſtew them. Keep them ſtirring, and when quite thick, ſtir in a good piece of butter, and ſend them to table.

To ſtew cucumbers.

PARE twelve cucumbers, and ſlice them as thick as a half-crown, lay them in a coarſe cloth to drain, and when they are dry, flour them and fry them brown in freſh butter ; then take them out with an egg-ſlice, lay them in a plate before the fire, and have ready one cucumber whole, cut a long piece out of the ſide, and ſcoop out all the pulp ; have ready fried onions peeled and ſliced, and fried brown with the ſliced cucumber. Fill the whole cucumber with the fried onion, ſeaſon with pepper and ſalt ; put on the piece you cut out, and tie it round with pack-thread. Fry it brown, firſt flouring it, then take it out of the pan and keep it hot ; keep the pan on the fire, and with one hand put in a little flour, while with the other you ſtir it. When it is thick put in two or three ſpoonfuls of water, and half a pint of white or red wine, two ſpoonfuls of catchup, ſtir it together, put in three blades of mace, four cloves, half a nutmeg, a little pepper and ſalt, all beat fine together ; ſtir it into the ſauce-pan, then throw in your cucumbers in the middle, the reſt round, pour the ſauce all over, untie the cucumbers before yuo lay it into the diſh. Garniſh the diſh with fried onions, and ſend it to table hot. This is a pretty ſide-diſh with a firſt courſe.

To ragoo French beans.

TAKE a quarter of a peck of French beans, ſtirring them, do not ſplit them, cut them in tree acroſs, lay them in ſalt and water, then take them out and dry them in a coarſe cloth, fry them brown, then pour out all the fat, put in a quarter of a pint of hot water, ſtir it into the pan by degrees, let it boil, then take a quarter of a pound of freſh butter rolled in a very little flour, two ſpoonfuls of catchup, one ſpoonful of muſhrom-pickle, and four of white wine, an onion ſtuck with ſix cloves, two or three blades of mace beat, half a nutmeg grated, a little pepper and ſalt, ſtir it all together for a few minutes, then throw in the beans ; ſhake the pan for a minute or two, take out the onion, and pour them into your diſh. This is a pretty ſide-diſh, and you may garniſh with what you fancy, either pickled French beans, muſhrooms, or ſamphire, or any thing elſe.

A ragoo of beans, with a force.

RAGOO them as above, take two large carrot, ſcrape and boil them tender, then maſh them in a pan, ſeaſon with pepper and ſalt, mix them with a little piece of butter and the yolks of two raw eggs. Make it into what ſhape you pleaſe, and baking it a quarter of an hour in a quick oven will do, but a tin oven is the beſt ; lay it in the middle of the diſh, and the ragoo round. Serve it up hot for a firſt courſe.

Or this way, beans ragoo'd with cabbage.

TAKE a nice little cabbage, about as big as a pint baſon ; when the outſide leaves, top, and ſtalks are cut off, half boil it, cut a hole in the middle pretty big, take what you cut out and chop it very fine, with a few of the beans boiled, a carrot boiled and maſhed, and a turnip boiled ; maſh all together, put them into a ſauce-pan, ſeaſon them with pepper, ſalt, and nutmeg, a good piece of butter, ſtew them a few minutes over the fire, ſtirring the pan often. In the mean time put the cabbage into a ſauce-pan but take great care it does not fall to pieces ; put to it four ſpoonfuls of water, two of wine, and one of catchup ; have a ſpoonful of muſhroom-pickle, a piece of butter rolled in a little flour, a very little pepper, cover it cloſe, and let it ſtew ſoftly till it is tender ; then take it up carefully and lay it in the middle of the diſh, pour your maſhed roots in the middle to fill it up high, and your ragoo round it. You may add the liquor the cabbage was ſtewed in, and ſend it to table hot. This will do fora top, bottom, middle or ſide-diſh. When beans are not to be ha,d you may cut carrots and turnips into little ſlices, and fry them ; the carrots in little round ſlices, the turnips in pieces about two inches long, and as thick as one's finger, and toſs them up in the ragoo.

Beans ragoo'd with Parſnips.

TAKE two large parſnips, ſcrape them clean, and boil them in water. When tender, take them up, ſcrape all the ſoft into a ſauce pan, add to them four ſpoonfuls of cream, a piece of butter as big as a hen's egg, chop them in the ſauce-pan well ; and when they are quite quick, heap them up in the middle of the diſhe, and the ragoo round.

Beans ragoo'd with potatoes.

BOIL two pounds of potatoes ſoft, then peel them, put them into a ſauce-pan, put to them half a pint of milk, ſtir them about, and a little ſalt ; then ſtir in a quarter of a pound of butter, keep ſtirring all the time till it si ſo thick that you can't ſtir the ſpoon in it harldy for ſtiffneſs, then put it into a halfpenny Welch diſh, firſt buttering the diſh. Heap them as high as they will lie, flour them, pour a little melted butter over it, and then a few crumbs of bread. Set it into a tin oven before the fire ; and when brown, lay it in the middle of the dish, (take great care you don't maſh it) pour your ragoo round it, and ſend it to table hot.

To ragoo celery.

WASH and make a bunch of celery very clean, cut it in pieces, about two inches long, put it into a ſtew pan with juſt as much water as will cover it, tie three or four blades of mace, two or three cloves, about twenty corns of whole pepper in a muſlin rag looſe, put it into the ſtew-pan, a little onion, a little bundle of ſweet-herbs ; cover it cloſe, and let it ſtew ſoftly till tender ; then take out the ſpice, onion and ſweet-herbs, put in half an ounce of truffles and morels, two ſpoonfuls of catchup, a gill of red wine, a piece of butter as big as an egg rolled in flour, ſix farthing French rolls, ſeaſon with ſalt to your palate, ſtir it all together, cover it cloſe, and let it ſtew till the ſauce is thick and good. Take care that the roll do not break, ſhake your pan often ; when it is enough, diſh it up, and garniſh with lemon. The yolks of ſix hard eggs, or more, put in with the rolls, will make it a fine diſh. This is for a firſt courſe.
     If you would have it white, put in white wine inſtead of red, and ſome cream for a ſecond courſe.

To ragoo muſhrooms.

PEEL and ſcrape the flaps, put a quart into a ſauce-pan, a very little ſalt, ſet them on a quick fire, let them boil up, then take them off, put to them a gill of red wine, a quarter of a pound of butter rolled in a little flour, a little nutmeg, a little beaten mace, ſet it on the fire, ſtir it now and then ; when it is thick and fine, have ready the yolks of ſix eggs hot and boiled in a bladder hard, lay it in the middle of your diſh, and pour the ragoo over it. Garniſh with boiled muſhrooms.

A pretty diſh of eggs.

BOIL ſix eggs hard, peel them and cut them into thin ſlices, put a quarter of a pound of butter into the ſtew-pan, then put in your eggs and fry them quick. Half a quarter of an hour will do them. You muſt be very careful not to break them, throw over them pepper, ſalt, and nutmeg, lay them in your diſh before the fire, pour out all the fat, ſhake in a little flour, and have ready two ſhalots cut ſmall ; throw them into the pan, pour in a quarter of a pint of white wine, a little juice fo lemon, and a little piece of butter rolled in flour. Stir all together till it is thick ; if you have not ſauce enough, put in a little more wine, toaſt ſome thin ſlices of bread cut three-corner-ways, and lay round your diſh, pour the ſauce over, and ſend it to table hot. You may put ſweet oil on the toaſt, if it be agreeable.

Eggs a la tripe.

BOIL your eggs hard, take off the ſhells and cut them long-ways into four quarters, put a little butter into a ſtew-pan, let it melt, ſhake in a little flour, ſtir it with a ſpoon, then put in your eggs, throw a little grated nutmeg all over, a little ſalt, a good deal of ſhred parſley ; ſhake your pan round, pour in a little cream, toſs the pan round carefully, that you do not break the eggs. When your ſauce is thick and fine, take up your eggs, pour the ſauce all over them, and garniſh with lemon.

A fricaſey of eggs.

BOIL eight eggs hard, take off the ſhells, cut them into quarters, have ready half a pint of cream, and a quarter of a pound of freſh butter ; ſtir it together over the fire till it is thick and ſmooth, lay the eggs in the diſh, and pour the ſauce all over. Garniſh with the hard yolks of three eggs cut in two, and lay round the edge of the diſh.

A ragoo of eggs.

BOIL twelve eggs hard, take off the ſhells, and with a little knife very carefully cut the white acroſs long-ways, ſo that the white may be in two halves, and the yolks whole. Be careful neither to bread the whites nor yolks, take a quarter of a pint of pickled muſhrooms chopped very fine, half an ounce of truffles and morels, boiled in three or four ſpoonfuls of water, ſave the water, and chop the truffles and morels very ſmall, boil a little parſley, chop it fine, mix them together, with the truffle-water you ſaved, grate a little nutmeg in, a little beaten mace, put it into a ſauce-pan with three ſpoonfuls of water, a gill of red wine, one ſpoonful of catchup, a piece of butter as biga as a large walnut, rolled in flour, ſtir all together, and let it boil. In the mean time get ready eggs, lay the yolks and whites in order in your diſh, the hollow parts of the whites uppermoſt, that they may criſp, as you do for larks, with which fill up the whites of the eggs as high as they will lie, then pour in your ſauce all over, and garniſh with fried crumbs of bread. This is a very genteel pretty diſh, if it be well done.

To broil eggs.

