Historical Document · 1700s

London Complete Art of Cookery also The Complete Brewer Explaining the Art of Brewing Porter, Ale, Twopenny, and Table-beer

Author: Anon
Year: 1700s
Type: Historical Document

brewing

. LONDON ART of COOKERY. | a . CONTAINING Teh “Sey a MoST“APPROVED RECEIPTS 7 EVER EXHIBITED TO THE PUBLIC 3 SELECTED WITH CARE FROM THE NEWEST EDITIONS OF THE BEST AGTHORS, * FRENCH AND ENGLISH. ALSO THE COMPLETE BREWER; EXPLAINING THE ART OF BREWING PORTER, ALE, TWOPENNY, AND TABLE-BEER, INCLUDING THE PROPER MANAGEMENT OF THE VAULT OR CELLAR, aN wb Ao @ eee PNG A Fg NO PRINTED FOR WILLIAM LANE, - AT THE , ° LEADENHALL-STREET, ” — Oe — M DCC XC Vay. L4).62 F233.) 1797 INDE X. AGenerat Infirudtions for Roafting sssssenon 5 TO roakt Beef 2 —— Mutton or Lamb 3 een 4 . = ees ! . 5 a Pig ssssseseen . 6 Different forts of Sauce for a Pig. 7 ., To.reaft Venifon sessesanssnenecnesessenesecene sevsse 8 Geefe wees meee g Fowls, Chickens and Ducks sso t Wild Ducks, Woodcocks and Snipes-......... “12 ——Larks, Ruffs, Rees, Pheafants and Partridgesr 3. ——-— Pigeons and Hares . 14 Rabbits and Lobiters «..rvussessensssaenneinseeinT 6 To’ an @ INDEX, General Inftructions for Boiling -+-+++-sssesssssesrees SOE &y To. boil Hams, Tongues, and Chickens--+-----+-s-s+-s000-+ 19 —Fowls and Turkies -+:stessesesesseeseees siotereweies 21 ——— —— Ducks, and Rabbits with Onions +--+... 24 ————Pigeons, Patridges, Phefants -+ss+sss-+sssnss-- 25 ———-—Woodcocks, Pork, Pettitoes, Salmon-----:+-++-+-- 27 ———Cod, Cod Sounds, Turbot «r-s+r++s-sererereseeeereee- 29 Pike Sturgeon, Mackarel, Flounders::+------+++- 31 ———Soals, Herrings and Eels cvcseesssrresscsereeeenes 33 To fry and bake Turbot, with Pontiff Sauce +--+ 34 Different ways Of dreffing Salmon +--+ s+sreerertsreeeerescness 36 Sturgeon and Cod vsesee ses geees 39 Herrings, Plaice, Flounders 44 = Soals, Whitings, Haddocks, Mackareh gi) Trout, Perch, Pike-.-.--dag — Carp, Tench, Smelts --s= 48 Of Saucees for Fifhy ecessssscessesseseeseensens srencessecnenne serene 49 ——=———- Muthroom, Celery, Caper, Shalot--+----- 51 ——-—— Egg, Apple, Onion, Goofeberry ‘Bread ----52 ——-——— Mint Anchovy, Shrimp +---++-+-+r- eeseesees 53 = Plain Sour, White for Fifhrand Veal «54 ——— for Game—to make Rorcement Bi Batisworn 5. Preliminay “ee el INDEX. A Cullis for Ragoos and Rich Sauces, Ham Cullis.» 8 Preliminary Obfervations on Puddings-.-....... ste sooneenens *59 ——Almond, Apple, Apricot +60 —Batter, Bread, Calf's-Foot, Carrote+-srsrcsssessesees 63 —Codling, Cuftard, Goofeberry, Grateful seveseonenes 65 ——Hatty, Herb, Hunting, Italian, Lemon, Marrow,67 ——Millet, Oat, Orange, Peas, Plain, Plumb, «+++. « 68 ——Potatee, Quaking, Rabbit, Rice, svrreseseeen JO —— Sago, Spinach, ; 72 Preliminary Obfervations on Pies +--+ rsoserersessenees 77 Of Pancakes and Fritters -- 95 . Obfervations on Soups 102 Made Difhes of Rabbits and Hares «++... eneeneens +116 Made Dithes (Browning for) 120 of Beef oo 5 | of Veal : 128 of Mutton 138 of Lamb . seserivones TAB ———— of Pork seasecesenenenes easees eoreetoore TAQ. Of Poultry seevreersernsesseene +146 Ot Turtles and Mock Turtles 153 Elegant {mall Savoury Dithes- of Vegetables:...01 68 Preliminary Obfervations on Pickling. oveeessesnes ren 363 OF INDEX. Of Potting 195 Of Collaring, 179 The Art of Confectionary 186 To cure Hams, falt Tongues, and pickle Porkessssesse 195 On Dreffing Vegetables 197 General Rules for Brewing 201 ” Of Made Wines 224 Of Poffets and Gruels 230 o THE LONDON ART OF COOKERY. :- EHO ED [Socom OF ROASTING, ’ GENERAL INSTRUGTIONS FOR ROASTING. : HEN you roaft any kind of meat, it is a very good way to put a little falt and water in your -dripping-pan, bafte your meat a little with it, let it dry, then duft it well with flour; bafte it with freth butte - it-will make your meata better colour. Obferve always to have a brifk clear fire, it will prevent your meat, front dazing, and the froth from falling | feep it a good diftance from the fire, if the meat is fcorched the outfide is hard-and prevents the heat from penetrating intd the meat, and will appear enough before it be little more , B thar ~ 2 OF ROASTING. ‘than half done. Time, diftance, bafting often, and a clear fire, is the beft method I can prefcribe for roafting meat to perfection ; when the fteam draws near the fire it isa fign of its being enough, but you'will be the beft judge of that from the time