CUT a toaſt round a quartern loaf, toaſt it brown, lay it on your diſh, butter i, and very carefully break ſix or eight eggs on the toaſt, and take a red-hot ſhovel, and hold over them. When they are done, ſqueeze a Seville orange over them, grate a little nutmeg over it, and ſerve it up for a ſide-plate. Or you may poach your eggs, and lay them on a toaſt ; or toaſt your bread criſp, and pour a little boiling water over it ; ſeaſon it with a little ſalt, and then lay your poached eggs on it.

To dreſs eggs with bread.

TAKE a penny-loaf, ſoak it in a quart of hot milk for two hours, or till the bread is ſoft, then ſtrain it thrugh a coarſe ſieve, put to it two ſpoonfuls of orange-flower-water, or roſe-water ; ſweeten it, grate in a little nutmeg, take a little diſh, butter the bottom of it, break in as many eggs as will cover the bottom of the diſh, pour in the bread and milk, ſet it in a tin-oven, before the fire, and half an hour will bake it ; it will do on a chaffing-diſh of coals. Cover it cloſe before the fire, or bake it in a ſlow oven.

To farce eggs.

GET two cabbage-lettuces, ſald them, with a few muſhrooms, parſley, ſorrel, and chervil ; then chop them very ſmall, with the yolks of hard eggs, ſeaſoned with ſalt and nutmeg ; then ſtew them in butter ; and when they are enough, put in a little cream, then pour them into the bottom of a diſh. Take the whites, and chop them very fine with parſley, nutmeg, and ſalt. Lay this round the brim of the diſh, and run a red-hot fire-ſhovel over it, to brown it.

Eggs with lettuce.

SCALD ſome cabbage-lettuce in fair water, ſqueeze them well, then ſlice them and toſs them up in a ſauce-pan with a piece of butter ; ſeaſon them with pepper, ſalt, and a little nutmeg. Let them ſtew half an hour, chop them well together ; when they are enough, lay them in your diſh, fry ſome eggs nicely in butter and lay on them. Garniſh with Seveille orange.

To fry eggs as round as balls.

HAVING a deep frying-pan, and three pints of clarified butter, heat it as hot as for fritters, and ſtir it with a ſtick, till it runs round like a whirlpool ; then break an egg into the middle, and turn it round with your ſtick, till it be as hard as a poached egg ; the whirling round of the butter will make it as round as a ball, then take it up with a ſlice, and put it in a diſh before the fire : they will keep hot half an hour and yet be ſoft ; ſo you may do as many as you pleaſe. You may ſerve theſe with what you pleaſe, nothing better than ſtewed ſpinach, and garniſh with orange.

To make an egg as big as twenty.

PART the yolks from the whites, ſtrain them both ſeparate through a ſieve, tie the yolks up in a bladder in the form of a ball. Boil them hard, then put this ball into another bladder, and the whites round it ; tie it up oval faſhrion, and boil it. Theſe are uſed for grand ſallads. This is very pretty for a ragoo, boil five or ſix yolks together, and lay in the middle of the ragoo of eggs ; and ſo you may make them of any ſize you pleaſe.

To make a grand diſh of eggs.

YOU muſt break as many eggs as the yolks will fill a pint baſon, the whites by themſelves, tie the yolks by themſelves in a bladder round : boil them hard, then have a wooden bowl that will hold a quart, made like two butter-diſhes, but in the ſhape of an egg, with a hole through one at the top. You are to obſerve, when you boil the yolks, to run a packthread through, and leave a quarter of a yard hanging out. When the yolk is boiled hard, put it in the bowl-fiſh ; but be careful to hand it ſo as to be in the middle. The ſtring being drawn through the hole, then clap the two bowls together and tie them tight, and with a funnel pour in the whites through a hole ; then ſtop the hole cloſe, and boil it hard. It will take an hour. When it is boiled enough, carefully open it, and cut the ſtring cloſe. In the mean time take twenty eggs, beat them well, the yolks by themſelves, and the whites by themſelves ; divide the whites into two, and boil them in bladders the ſhape of an egg. When they are boiled hard, cut one in two long-ways and one croſs-ways, and with a fine ſharp knife cut out ſome of the white in the middle ; lay the great egg in the middle, the two long halves on each ſide, with the hollow part uppermoſt, and the two round flat between. Take an ounce of truffles and morels, cut them very ſmall, boil them in half a pint of water till they are tender, then take a pint of freſh muſhrooms clean picke, waſhed, and chopped ſmall, and put into the truffles and morels. Let them boil, add a little ſalt, a little beaten nutmeg, a little beaten mace, and add a gill of pickled muſhrooms chopped fine. Boil ſixteen of the yolks hard in a bladder, then chop them and mix them with the other ingredients ; thicken it with a lump of butter rolled in flour, ſhaking your ſauce-pan round till hot and thick, then fill the round with this, turn them down again, and fill the two long ones ; what remains, ſave to put into the ſauce-pan. Take a pint of cream, a quarter of a pound of butter, the other four yolks beat fine, a gill of white wine, a gill of pickled muſhrooms, a little beaten mace, and a little nutmeg ; pt all into the ſauce-pan to the other ingredients, and ſtir all well together one way till it is thick and fine ; pour it over all, and garniſh with notched lemon.
     This is a grand diſh at a ſecond courſe. Or you may mix it up with red wine and butter, and it will do for a firſt courſe.

To make a pretty diſh of whites of eggs.

TAKE the whites of twelve eggs, beat them up with four ſpoonfuls of roſe-water, a little grated lemon-peel, a little nutmeg, and ſweeten with ſugar : mix them well, boil them in four bladders, tie them in the ſhape of an egg, and boil them hard. They will take half an hour. Lay them in your diſh ; when cold, mix half a pint of thick cream, a gill of ſack, and half the juice of a Seville orange. Mix all together, ſweeten with fine ſugar, and pour over the eggs. Serve it up for a ſide-diſh or ſupper, or when you pleaſe.

To dreſs beans in ragoo.

YOU muſt boil your beans ſo that the ſkins will ſlip off. Take about a quart, ſeaſon them with pepper, ſalt, and nutmeg, then flour them, and have ready ſome butter in a ſtew-pan, throw in your beans, fry them of a fine brown, then drain them from the fat, and lay them in your diſh. Have ready a quarter of a pound of butter melted, and half a pint of blanched beans boiled, and beat in a mortar, with a very little pepper, ſalt and nutmeg ; then by degrees mix them in the butter, and pour over the other beans. Garniſh with a boiled and fried bean, and ſo on till you fill the rim of your diſh. They are very good without frying, and only plain butter melted over them.

An amulet of beans.

BLANC your beans, and fry them in ſweet butter, with a little parſley, pour out the butter, and pour in ſome cream. Let it ſimmer, ſhaking your pan ; ſeaſon with pepper, ſalt, and nutmeg, thicken with three or four yolks of eggs, have ready a pint of cream, thickened with the yolks of four eggs, ſeaſon with a little ſalt, pour it in your diſh, and lay your beans on the amulet, and ſerve it hot.
     The ſame way you may dreſs muſhrooms, truffles, green peaſe, aſparagus, and artichoke-bottoms, ſpinach, ſorrel, &c. all being firſt cut into ſmall pieces, and ſhred fine.

To make a bean tanſey.

TAKE two quarts of beans, blanch and beat them very fine in a mortar ; ſeaſon with pepper, ſalt, and mace ; then put in the yolks of ſix eggs, and a quarter of a pound of butter, a pint of cream, half a pint of ſack, and ſweeten to your palate. Soak four Naples biſcuits in half a pint of milk, mix them with the other ingredients. Butter a pan and bake it, then turn it on a diſh, and ſtick citron with orange-peel candied, cut ſmall, and ſtuck about it. Garniſh with Seville orange.

To make a water tanſey.

TAKE twelve eggs, beat them very well, half a manchet grated, and ſifted through a cullender, or half a penny roll, half a pint of fair water. Colour it with the juice of ſpinach, and one ſmall ſprig of tanſey beat together ; ſeaſon it with ſugar to your palate, a little ſalt, a ſmall nutmeg grated, two or three ſpoonfuls of roſe-water, put it into a ſkillet, ſtir it all one way, and let it thicken like a haſty-pudding ; then bake it, or you may butter a ſtew-pan and put it into. Butter a diſh, and lay over it : when one ſide is enough, turn it with the diſh, and ſlip the other ſide into the pan. When that is done, ſet it into a maſſereen, throw ſugar all over, and garniſh with orange.

Peaſe françoiſe.

TAKE a quart of ſhelled peaſe, cut a large Spaniſh onion or two middling ones ſmall, and two cabbage or Sileſia lettuces cut ſmall, put them into a ſauce-pan, with half a pint of water, ſeaſon them with a little ſalt, a little beaten pepper, and a little beaten mace and nutmeg. Cover them cloſe, and let them ſtew a quarter of an hour, then put in a quarter of a pound of freſh butter rolled in a little flour, a ſpoonful of catchup, a little piece of burnt butter as big as nutmeg ; cover them cloſe, and let it ſimmer ſoftly an hour, often ſhaking the pan. When it is enough, ſerve it up for a ſide-diſh.
     For an alteration, you may ſtew the ingredients as above : then take a ſmall cabbage-lettuce, and half boil it, then drain it, cut the ſtalks flat at the bottom, ſo that it will ſtand firm in the diſh, and with a knife very carefully cut out the middle, leaving the outſide leaves whole. Put what you cut out into a ſauce-pan, chop it, and put a piece of butter, a little pepper, ſalt, and nutmeg, the yolk of a hard egg chopped, a few crumbs of bread, mix all together, and when it is hot fill your cabbage ; put ſome butter into a ſtew-pan, tie your cabbage, and fry it till you think it is enough ; then take it up, until it, and firſt pour the ingredients of peaſe into your diſh, ſet the forced cabbage in the middle, and have ready four artichoke bottoms fried, and cut in two, and laid round the diſh. This will do for a top-diſh.

Green peaſe with cream.

TAKE a quart of fine green peaſe, put them into a ſtew-pan with a piece of butter as big as an egg, rolled in a little flour, ſeaſon them with a little ſalt and nutmeg, a bit of ſugar as big as a nutmeg, a little bundle of ſweet-herbs, ſome parſley chopped fine, a quarter of a pint of boiling water. Cover them cloſe, and let them ſtew very ſoftly half an hour, then pour in a quarter of a pint of good cream. Give it one boil, and ſerve it up for a ſide-plate.

A farce meagre cabbage.

TAKE a white-heart cabbage, as big as the bottom of a plate, let it boil five minutes in water, then drain it, cut the ſtalk flat to ſtand in the diſh, then carefully open the leaves, and take out the inſide, leaving the outſide leaves whole. Chop what you take out very fine, take the fleſh of two or three flounders or plaiſe clean from the bone ; chop it with the cabbage and the yolks and whites of four hard eggs, a handful of picked parſley, beat all together in a mortar, with a quarter of a pound of melted butter ; mix it up with the yolk of an egg, and a few crumbs of bread, fill the cabbage, and tie it together, put it into a deep ſtew-pan, or ſauce-pan, put to it half a pint of water, a quarter of a pound of butter rolled in a little flour, the yolks of four hard eggs, an onion ſtuck with ſix cloves, whole pepper and mace tied in a muſlin rag, half an ounce of truffles and morels, a ſpoonful of catchup, a few pickled muſhrooms ; cover it cloſe, and let it ſimmer an hour. If you find it is not enough, you muſt do it longer. when it is done, lay it in your diſh, untie it, and pour the ſauce over it.

To farce cucumbers.

TAKE ſix large cucumbers, cut a piece off the top, and ſcoop out all the pulp ; take a large white cabbage boiled tender, take only the heart, chop it fine, cut a large onion fine, ſhred ſome parſley and pickled muſhrooms ſmall, two hard eggs chopped very fine, ſeaſon it with pepper, ſalt, and nutmeg ; ſtuff your cucumbers full, and put on the pieces, tie them with a packthread, and fry them in butter of a light brown ; have the following ſauce rady : take a quarter of a pint of red wine, a quarter of a point boiling water, a ſmall onion chopped fine, a little pepper and ſalt, a piece of butter as big as a walnut, rolled in flour ; when the cucumbers are enough, lay them in your diſh, pour the fat out of the pan, and pour in this ſauce, let it boil and have ready the yolks of two eggs beat fine, mixed with two or three ſpoonfuls of the ſauce, then turn them into the pan, let them boil, keeping it ſtirring all the time, until the ſtrings, and pour the ſauce over. Serve it up for a ſide-diſh. Garniſh with the tops.

To ſtew cucumbers.

TAKE ſix large cucumbers, ſlice them ; take ſix large onions, peel and cut them in thin ſlices, fry them both brown, then drain them and pour out the fat, put them into the pan again, with three ſpoonfuls of hot water, a quarter of a pound of butter rolled in flour, and a tea-ſpoonful of muſtard ; ſeaſon with pepper and ſalt, and let them ſtew a quarter of an hour ſoftly, ſhaking the pan often. When they are enough, diſh them up.

Fried celery.

TAKE ſix or eight heads of celery, cut off the green tops, and take off the outſide ſtalks, waſh them clean, and pare the roots clean ; then have ready half a pint of white wine, the yolks of three eggs beat fine, and a little ſalt and nutmeg ; mix all well together with flour into a batter, dip every head into the batter, and fry them in butter. When enough, lay them in your diſh, and pour melted butter over them.

Celery with cream.

WASH and clean ſix or eight heads of celery, cut them about three inches long, boil them tender, pour away all the water, and take the yolks of four eggs beat fine, half a pint of cream, a little ſalt and nutmeg, pour it over, keeping the pan ſhaking all the while. When it begins to be thick, diſh it up.

Cauliflowers fried.

TAKE two fine cauliflowers, boil them in milk and water, then leave one whole, and pull the other to pieces ; take half a pound of butter, with two ſpoonfuls of water, a little duſt of flour, and melt the butter in a ſtew-pan ; then put in the whole cauliflower cut in two, and the other pulled to pieces, and fry it till it is of a very light brown. Seaſon it with pepper and ſalt. When it is enough, lay the two halves in the middle, and pour the reſt all over.

To make an oatmeal pudding.

TAKE a pint of fine oatmeal, boil it in three pints of new milk, ſtirring it till it is as thick as a haſty-pudding ; take it off, and ſtir in half a pound of freſh butter, a little beaten mace and nutmeg, and a gill of ſack ; then beat up eight eggs, half the whites, ſtir all well together, lay puff-paſte all over the diſh, pour in the pudding, and bake it half an hour. Or you may boil it with a few currants.

To make a potato pudding.

TAKE a quart of potatoes, boil them ſoft, peel them, and maſh them with the back of a ſpoon, and rub them through a ſieve, to have them fine and ſmooth ; take half a pound of freſh butter melted, half a pound of fine ſugar, ſo beat them well together till they are very ſmooth, beat ſix eggs, whites and all, ſtir them in, and a glaſs of ſack or brandy. You may add half a pound of currants, boil it half an hour, melt the butter with a glaſs of white wine ; ſweeten with ſugar, and pour over it. You may bake it in a diſh, with puff-paſte all round the diſh, and at the bottom.

To make a ſecond potato pudding.

BOIL two pounds of potatoes, and beat them in a mortar fine, beat in half a pound of melted butter, boil it half an hour, pour melted butter over it, with a glaſs of white wine or the juice of a Seville orange, and throw ſugar all over the pudding and diſh.

To make a third ſort of potato pudding.

TAKE two pounds of white potatoes, boil them ſoft, peel and beat them in a mortar, or ſtrain them through a ſieve till they are quite fine ; then mix in half a pound of freſh butter melted, then beat up the yolks of eight eggs and three whites, ſtir them in, and half a pound of white ſugar finely pounded, half a pint of ſack, ſtir it well together, grate in half a large nutmeg, and ſtir in half a pint of cream, make a puff-paſte, and lay all over your diſh and round the edges ; pour in the pudding, and bake it of a fine light brown.
     For change, put in half a pound of currants ; or you may ſtrew over the top half an ounce of citron and orange-peel cut thin, before you put it into the oven.

To make an orange pudding.

TAKE the yolks of ſixteen eggs, beat them well, with half a pound of melted butter, grate in the rid of two fine Seville oranges, beat in half a pound of fine ſugar, two ſpoonfuls of orange-flour-water, two of roſe-water, a gill of ſack, half a pint of cream, two Naples biſcuits, or the crumb of a halfpenny roll ſoaked in the cream, and mix all well together. Make a thin puff-paſte, and lay all over the diſh and round the rim, pout in the pudding and bake it. It will take about as long baking as a cuſtard.

To make a ſecond ſort of orange pudding.

YOU muſt take ſixteen yolks of eggs, beat them fine, mix them with half a pound of freſh butter melted, and half a pound of white ſugar, a little roſe-water, and a little nutmeg. Cut the peel of a fine large Seville orange ſo thin as none of the white appears, beat it fine in a mortar till it is like a paſte, and by degrees mix in the above ingredients all together ; then lay a puff-paſte all over the diſh, pour in the ingredients, and bake it.

To make a third orange pudding.

YOU muſt take two large Seville oranges, and grate off the rind as far as they are yellow ; then put your oranges in fair water, and let them boil till they are tender. Shift the water three or four times to take out the bitterneſs ; when they are tender, cut them open and take away the ſeeds and ſtrings, and beat the other part in a mortar, with half a pound of ſugar, till it is a paſte ; then put to it the yolks of ſix eggs, three or four ſpoonfuls of thick cream, half a Naples biſcuit grated, mix theſe together, and melt a pound of freſh butter very thick, and ſtir it well in. When it is cold, put a little thin puff-paſte about the bottom and rim of your diſh ; pour in the ingredients, and bake it about three quarters of an hour.

To make a fourth orange pudding.

YOU muſt take the outſide rind of three Seville oranges, boil them in ſeveral waters till they are tender, then pound them in a mortar, with three quarters of a pound of ſugar ; then blanch half a pound of ſweet almonds, beat them very fine with roſe-water to keep them from oiling, then beat ſixteen eggs, but ſix whites, a pound of freſh butter, and beat all theſe together till it is light and hollow ; then lay a thin puff-paſte all over the diſh, and put in the ingredients. Bake it with your tarts.

To make a lemon pudding.

GRATE the outſide rind of two clear lemons ; then grate two Naples biſcuits and mix with the grated peel, and add to it three quarters of a pound of white ſugar, twelve yolks of eggs, and half the whites, three quarters of a pound of melted butter, half a pint of thick cream ; mix all well together, lay a puff-paſte all voer the diſh, pour the ingredients in, and bake it. An hour will bake it.

To make an almond pudding.

BLANCH half a pound of ſweet almonds, and four bitter ones, in warm water, take them and pound them in a marble mortar, with two ſpoonfuls of orange-flower-water, and two of roſe-water, a gill of ſack ; mix in four grated Naples biſcuits, three quarters of a pound of melted butter ; beat eight eggs, and mix them with a quart of cream boiled, grate in half a nutmeg and a quarter of a pound of ſugar ; mix all well together, make a thin puff-paſte and lay all over the diſh, pour in the ingredients and bake it.

To boil an almond pudding.