you put it down, Be care- ful when you roaft any kind of wild wl, to keep a clear brifk fire, roaft them a light brown, but not too much. It is a great fault to roaft them till the gravy runs out of them, it takes off the fine favour. Tame . fowls require more roafting, they area long time before they are hot through, and muft be often bafted to keep up a {trong froth, it makes them rife better, and a finer colour. Pigs and geefe fhould be roafted before a good fire and turned quick, Hares and rabbits require time and care, to fee the ends are roafted enough; when they are half roafted cut the neck-tkin, and let out the blood, or when they are cut up they often appear bloody at > the neck. To roaft Beef. Be fure to paper the top, and bafte it well all the time it is roafting, and throw a handful of falton it, When you fee the fmoke draw to the fire it is near enough, then take off the paper, bafte it well, and-dredge it with a little four to make a froth. Never falt your roaft meat before you lay it to the fire, for that draws out all the gravy ‘Take up your meat, and garnifh your dith with niothing but horfe-radifh. To roaft a piece of beef of about ten pounds will take an hour and a half at a good fire, . OF ROASTING. 3 « fire. Twenty pounds weight will take three hours, if it -be a thick piece, but ifit be a thin piece, two hours and a half will do it, and fo on according to weight. Obferve in frofty weather your beef will take half an hour longer. ; To roast a Beef Tongue. Boil a tongue until it will peel, in broth or water, with falt and pepper, with onions, carrots, parfnips, parfley, fhalots, two cloves of garlic, laurel and thyme, then lard it and finifh it in roafting; ferve under it a relithing fauce or plain. To roaft Mutton or Lamb. ° As to’ roafting of mutton, the luin, the chine of mut- ton (which is two loins) and the faddle which is two necks and part of the fhoulders cut together) mult Have the {kin taifed and fkewered ou, and when near done take off the fin, bafte and flour it to froth it up. All other parts of mutton and lamb muft be roalted with a quick clear fire, without the fkin being raifed, or paper put on. You fhould always obferve to bafte your meat as foon as you lay it down to’ roaft, fprinkle fome' falt on, and, when near done, dredge it with a little flour to froth it up. Garnifh mutton with horfe-ra- difh ; lamb with creffes, or {mall falading. -A leg of mutton of fix pounds will take an hour and @ quarter; of twelve pounds, two kours; a {mall faddle an hour and a half: a large one near three hours. Paper a faddle. If garlic is net difliked, Ruff the knuckle patt of the leg with two or three cloves of it. A breaft will take half an hour at a brifk fire; a large . Ba. _ neck 4 , OF ROASTING. neck an hour; a fmall one a little more than halfan hour; a fhoulder near as much time as a leg. For fauce — potatoes, pickles, fallad, celery raw or ftewed, brocoli, french beans, cauliflower; or to a fhoulder of mutton, onion fauce. To roafta Haunch of Mutton Venifon fafkion. To drefs a haunch of mutton venifon fafhion, take a hind quarter of fat mutton, and cut the leg like a haunch. Lay it ina pan, with the back fide of it down - and pour a bottle of red wine over it, in which let it lay twenty-four hours. Spit it and roaft it at a good quick fire, and keep bafting it all the time with the fame liquor ‘and butter. It will require an hour and an half roafting; and, when it is done, fend it up with a little gcod gravy in one boat, and fweet fauce in an ther, A good fat neck of mutton done in this inanner is efteemed delicate eating. . To reaft Veal. . As. to veal you muft be careful to roaft it of a fine brown; if a large joint, a very good fire;' ifa {mall jeint a pretty little brifk fire. Ifa fillet, or loin, be fure to paper the fat, that you lofe as little of that as poffible; lay it fome diftance from the fire, “till it is -foaked, then lay it near the fire. When you lay it down, bafte it well with good butter, and when it is near enough bafté R again, and dredge it with a little flour. Thebreaft you muft roaft with the caul on till .ft isenongh; and fkewer the {weetbread om the back- fide of the breaft. When it is near enough, take off the caul, bafte it, and dredge it with a little four. OF ROASTING. 