BEAT a pound of ſweet almonds as ſmall as poſſible, with three ſpoonfuls of roſe-water, and a gill of ſack or white wine, and mix in half a pound of freſh butter melted, with five yolks of eggs and two whites, a quart of cream, a quarter of a pound of ſugar, half a nutmeg grated, one ſpoonful of flour and three ſpoonfuls of crumbs of white bread ; mix all well together, and boil it. It will take half an hour boiling.

To make a ſagoe pudding.

LET half a pound of ſagoe be waſhed well in three or flour hot waters, then put to it a quart of new milk, and let it boil together till it is thick ; ſtir it carefully, (for it is apt to burn) put in a ſtick of cinnamon when you ſet it on the fire : when it is boiled take it out ; before you pour it out, ſtir in half a pound of freſh butter, then pour it into a pan, and beat up nine eggs, with five of the whites and four ſpoonfuls of ſack ; ſtir all together, and ſweeten to your taſte. Put in a quarter of a pound of currants clean waſhed and rubbed, and juſt plumped in two ſpoonfuls of ſack and two of roſe-water : mix all well together, lay a puff-paſte over a diſh, pour in the ingredients and bake it.

To make a millet pudding.

YOU muſt get half a pound of millet feed, and after it is waſhed and picked clean, put to it half a pound of ſugar, a whole nutmeg grated, and three quarts of milk. When you have mixed all well together, break in half a pound of freſh butter ; butter your diſh, pour it in and bake it.

To make a carrot pudding.

YOU muſt take a raw carrot, ſcrape it very clean and grate it. Take half a pound of the grated carrot, and a pound of grated bread, beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream : then ſtir in the bread and carrot, half a pound of freſh butter melted, half a pint of ſack, and three ſpoonfuls of orange-flower-water, a nutmeg grated. Sweeten to your palate. Mix all well together, and if it is not thin enough, ſtir in a little new milk or cream. LEt it be of a moderate thickneſs, lay a puff-paſte all over the diſh, and pour in the ingredients. Bake it ; it will take an hour's baking. Or you may boil it, but then you muſt melt butter and put in white wine and ſugar.

A ſecond carrot pudding.

GET two penny loaves, pare off the cruſt, ſoak them in a quart of boiling milk, let it ſtand till it is cold, then grate in two or three large carrots, then put in eight eggs well beat, and three quarters of a pound of freſh butter melted, grate in a little nutmeg, and ſweeten to your taſte. Cover your diſh with puff-paſte, pour in the ingredients and bake it an hour.

To make a cowſlip pudding.

HAVING got the flowers of a peck of cowſlips, cut them ſmall and pound them ſmall, with half a pound of Naples biſcuits grated, and three pints of cream. Boil them a little ; then take them off the fire and beat up ſixteen eggs, with a little cream and a little roſe-water. Sweeten to your palate. Mix it all well together, butter a diſh and pour it in. Bake it ; and when it is enough, throw fine ſugar over and ſerve it up.
&bsp;    Note, New mil will do in all theſe puddings, when you have no cream.

To make a quince, apricot, or white pear-plum pudding.

SCALD your quinces very tender, pare them very thin, ſcrape off the ſoft, mix it with ſugar very ſweet, put in a little ginger and a little cinnamon. To a pint of cream you muſt put three or four yolks of eggs, and ſtir it into your quinces till they are of a good thickneſs. It muſt be pretty thick. So you may do apricots or white pear-plums. Btter your diſh, pour it in and bake it.

To make a pearl barley pudding.

GET a pound of pearl barley, waſh it clean, put to it three quarts of new milk and half a pound of double refined ſugar, a nutmeg grated ; then put it into a deep pan, and bake it with brown bread. Take it out of the oven, beat up ſix eggs ; mix all well together, butter a diſh, pour it in, bake it again an hour, and it will be excellent.

To make a French barley pudding.

PUT to a quart of cream ſix eggs well beaten, half the whites, ſweeten to your palate, a little orange-flower-water, or roſe water, and a pound of melted butter ; then put in ſix handfuls of French barley, that has been boiled tender in milk, butter a diſh, and put it in. It will take as long baking as a veniſon-paſty.

To make an apple pudding.

TAKE twelve large pippins, pare them, and take out the cores, put them into a ſauce-pan, with four or five ſpoonfuls of water. Boil them till they are ſoft and thick ; then beat them well, ſtir in a quarter of a pound of butter, a pound of loaf ſugar, the juice of three lemon, the peel of two lemons, cut thin and beat fine in a mortar, the yolks of eight eggs beat ; mix all well together, bake it in a ſlack oven ; when it is near done, throw over a little ſine ſugar. You may bake it in a puff-paſte, as you do the other puddings.

To make an Italian pudding.

TAKE a pint of cream, and ſlice in ſome French rolls, as much as you think will make it thick enough, beat ten eggs fine, grate a nutmeg, butter the bottom of the diſh, ſlice twelve pippins into it, throw ſome orange-peel and ſugar over, and half a pint of red wine ; then pour your cream, bread, and eggs over it ; firſt lay a puff-paſte at the bottom of the diſh and round the edges, and bake it half an hour.

To make a rice pudding.

TAKE a quarter of a pound of rice, put it into a ſauce-pan, with a quart of new milk, a ſtick of cinnamon, ſtir it often, to keep it from ſticking to the ſauce-pan. When it has boiled thick, pour it into a pan, ſtir in a quarter of a pound of freſh butter, and ſugar to your palate ; grate in half a nutmeg, add three or four ſpoonfuls of roſe-water, and ſtir all well together ; when it is cold, beat up eight eggs, with half the whites, beat it all well together, butter a diſh, and pour it in and bake it. You may lay a puff-paſte all over the diſh ; for change, put in a few currants and ſweet-meats, if you chuſe it.

A ſecond rice pudding.

GET half a pound of rice, put to it three quarts of milk, ſtir in half a pound of ſugar, grate a ſmall nutmeg in, and break in half a pound of freſh butter ; butter a diſh, and pour it in and bake it. You may add a quarter of a pound of currants, for change. If you boil the rice and milk, and then ſtir in the ſugar, you may bake it before the fire, or in a tin-oven. You may add eggs, but it will be good without.

A third rice pudding.

TAKE ſix ounces o 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 into a pan, ſtir in half a pound of freſh butter and a quarter of a pound of ſugar ; when it is cold ,grate in a nutmeg, beat ſix eggs with a ſpoonful or two of ſack, beat and ſtir all well together, lay a thin puff-paſte on the bottom of your diſh, pour it in and bake it.

To boil a cuſtard pudding.

TAKE a pint of cream, out of which take two or three ſpoonfuls, and mix with a ſpoonful of fine flour ; ſet the reſt to boil. When it is boiled, take it off, and ſtir in the cold cream, and flour very well ; when it is cool, beat up five yolks and two whites of eggs, and ſtir in a little ſalt and ſome nutmeg, and two or three ſpoonfuls of ſack ; ſweeten to your palate ; butter a wooden bowl, and pour it in, tie a cloth over it, and boil it half an hour. When it is enough, untie the cloth, turn the pudding out into your diſh, and pour melted butter over it.

To make a flour pudding.

TAKE a quart of milk, beat up eight eggs, but four of the whites, mix with them a quarter of a pint of milk, and ſtir into that flour large ſpoonfuls of flour, beat it well together, boil ſix bitter almonds in two ſpoonfuls of water, pour the water into the eggs, blanch the almonds and beat them fine in a mortar ; then mix them in, with half a large nutmeg and a tea-ſpoonfu lf ſalt, then mix in the reſt of the milk, flour your cloth well and boil it an hour ; pour melted butter over it, and ſugaar if you like it, throw all over. Obſerve always, in boiling puddings, that the water boils before you put them into the pot, and have ready, when they are boiled, a pan of clean cold water : juſt give your pudding one dip in, then untie the cloth, and it will turn out, without ſticking to the cloth.

To make a batter pudding.

TAKE A quart of milk, beat up ſix eggs, half the whites, mix as above, ſix ſpoonfuls of flour, a tea-ſpoonful of ſalt, and one of beaten ginger ; then mix all together, boil it an hour and a quarter, and pour melted butter over it. You may put in eight eggs, if you have plenty, for change, and half a pound of prunes or currants.

To make a batter pudding without eggs.

TAKE a quart of milk, mix ſix ſpoonfuls of flour, with a little milk firſt, a tea-ſpoonful of ſalt, two tea-ſpoonfuls of beaten ginger, and two of the tincture of ſaffron ; then mix all together, and boil it an hour. You may add fruit as you think proper.

To make a grateful pudding.

TAKE a pound of fine flour, and a pound of white bread grated, take eight eggs but half the whites, beat them up, and mix with them a pint of new milk, then ſtir in the bread and flour, a pound of raiſins ſtoned, a pound of currants, half a pound of ſugar, a little beaten ginger ; mix all well together, and either bake or boil it. IT will take three quarters of an hour's baking. Put cream in, inſtead of milk, if you have it. It will be an addition to the pudding.

To make a bread pudding.

CUT off all the cruſt of a peny white loaf, and ſlice it thin into a quart of milk, ſet it over a chaffing-diſh of coals till the bread has ſoaked up all the milk, then put in a pice of ſweet butter, ſtir it round, let it ſtand till cold ; or you amy boil your milk, and pour over your bread and cover it up cloſe, does full well ; then take up with a little roſe-water and nutmeg, a little ſalt and ſugar, if you chuſe it. Mix all well together, and boil it half an hour.

To make a fine bread pudding.