5 Veal will take.a quarter of an hoar to a pound in roafting; paper the fat of the loin and the fillet; ftuff the fillet and fhoulder with the following ingredients. A quarter of a pound of fuet, chopped fine, parfley and fweet herbs chopped, grated bread and lemon peel, pepper, falt, nutmeg, and yolk of egg; butter may fupply the want of fuet; roaft the breaft with the caul on till it is almoft enough, then taka it off, four it and bafte it. Veal requires to be more done than beef. For fauce—falad, pickles, potatoes, broccoli, cucumbers raw. or ftewed, french beans, peafe, cauli- flower, celery raw or ftewed. - To roaft Pork Pork muft be well done or it is apt to furfeit. When you roaft a loin take a fharp pen knife and cut the fkin acrofs, to make the crackling eat the better. The chine muft be cut, and fo mutft all pork’ that has the rind- on, Roaft a leg of pork thus—Takea knife as above, and {core it, ftuff the knuckle part. with fage and onion, chopped fine, with pepper and falt, or cut a hole und:r the twift, and put the fagé; &c. there, and fkewer it up with a fkewer. Roaft it crifp, becaufe moft people like the rind crifp, which they call cracke ling. Make fome good apple fauce, and fend it up in: a boat, then make a little drawn gravy to put in the. difh. This is called a mock goofe. The {pring or hand of pork, if very young, roafted like a pig, eats very well; or take the {pring and cut off the fhank or knuckle, and fprinkle fage and onion over it, and roll: B3 it 6 OF ROASTING. it round and tie it.with a ftring, and roaft it twe ‘hours, otherwife it is better boiled, The fpare-rib fhould be bafted with a little bit of butter, a very little duft of flour, and fome fage fhred fmall; but we never make any fauce to it but apple fauce. The beft way to drefs pork grifkins is to roaft them, bafte them with a little butter and fage, and a little pepper and falt. Few eat any thing with thefe but muftard. To roaft a Pig. Stick your pig juft above the breaft bone, run your knife to the heart. When it is dead, put it in cold water for a few minutes,-then rub it over with a little rofin beat fine, or its own blood; put your pig into a pail of fcalding water halfa minute, take it out, lay it on a clean table, pull off the hair as quick as pof- fible; if it does not come clean of put it in again. When you have got it all clean off wath it in warm water, then in twoor three cold waters, for fear the rofin fhould. tafte. Take off the fore feet at the firft joint, make a flit down the belly, and take out all the en- trails; put the liver, heart, and lights to the pettitoes, wafh it well with cold water, dry it exceedingly well with a cloth, hang it up, and when you roaft it put in a little thred fage, a tea fpoonful of black pepper, two of falt,and a cruft of brown bread; fpit your pig and few it up; lay it down to a brifk clear fire, with a pig plate hung in the middle of the fire. When yout pig is warm, put a lump of butter in a cloth and rub your pig often with it while roafting. A large one will take a : an OF ROASTING. 9 an hour and an half. When your pig isof a fine brown and the fteam draws near the fire, take a clean cloth, rub your pig quite dry, then rub it well with a little cold butter, it will help to crifp it; then take a fharp knife, cut off the head, and take off the collar, then take. off the ears and jaw-bone, fplit the jaw intwo. When you have cut the pig down the back, which muft be done bef.'e you draw the fpit out, then lay your pig back to back on the difh, and the jaw on each fide, the ears on each fh. ulder, and the collar at the fhoulder, pour in your fauce and ferve it up. Garnith witha cruft of brown bread gra-ed. To roaft the bind quarter of a Pig, Lam fafhton. At the time .f the year when houfe-lamb is very dear, take the hind quarter of a large rcv fting pig, take off the fkin and roaft it, and it will eat like lamb, with mint fauce, or with a falad, or Seville orange, Half an hour will roaft it. , ; Different forts of Sauce For a Pig. Some do not love any fage in the pig, only a cruft of bread ; but then you fhould have a little dried fage ” rubbed and mixed with the gravy and butter. Some love bread fauce, in a bafun, made thus—take a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little whole pepper, boil it for about five or fix minutes and then pour fhe water off, take out the fpice, and beat up the bread with a good piece of butter, and a little milk or cream, Scme love’ a few currants boiled in it, a glafs of wine and a little Bg fugar; | . 