TAKE all the crumb of a ſtale penny-loaf, cut it thin, a quart of cream, ſet it over a ſlow fire, till it is ſcalding hot, then let it ſtand till it is cold ,beat up the bread and cream well together, grate in ſome nutmeg, take twelve bitter almonds, boil them in two ſpoonfuls of water, pour the water to the cream and ſtir it in with a little ſalt, ſweten it to your palate, blanch the almonds and beat them in a mortar, with two ſpoonfuls of roſe or orange-flower-water till they are a fine paſte ; then mix them by degrees with the cream, till they are well mixed in the cream, then take the yolks of eight eggs, the whites of but four, beat them well and mix them with your cream, then mix all well together. A wooden diſh is beſt to boil it in ; but if you boil it in a cloth, be ſure to dip it in the hot water and flour it well, tie it looſe and boil it half an hour. Be ſure the water boils when you put it in, and keeps boiling all the time. When it is enough, turn it into your diſh, melt butter and put in tow or three ſpoonfuls of white wine or ſack, give it a boil and pour it over your pudding ; then ſtrew a good deal of fine ſugar all over the pudding and diſh, and ſend it to table hot. New milk will do, when you cannot get cream. You may for change put in a few currants.

To make an ordinary bread pudding.

TAKE two halfpenny rolls, ſlice them thin, cruſt and all, pour over them a pint of new milk boiling hot, cover them cloſe, let it ſtand ſome hours to ſoak ; then beat it well with a little melted butter, and beat up the yolks and whites of two eggs, beat all together well with a little ſalt. Boil it half an hour ; when it is done, turn it into your diſh, pour melted butter and ſugar over it. Some love a little vinegar in the butter. If your rolls are ſtale and grated, they will do better ; and a little ginger. You may bake it with a few currants.

To make a baked bread pudding.

TAKE the crumbs of a penny-loaf, as much flour, the yolks of four eggs and two whites, a tea-ſpoonful of ginger, half a pound of raiſins ſtoned, half a pound of currants clean waſhed and picke, a little ſalt. Mix firſt the bread and flour, ginger, ſalt and ſugar to your palate, then the eggs, and as much milk as will make it like a good batter, then the fruit, butter the diſh, pour it in and bake it.

To make a boiled loaf.

TAKE a penny loaf, pour over it half a pint of milk boiling hot, cover it cloſe, let it ſtand till it has ſoaked up the milk ; then tie it up in a cloth, and boil it a quarter of an hour. When it is done, lay it in your diſh, pour melted butter over it, and throw ſugar all over ; a ſpoonful of wine or roſe water does as well in the butter, or juice of Seville orange. A French manchet does beſt ; but there are little loaves made on purpoſe for the uſe. A French roll or oat-cake does very well boiled thus.

To make a chsſnut pudding.

PUT a dozen and a half of cheſnuts into a ſkillet or ſauce-pan of water, boil them a quarter of an hour, then blanch and peel them and beat them in a marble mortar, with a little orange-flower or roſe water and ſack, till they are a fine thin paſte ; then beat up twelve eggs with half the whites, and mix them well, grate half a nutmeg, a little ſalt, mix them with three pints of cream and half a pound of melted butter, ſweeten it to your palate and mix all together. Lay a puff-paſte all over the diſh, pout in the mixture and bake it. When you can't get cream take three pints of milk, beat up the yolks of four eggs and ſtir into the milk, ſet it over the fire, ſtirring in all the time till it is ſcalding hot, then mix it in the room of the cream.

To make a fine plain baked pudding.

YOU muſt take a quart of milk, and put thre bay-leaves into it. When it has boiled a little, with fine flour, make it into a haſty-pudding, with a little ſalt, pretty thick ; take it off the fire, and ſtir in half a pound of butter, a quarter of a pound of ſugar, beat up twelve eggs and half the whites, ſtir all well together, lay a puff-paſte all over the diſh and pour in your ſtuff. Half an hour will bake it.

To make pretty little cheeſe-curd puddings.

You muſt take a gallon of milk, and turn it with runnet, then drain all the curd from the whey, put the curd into a mortar, and beat it with halfa pound of freſh butter till the butter and curd are well mixed ; then beat ſix eggs, half the whites, and ſtrain them to the curd, two Naples biſcuits, or haf a penny roll grated ; mix all theſe together, and ſweeten to your palate ; butter your patty-pans, and fill them with the ingredients. Bake them, but don't let your oven be too hot ; when they are done, turn them out into a diſh, cut citron and candied orange-peel into little narrow bits, about an inch long, and blanched almonds cut in long ſlips, ſtick them here and there on the tops of the puddings, juſt as you fancy ; pour melted butter with a little ſack in it into the diſh, and throw fine ſugar all over the puddings and diſh. They make a pretty ſide-diſh.

To make an apricot pudding.

CODDLE ſix large apricots very tender, break them very ſmall, ſweeten them to your taſte. When they are cold, add ſix eggs, only two whites well beat; mix them well together with a pint of good cream, lay a puff-paſte all over your diſh, and pour in the ingredients. Bake it half an hour, don't let the oven be too hot; when it is enough, throw a little fine ſugar all over it, and ſend it to table hot.

To make the Ipſwich almond pudding.

STEEP ſomewhat above three ounces of the crumb of white bread ſliced, in a pint and a half of cream, or grate the bread, then beat half a pint of blanched almonds very fine till they are like a paſte, with a little orange-flower-water, beat up the yolks of eight eggs and the whites of four : mix all well together, put in a quarter of a pound of white ſugar, and ſtir in a little melted butter, about a quarter of a pound ; lat a ſheet of puff-paſte at the bottom of your diſh and pour in the ingredients. Half an hour will bake it.

To make a vermicelli pudding.

YOU muſt take the yolks of two eggs, and mix it up with as much flour as will make it pretty ſtiff, ſo as you can roll it out very thin, like a thin wafer ; and when it is ſo dry as you can roll it up together without breaking, roll it as cloſe as you can ; then with a ſharp knife begin at one end, and cut it as thin as you can, have ſome water boiling, with a little ſalt in it, put in the paſte, and juſt give it a boil for a minute or two ; then throw it into a ſieve to drain, then take a pan, lay a layer of vermicelli and a layer of butter, and ſo on. When it is cool beat it well up together, and melt the reſt of the butter and pour on it ; beat it well (a pound of butter is enough, mix half with the paſte, and the other half melt) grate the crumb of a penny loaf, and mix in, then beat up ten eggs, and mix in a ſmall nutmeg grated, a gill of ſack, or ſome roſe-water, a tea-ſpoonful of ſalt, beat it all well together, and ſweeten it to your palate ; grate a little lemon-peel in, and dry two large blades o mace and beat them fine. You may, for change, add a pound of currants nicely waſhed and picked clean ; butter the pan or diſh and bake it in, and then pour in your mixture. It will take an hour and a half baking ; but the oven muſt not be too hot. If you lay a good thin cruſt round the bottom of the diſh or ſides, it will be better.

Here you will find the modern redaction for Hannah Glasse's To make vermicella.

Puddings for little diſhes.

YOU muſt take a pint of cream and boil it, and ſit a half-penny loaf, and pour the cream hot over it, and cover it close till it is cold; then beat it fine, and grate in half a nutmeg, a quarter of a pound of ſugar, the yolks of four eggs, but two whites well beat, beat it all well together. With the half of this fill four little wooden diſhes ; colour one yellow with ſaffron, one red with cochineal, green with the juice of ſpinach, and blue with ſyrup of violets ; the reſt mix with an ounce of ſweet almonds blanched and beat fine, and fill a diſh. Your diſhes muſt be small, and tie your covers over very cloſe with packthrad. When your pot boils, put them in. An hour will boil them ; when enough, turn them out in a diſh, the white one in the middle, and the four coloured ones round. When they are enough, melt ſome freſh butter with a glaſh of ſack, and pour over, and throw ſugar all over the diſh. The white pudding-diſh muſt be of a larger ſize than the reſt ; and be ſure to butter your diſhes well before you put them in, and don't fill them too full.

To make a ſweet-meat pudding.

PUT a thin puff-paſte all over your diſh ; then have candied orange, and lemon-peel, and citron, of each an ounce, ſlice them thin, and lay them all over the bottom of your diſh ; then beat eight yolks of eggs, and two whites, near half a pound of ſugar, and half a pound of melted butter. Beat all well together ; when the oven is ready, pour it on your ſweetmeats. An hour or leſs will bake it. The oven muſt not be too hot.

To make a fine plain pudding.

GET a quart of milk, put into it ſix laurel-leaves, boil it, then take out your leaves, and ſtir in as much fluor as will make it a haſty-pudding pretty thick, take it off, and then ſtir in half a pound of butter, then a quarter of a pound of ſugar, a ſmall nutmeg grated, and twelve yolks and ſix whites of eggs well beaten. Mix all well together, butter a diſh and put in your ſtuff. A little more than half an hour will bake it.

To make a ratafia pudding.

GET a quart of cream, boil it with four or five laurel-leaves; then take them out, and break in half a pound of Naples biſcuits, half a pound of butter, ſome ſack, nutmeg, and a little ſalt ; take it off the fire, cover it up, when it is almoſt cold, put in two ounces of blanched almonds beat fine and the yolks of five eggs. Mix all well together, and bake it in a moderate oven half an hour. Scrape ſugar on it, as it goes into the oven.

To make a bread and butter pudding.

GET a penny loaf and cut it into thin ſlices of bread and butter, as you do for tea. Butter your diſh as you cut them, lay ſlices all over the diſh, then ſtrew a few currants clean waſhed and picked, then a row of bread and butter, then a few currants, and ſo on till all your bread and butter is in ; then take a pint of milk, beat up four eggs, a little ſalt, half a nutmeg, grated, mix all together with ſugar to your taſte; pour this over the bread, and bake it half an hour. A puff-paſte under does beſt. You may put in tow ſpoonfuls of roſe-water.

To make a boiled rice pudding.

HAVING got a quarter of a pound of the flour of rice, put it over the fire with a pint of milk, and keep ſtirring conſtantly, that it may not clod or burn. When it is of a good thicnneſs, take it off, and pour it into an earthern pan ; ſtir it half a pound of butter very ſmooth, and half a pint of cream or new milk, ſweeten to your palate, grate in half a nutmeg and the outward rind of a lemon. Beat up the yolks of ſix eggs and two whites, beat all well together ; boil it either in ſmall china baſons or wooden bowls. When boiled, turn them into a diſh, pour melted butter over them, with a little ſack, and throw ſugar all over.

Here you will find the modern redaction for Hannah Glasse's To make a boiled rice pudding.

To make a cheap rice pudding.

GET a quarter of a pound of rice and half a pound of raiſins ſtoned, and tie them in a cloth. Give the rice a great deal of room to ſwell. Boil it two hours : when it is enough, turn it into your diſh, and pour melted butter and ſugar over it, with a little nutmeg.

Here you will find the modern redaction for Hannah Glasse's To Make a Cheap Rice Pudding.

To make a cheap plain rice pudding.

GET a quarter of a pound of rice, tie it in a cloth, but give room for ſwelling. Boil it an hour, then take it up, untie it, and with a ſpoon ſtir in a quarter of a pound of butter, grate ſome nutmeg, and ſweeten to your taſte, then tie it up cloſe and boil it another hour ; then take it up, turn it into your diſh, and pour melted butter over it.

To make cheap baked rice pudding.

YOU muſt take a quarter of a pound of rice, boil it in a quart of new milk, ſtir it that it does not burn ; when it begins to be thick, take it off, let it ſtand till it is a little cool, then ſtir in well a quarter of a pound of butter, and ſugar to your palate ; grate a ſmall nutmeg, butter your diſh, pour it in, and bake it.

Here you will find the modern redaction for Hannah Glasse's To Make Cheap Baked Rice Pudding.

To make a ſpinach pudding.

TAKE a quarter of a peck of ſpinach, picked and waſhed clean, put it into a ſauce-pan, with a little ſalt, cover it cloſe, and when it is boiled juſt tender, throw it into a ſieve to drain ; then chop it with a knife, beat up ſix eggs, mix well with it half a pint of cream and a ſtale roll grated fine. a little nutmeg, and a quarter of a pound of melted butter ; ſtir all well together, put it into the ſauce-pan you boiled the ſpinach, and keep ſtirring all the time till it getins to thicken; then wet and flour your cloth very well, tie it up and boil it an hour. When it is enough, turn it into your diſh, pour melted butter over it, and the juice of a Seville orange, if you like it ; as to ſugar, you muſt add, or let it alon, juſt to your taſte. You may bake it ; but then you ſhould pu in a quarter of a pund of ſugar. You may add biſcuit in the room of bread, if you like it better.

To make a quaking pudding.

Take a pint of good cream, ſix eggs, and half the whites, beat them well, and mix with the cream ; grate a little nutmeg in, add a little ſalt, and a little roſe-water, if it be agreeable ; trate in the crumb of a halfpenny roll, or a ſpoonful of flour, firſt mixed with a little of the cream, or a ſpoonful of the flour of rice, wich you pleaſe. Butter a cloth well, and flour it then put in your mixture, tie it not too cloſe, and boil it half an hour faſt. Be ſure the water boils before you put it in.

Here you will find the modern redaction for Hannah Glasse's To make a quaking pudding.

To make a cream pudding.

TAKE a quart of cream, boil it with a blade of mace, and half a nutmeg grated, let it cool, beat up eight eggs, and three whites, ſtrain them well, mix a ſpoonful of flour with them, a quarter of a pound of almonds blanched, and beat very fine, with a ſpoonful of orange-flower or rose-water, mix well together, take a thick cloth, wet it and flour it well, pour in your ſtuff, tie it cloſe, and boil it half an hour. Let the water boil all the time faſt ; when it is done, turn it into your diſh, pour melted butter over, with a little ſack, and throw fine ſugar all over it.

To make a prune pudding.

TAKE a quart of milk, beat ſix eggs, half the whites, with half a pint of the milk and four ſpoonfuls of flour, a little ſalt, and two ſpoonfuls of beaten ginger ; then by degrees mix in all the milk, and a pound of prunes, tie it in a cloth, boil it an hour, melt butter and pour over it. Damſons eat well done this way in the room of prunes.

To make a ſpoonful pudding.

TAKE a ſpoonful of flour, a ſpoonful of cream or milk, an egg, a little nutmeg, ginger and ſalt ; mix all together, and boil it in a little wooden diſh half an hour. You may add a few currants.

To make an apple pudding.

MAKE a good puff paſte, roll it an inch thick, pare your apples, and core them, enough to fill the cruſt, and cloſe it up, tie it in a cloth and boil it. If a ſmall pudding, two hours : if a large one, three or four hours. When it is enough turn it into your diſh, cut a piece of the cruſt out of the top, butter and ſugar it to your palate ; lay on the cruſt again, and ſend it to table hot. A pear pudding make the ſame way. And thus you may make a damſon pudding, or any ſort of plums, apricots, cherries, or mulberries, and are very fine.

To make yeaſt dumplings.

FIRST make a light dough as for bread, with flour, water, ſalt, yeaſt, cover with a cloth, and ſet it before the fire for half an hour ; then have a ſauce-pan of water on the fire, and when it boils take the dough, and make it into little round balls, as big as a large hen's egg ; then flat them with your hand, and put them into the boiling water ; a few minutes boils them. Take great care they don't fall to the bottom of the pot or ſauce-pan, for then they will be heavy ; and be ſure to keep the water boiling all the time. When they are enough, take them up (which they will be in ten minutes or leſs) lay them in your diſh, and have melted butter in a cup. As good a way as any to ſave trouble, is to ſend to the baker's for half a quartern of dough (which will make a great many) and then you have only the trouble of boiling it.

To make Norfolk dumplings.

MIX a good thick batter, as for pancakes ; take half a pint of milk, two eggs, a little ſalt, and make it into a batter with flour. Have ready a clean ſauce-pan of water boiling, into which drop this batter. Be ſure the water boils faſt, and two or three minutes will boil them ; then throw them into a ſieve to drain the water away, then turn them into a diſh and ſtir a lump of freſh butter into them ; eat them hot, and they are very good.

To make hard dumplings.

MIX flour and water, with a little ſalt, like a paſte, roll them in balls, as big as a turkey's egg, then roll them in a little flour, have the water boiling, throw them in the water, and half an hour will boil them. They are beſt boiled with a good piece of beef. You may add, for change, a few currants. Have melted butter in a cup.

Another way to make hard dumplings.

RUB into your firſt a good piece of butter, then make it like a cruſt for a pye ; make them up, and boil them as above.

To make apple dumplings.

MAKE a good puff-paſte, pare ſome large apples, cut them in quarters, and take out the cores very nicely ; take a piece of cruſt, and roll it round, enough for one apple ; if they are big, they will not look prety, ſo roll the cruſt round each apple and make them round like a ball, with a little flour in your hand. Have a pot of water boiling, take a clean cloth, dip i in the water, and ſhake flour over it ; tie each dumpling by itſelf, and put them in the water boiling, which keep boiling all the time ; if your cruſt is light and good, and the apples not too large, half an hour will boil them ; but it the apples be large, they will take an hour's boiling. When they are enough ; take them up, and lay them in a diſh ; throw fine ſugar all over them, and ſend them to table. Have good freſh butter melted in a cup, and fine beaten ſugar in a ſaucer.

Another way to make apple dumplings.

MAKE a good puff-paſte cruſt, roll it out a little thicker than a crown piece, pare ſome large apples, and roll every apple in a piece of this paſte, tie them cloſe in a cloth ſeparate, boil them an hour, cut a little piece of the top off, and take out the core, take a tea-ſpoonful of lemon-peel ſhred as fine as poſſible, juſt give it a boil in two ſpoonfuls of roſe or orange-flower-water. In each dumpling, put a tea-ſpoonful of this liquor, ſweeten the apple with fine ſugar, pour in ſome melted butter, and lay on your piece of cruſt again. Lay them in your diſh, and throw fine ſugar all over.

To make a cheeſe-curd florendine.

TAKE two pounds o cheeſe-curd, break it all to pieces with your hand, a pound of blanched almonds finely pounded, with a little roſe-water, half a pound of currants clean waſhed and picked, a little ſugar to your palate, ſome ſtewed ſpinach ſhred ſmall ; mix all well together, lay a puff-paſte in a diſh, put in your ingredients, cover it with a thin cruſt rolled, and laid acroſs, and bake it in a moderate over half an hour. As to the top-cruſt, lay it in what ſhape your pleaſe, either rolled or marked with an iron on purpoſe.

A florendine of oranges or apples.

GET half a dozen of Seville oranges, ſave the juice, take out the pulp, lay them in water twenty-four hours, ſhift them three or four times, then boil them in three or four waters, then strain them from the water, put them in a pound of ſugar, and their juice, boil them to a ſyrup, take great care they do not stick to the pan you do them in, and ſet them by for uſe. When you uſe them, lay a puff-paſte all over the diſh, boil ten pippins, pared, quartered and cored, in a little water and ſugar, and slice tow of the oranges and mix with the pippins in the diſh. Bake it in a ſlow oven, with cruſt as above : or juſt bake the cruſt, and lay in the ingredients.

To make an artichoke pye.

BOIL twelve artichokes, take of all the leaves and choke, take the bottoms clear from the ſtalk, make a good puff-paſte cruſt, and lay a quarter of a pound of good freſh butter all over the bottom of your pye ; then lay a row of artichokes, ſtrew a little pepper, ſalt, and beaten mace over them, put in a quarter of a pound more of butter in little bits, take half an ounce of truffles and morels, boil them in a quarter of a pint of water, pour the water into the pye, cut the truffles and morels very ſmall, throw al over the pye ; then have ready twelve eggs boiled hard, take only the hard yolks, lay them all over the pye, pour in a gill of white wine, cover your pye and bake it. When the cruſt is done, the pye is enough. Four large blades of mace and twelve peppercorns well beat will do, with a tea-ſpoonful of ſalt.

To make a ſweet egg pye.

MAKE a good cruſt, cover your diſh with it, then have ready twelve eggs boiled hard, cut them in ſlices, and lay them in your pye, throw half a pound of currants, clean waſhed and picked, al over the eggs, then beat up four eggs well, mixed with half a pint of white wine, grate in a ſmall nutmeg, and make it pretty ſweet with ſugar. You are to mind to lay a quarter of a pound of butter between the eggs, then pour in your wine and eggs and cover your pye. Bake it half an hour, or till the cruſt is done.

To make a potatoe pye.

BIOL three pounds of potatoes, peel them, make a god cruſt and lay in your diſh ; lay at the bottom half a pound of butter, then lay in your potatoes, throw aver them three tea-ſpoonfuls of ſalt, and a ſmall nutmeg grated all over, ſix eggs boiled hard and chopped fine, throw all over, a tea-ſpoonful of pepper ſtrewed-al over, then half a pint of white wine. Cover your pye, and bake it half an hour, or till the cruſt is enough.

To make an onion pye.

WASH and pare ſome potatoes, and cut them in ſlices, peel ſome onions, cut them in ſlices, pare ſome apples, and ſlice them, make a good cruſt, cover your diſh, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nutmeg grated, a tea-ſpoonful of beaten pepper, three tea-ſpoonfuls of ſalt, mix all together, ſtrew ſome over the butter, lay a layer of potatoes, a layer of onion, a layer of apples, and a layer of eggs. and ſo on till you have filled your pye, ſtrewing a little of the ſeaſoning between each layer, and a quarter of a pound of butter in bits, and ſix ſpoonfuls of water. Cloſe your pye, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, and twelve eggs will do.

To make an orangeado pye.

MAKE a good cruſt, lay it over your diſh, take two oranges, boil them with two lemons till tender, in four or five quarts of water. In the laſt water, which there muſt be about a pint of, add a pound of loaf ſugar, boil it, take them out and ſlice them into your pye ; then pare twelve pippins, core them and give them one boil in the ſyrup ; lay them all over the orange and lemon, pour in the ſyrup, and pour on them ſome orangeado ſyrup. Cover your pye, and bake it in a ſlow oven half an hour.

To make a ſkirret pye.

TAKE your ſkirrets and boil them tender, peel them, ſlice them, fill your pye, and take to half a pint of cream the yolk of an egg, beat fine with a little nutmeg, a little beaten mace and a little ſalt ; beat all together well, with a measure of a pound of freſh butter melted, then pour in as much as your diſh will hold, put on the top cruſt and bake it half an hour. You may put in ſome hard yolks of eggs ; if you cannot get cream, put in milk, but cream is beſt. About two pounds of the root will do.

To make an apple pie.

MAKE a good puff paſte cruſt, lay ſome round the ſides of the diſh, pare and quarter your apples, and take out the cores, lay a row of apples thick, throw in half the ſugar you deſign for your pie, mince a little lemon-peel fine, throw over and ſqueeze a little lemon over them, then a few cloves, here and there one, then the reſt of your apples and the reſt of your ſugar. You muſt ſweeten to your palate, and ſqueeze a little more lemon. Boil the peeling of the apples and the cores in ſome fair water, with a blade of mace, till it is very good ; ſtrain it and boil the ſyrup with a little ſugar, till there is but very little and good, pour it into your pie, put on your upper cruſt and bake it. You may put in a little quince or marmalade, if you pleaſe.
     Thus make a pear pie, but don't put in any quince. You may butter them when they come out of the oven : or beat up the yolks of two eggs and half a pint of cream, with a little nutmeg, ſweetened with ſugar, take off the lid and pour in the cream. Cut the cruſt in little three-corner pieces, ſtick about the pie and ſend it to table.

To make a cherry pie.

MAKE a good cruſt, lay a little round the ſides of your diſh, throw ſugar at the bottom ; and lay in your fruit and ſugar at top. A few red currants does well with them ; put on your lid, and bake in a ſlack oven.
     Make a plumb pie the ſame way, and a gooſeberry pie. If you would have it red, let it ſtand a good while in the oven, after the bread is drawn. A cuſtard is very good with gooſeberry pie.

To make a ſalt-fiſh pie.

GET a ſide of ſalt-fiſh, lay it in water all night, next morning put it over the fire in a pan of water till it is tneder, drain it and lay it on the dreſſer, take off all the ſkin and pick the meat clean from the bones, mince it ſmall, then take the crumb of two French rolls, cut in ſlices, and boil it up with a quart of new milk, break your bread very fine with a ſpoon, put to it your minced ſalt-fiſh, a pound of melted butter, two ſpoon-fuls of minced parſley, half a nutmeg grated, a little beaten pepper, and three tea-ſpoonfuls of muſtard, mix all well together, make a good cruſt, and lay all over your diſh, and cover it up. Bake it an hour.

To make a carp pie.

TAKE a large carp, ſcale, waſh, and gut it clean ; take an eel, boil it juſt a little tender, pick off all the meat and mince it fine, with an equal quantity of crumbs of bread, a few ſweet-herbs, a lemon-peel cut fine, a little pepper, ſalt, and grated nutmeg, an anchovy, half a pint of oyſters parboiled and chopped fine, the yolks of three hard eggs cut ſmall, roll it up with a quarter of a pound of butter, and fill the belly of the carp. Make a good cruſt, cover the diſh, and lay in your carp ; ſave the liquor you boil your eel in, put in the eel bones, boil them with a little mace, whole pepper, an onion, ſome ſweet-herbs, and an anchovy. Boil it till there is about half a pint, ſtrain it, add to it a quarter of a pint of white wine, and a lump of butter mix'd in a very little flour ; boil it up, and pour in your pie. Put on the lid, and bake it an hour in a quick oven. If there be any force-meat left after filling the belly, make balls of it, and put into the pie. If you have not liquor enough, boil a few ſmall eels, to make enough to fill your diſh.

To make a ſoal pie.

MAKE a good cruſt, cover your diſh, boil two pounds of eels tender, pick all the fleſh clean from the bones : throw the bones into the liquor you boil the eels in, with a little mace and ſalt, till it is very good, and about a quarter of a pint, then ſtrain it. In the mean time cut the fleſh of your eel fine, with a little lemon-peel ſhred fine, a little ſalt, pepper, and nutmeg, a few crumbs of bread, chopped parſley, and an anchovy ; melt a quarter of a pound of butter, and mix with it, then lay it in the diſh, cut the fleſh of a pair of large ſoals, or three pair of very ſmall ones, clean from the bones and fins, lay it on the force-meat and pour in the broth of the eels you boiled ; put the lid of the pie on, and bake it. You ſhould boil the bones of the ſoals with the eel bones, to make it good. If you boil the ſoal bones with one or two little eels, without the force meat, your pie will be very good. And thus you may do a turbot.

To make an eel pie.

MAKE a good cruſt, clean, gut, and waſh your eels very well, then cut them in pieces half as long as your finger ; ſeaſon them with pepper, ſalt, and a little beaten mace to your palate, either high or low. Fill your diſh with eels, and put as much water as the diſh will hold ; put on your cover, and bake them well.

To make a flounder pie.

CUT ſome flounders, waſh them clean, dry them in a cloth, juſt boil them, cut off the meat clean from the bones, lay a good cruſt over the diſh, and lay a little freſh butter at the bottom, and on that the fiſh ; ſeaſon them with pepper and ſalt to your mind. Boil the bones in the water your fiſh was boiled in, with a little bit of horſe-raddiſh, a little parſley, a very little bit of lemon-peel and a cruſt of bread. Boil it till there is juſt enough liquor for the pie, then ſtrain it, and put it into your pie; put on the top-cruſt, and bake it.

To make a herring pie.

SCALE, gut and waſh them very clean, cut of the heads, fins, an tails. Make a good cruſt, cover your diſh, the ſeaſon your herrings with beaten mace, pepper, and ſalt ; put a little butter in the bottom of your diſh, then a row of herrings, pare ſome apples and cut them in thin ſlices all over, then peel ſome onions, and cut them in ſlices all over thick, lay a little butter on the top, put in a little water, lay on the lid, and bake it well.

To make a ſalmon pie.

MAKE a good cruſt, cleanſe a piece o ſalmon well, ſeaſon it with ſalt, mace and mutmeg, lay a little piece of butter at the bottom of the diſh, and lay your ſalmon in. Melt butter according to your pie ; take a lobſter, boil it, pick out all the fleſh, chop it ſmall, bruiſe the body, mix it well with the butter, which muſt be very good ; pour it over your ſalmon, put on the lid, and bake it well.

To make a lobſter pie.

MAKE a good cruſt, boil two lobſters, take out the tails, cut them in two, take out the gut, cut each tail in four pieces, and lay them in the diſh. Take the bodies, bruiſe them well with the claws, and pick out all the reſt of the meat ; chop it all together, ſeaſon it with pepper, ſalt, and two or three ſpoonfuls of vinegar, melt half a pound of butter, ſtir all together, with the crumb of a halfpenny roll rubbed in a clean cloth ſmall, lay it over the tails, put on your cover, and bake it in a ſlow oven.

To make a muſſel pie.

MAKE a good cruſt, lay it all over the diſh, waſh your muſſels clean in ſeveral waters, then put them in a deep ſtew-pan, cover them and let them ſtew till they are all open, pick them out and ſee there be no crabs under the tongue ; put them in a ſauce-pan, with two or three blades of mace, ſtrain the liquor juſt enough to cover them, a good piece of butter and a few crumbs of bread ; ſtew them a few minutes, fill your pie, put on the lid, and bake it half an hour. So you may make an oyſter pie.

To make Lent mince pieces.

SIX eggs boiled hard and chopped fine, twelve pippins pared and chopped ſmall, a pound of raiſins of the ſun ſtoned and chopped fine, a pound of currants waſhed, picked, and rubbed clean, a large ſpoonful of fine ſugar beat fine, an ounce of citron, an ounce of candied orange, both cut fine, a quarter of an ounce of mace and cloves beat fine, and a large nutmeg beat fine ; mix all together with a gill of brandy, and a gill of ſack. Make your cruſt good, and bake it in a ſlack oven. When you make your pie, ſqueeze in the juice of a Seville orange, and a glaſs of red wine.

To collar ſalmon.

TAKE a ſid of ſalmon, cut off about a handful of the tail, waſh your large piece very well, dry it with a clean cloth, waſh it over with the yolks of eggs, and then make force-meat with what your cut off the tail ; but take off the ſkin, and put to it a handful of parboiled oyſters, a tail or two of lobſters, the yolks of three or four eggs boiled hard, ſix anchovies, a handful of ſweet-herbs chopped ſmall, a little ſalt, cloves, mace, nutmeg, pepper beat fine, and grated bread. Work all theſe together into a body, with the yolks of eggs, lay it all over the fleſhy part, and a little more pepper and ſalt over the ſalmon ; ſo roll it up into a collar, and bind it with broad tape, then boil it in water, ſalt, and vinegar ; but let the liquor boil firſt, then put in your collars, a bunch of ſweet herbs, ſliced ginger and nutmeg ; let it boil, but not too faſt. It will take near two hours boiling. When it is enough, take it up into your ſouſing-pan and when the pickle is cold, put it to your ſalmon, and let it ſtand in it till uſed, or otherwiſe you may pot it. Fill it up with clarified butter, as you pot fowls ; that way will keep longeſt.

To collar eels.

TAKE your eel and cut it open, take out the bones, cut off the head and tail, lay the eel flat on the dreſſer, and ſhred ſome ſage as fine as poſſible, and mix with it black pepper beat, grated nutmeg, and ſalt, lay it al over the eel, roll it up hard in little cloths ; and tie both ends tight ; then ſet over the fire ſome water, with pepper and ſalt, five or ſix cloves, three or four blades of mace, a bay leaf or two. Boil it, bones, head, and tail well together ; then take out your heads and tails, put in your eels and let them boil till they are tender ; then take them out, and boil the liquor longer, till you think there is enough to cover them. Take it off, and when cold pour it over the eels, and cover it cloſe. Don't take off the cloths till you uſe them.

To pickle or bake herrings.

SCALE and waſh them clean, cut off the heads, take out the roes, or waſh them clean, and put them in again juſt as you like. Seaſon them with a little mace and cloves beat, a very little beaten pepper and ſalt, lay them in a deep pan, lay two or three bay-leaves between each lay, then put in half vinegar and half water, or rape vinegar. Cover it cloſe with a brown-paper, and ſend it to the oven to bake ; let it ſtand till cold, then pour off that pickle, and put freſh vinegar and water, and ſend them to the oven again to bake. Thus do ſprats ; but don't bake them the ſecond time. Some uſe only all-ſpice, but that is not ſo good.

To pickle or bake mackrel, to keep all the year.

GUT them, cut off their heads, cut them open, dry them very well with a clean cloth, take a pan which they will lie cleverly in, lay a few bay-leaves at the bottom, rub the bone with a little bay-ſalt beat fine, take a little beaten mace, a few cloves beat fine, black and white pepper beat fine ; mix a little ſalt, rub them inſide and out with the ſpice, lay them in a pan, and between every lay of the mackerel put a few bay-leaves ; then cover them with vinegar, tie them down cloſe with brown paper, put them into a ſlow oven : they will take a good while doing ; when they are enough, uncover them, let them ſtand till cold, then pour away all the vinegar, and put as much good vinegar as will cover them, and put in an onion ſtuck with cloves. Send them to the oven again, let them ſtand two hours in a very ſlow oven, and they will keep all the year ; but you muſt not put in your hands to take out the mackerel, if you can avoid it, but take a ſlice to take them out with. The great bones of the mackerel taken out and broiled, is a pretty little plate to fill up the corner of a table.

Here you will find the modern redaction for Hannah Glasse's To Pickle or Bake Mackerel to Keep all the Year.

To ſouſe mackrel.

YOU muſt waſh them clean, gut them, and boil them in ſalt and water till they are enough ; take them out, lay them in a clean pan, cover them with the liquor, add a little vinegar ; and when you ſend them to table, lay fennel over them.

To pot lobſter.

TAKE a live lobſter, boil it in ſalt and water, and peg it that no water gets in ; when it is cold, pick out all the fleſh and body, take out the gut, beat it fine in a mortar, and ſeaſon it with beaten mace, grated nutmeg, pepper and ſalt. Mix all together, melt a little piece of butter as big as a large walnut, and mix it with the lobſter as you are beating it ; when it is beat to a paſte, put it into your potting-pot, and put it down as cloſe and hard as you can ; then ſet ſome freſh butter in a deep broad pan before the fire, and when it is all melted, take off the ſcum at the top, if any, and pour the clear butter over the meat as thick as a crown-piece. The whey and churn-milk will ſettle at the bottom of the pan ; but take great care none of that goes in, and always let your butter be very good. or you will ſpoil all ; or only put the meat whole, with the body mixed among it, laying them as cloſe together as you can, and pour the butter over them. You muſt be ſure to let the lobſter be well boiled. A middling one will take half an hour boiling.

To pot eels.

TAKE a large eel, ſkin it, cleanſe it, and waſh it very clean, dry it in a cloth, and cut it into pieces as long as your finger. Seaſon them with a little beaten mace and nutmeg, pepper, ſalt, and a little ſal-prunella beat fine ; lay them in a pan, then pour as much good butter over them as will cover them, and clarified as above. They muſt be baked half an hour in a quick oven ; if a ſlow oven longer, till they are enough, but that you muſt judge by the largeneſs of the eels. With a fork take them out, and lay them on a coarſe cloth to drain. When they are quite cold. ſeaſon them agin with the ſame ſeaſoning, lay them in the pot cloſe ; then take off the butter they were baked in clear from the gravy of the fiſh, and ſet it in a diſh before the fire. When it is melted pour the clear butter over the eels, and let them be covered with the butter.
     In the ſame manner you may pot what you pleaſe. You may bone your eels if you chuſe it ; but then don't put in any ſal-prunella.

To pot lampreys.

SKIN them, cleanſe them with ſalt, and then wipe them dry ; beat ſome black-pepper, mace, and cloves, mix them with ſalt, and ſeaſon them. Lay them in a pan, and cover them with clarified butter. Bake them an hour ; order them as the eels, only let them be ſeaſoned, and one will be enough for a pot. You muſt ſeaſon them well, let your butter be good, and they will keep a long time.

To pot charrs.

AFTER having claenſed them, cut off the fins, tails, and heads, then lay them in rows in a long baking-pan ; cover them with butter, and order them as above.

To pot a pike.

YOU muſt ſcale it, cut off the head, ſplit it, and take out the chine-bone, then ſtrew all over the inſide ſome bay-ſalt and pepper, roll it up round, and lay it in a pot. Cover it, and bake it an hour. Then take it out, and lay it on a coarſe cloth to drain ; when it is cold, put it into your pot, and cover it with clarified butter.

To pot ſalmon.

TAKE a piece of freſh ſalmon, ſcale it, and wipe it clean, (let your piece or pieces be as big as will lie cleverly on your pot) ſeaſon it with Jamaica pepper, black pepper, mace, and cloves beat fine, mixed with ſalt, a little ſal-prunella, beat fine, and rub the bone with. Seaſon with a little of the ſpice, pour clarified butter over it, and bake it well. Then take it out carefully, and lay it to drain ; when cold, ſeaſon it well, lay it in your pot cloſe, and cover it with clarified butter, as above.
     Thus you may do carp, tench, trout, and ſeveral ſorts of fiſh.

Another way to pot ſalmon.

SCALE and clean your ſalmon down the back, dry it well, and cut it as near the ſhape of your pot as you can. Take two nutmegs, an ounce of mace and cloves beaten, half an ounce of white pepper, and an ounce of ſalt ; then take out all the bones, cut off the jole below the fins, and cut off the pot ; then rub the ſeaſoning on the other ſide, cover it with a diſh, and let it ſtand all night. It muſt be put double, and the ſcaly ſide, top and bottom ; put butter bottom and top, and cover the pot with ſome ſtiff coarſe paſte. Three hours will bake it, if a large fiſh ; if a ſmall one, tow hours ; and when it comes out of the oven, let it ſtand half an hour ; then uncover it, and raiſe it up at one end, that the gravy may run out, then put a trencher and a weight on it to preſs out the gravy. When the butter is cold, take it out clar from the gravy, add ſome more to it, and put it in a pan before the fire ; when it is melted, pour it over the ſalmon; and when it is cold, paper it up. As to the ſeaſoning of theſe things, it muſt be according to your palate, more or leſs.


     N. B. Always take great care that no gravy or whey of the butter is left in the potting ; if there is, it will not keep.

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