8 OF ROASTING. fugar; but that you muft do juft as you like it. Others take half a pint of good beef gravy, and the gravy that comes out of the pig, with a piece of butter rolled in flour, two fpoonfuls of catchup, and boil them all to~ gether; then take the brains of the pig, and bruife them fine; put all thefe together, with the fage in the pig, and pour into your difh. It is a very good fauce. When you have not gravy enough comes out of your pig, with the butter, for fauce, take about half a pint of veal gravy and add to it; or ftew the pettitoes and take as much of that liquor as will do for fauce, mixed with the other. Some like the fauce fent in in a boat or bafon. . To reaft Venifon. - In order to roaft a haunch of venifon properly, as: foon as you have {pitted it you muft lay over it a large fheet of paper, and then a thin common pafle, with another over that. Tie it faft, in order to keep the pafte. from dropping off, and if the haunch be a large one it will take four hours roafting. As foon as it.is dore enough take off both paper and pafte, dredge it well with flour, and bafte it with butter. As foon as it becomes of a light brown, difh it up with brown gravy, or currant jelly fauce, and fend up fome ina boat. Different forts of Sauces for Venifon. You may take either of thefe fauccs for venifon, Currant jelly warmed; ora pint of red wine with a quarter of a pound of fugar, fimmered over a clear fire for five or fix minutes; or a pint of vinegar and a quarter of a pound of fugar, fimmered 'tillit is a fyrup. O-F ROASTING. 9 5 To roaft a green Goofes When your gocfe is ready dreffed put in a lumpof batter, fpit it, lay it down, finge it well, duft it with. flour, bafte it with frefh butter; bafte it three or four times with cold butter, it will make the fleth rife better than if you was to bafte it out of the dripping pan. If it is a large one it will take three quarters of an hour ‘to roaft it; when yout think it is enough dredge it with flour, bafte it ‘till it isa fine froth, and your goofe a nice brown, and-difh it up with a little brown gravy. Garnifh it with a cruft of bread grated round the edge of the dith. Sauce for a green Goofe. Take fome melted butter, put in a fpoonful of the juice of forrel, a little fugar, a few coddled goofeberries, ‘pour it into your fauceboats, and fend it hot to the table. To roaft a Goof. Tt muft be feafoned with fage and orion, cut very friall and mixed with pepper and falt; an hour will roaft it. Boil the fage and onion in a little water before they are cut; it prevents their eating fo ftrong, and takes off the rawnefs. For fauce gravy and apple fauce. Suuce for a Goofe or Duck. As to geefe or ducks, you fhould have fage and onions fhred fine, with pepper and falt put into the belly. Put only pepper and falt into wild ducks, eafter- lings, wigeons, teal, and all otler forts of wild fowl, with gravy in the diff, or fome like fage and onion in one. to OF ROASTING, To roaft a Turkey. Make a ftuffing with four ounces of butter, or ehop- ped fuet, grated bread, a little lemon peel, parfley and {weet herbs chopped, pepper, falt and nutmeg, a little © cream and yolk of eggs; fill the craw with this, or with force-meat; paper the breaft till near done, then flour and bafte it. For fauce, gravy alone, or brown celery fauce, or mufhroom fauce; for a turkey poult, gravy and bread fauce. A middling turkey will take an hour, a very large one an hour and a quarter; a {mall one three quarters ofan hour, __ Sauce for a Tur'ey. Take half a pint of oyfters, ftrain the liquor, and put the oyfters with the liquor into a faucepan with a blade or two of mace; let them juft lump, then pour in a glafs of white wine: let it boil once, and thicken - it with a piece of butter rolled in flour.. Serve this upin a bafon by itfelf, with gcod gravy in the dith, for every body does not love oyfter fauce. If “you chafe it in the difh, add half pint of gravy to it, and. boil it up together. This fauce is good either with boiled or roafted tur'®es, or fowls, but you may leave the gravy out, adding as much butter as will do for . fauce, and garnifhing with lemon. ; To roaft Fowls. ‘When the fowls are laid‘ to the fire, finge them with fome white paper, bafte them with butter, and then dredge over them fome flour; ‘when the fipoke’ begins t to draw to the fire, bafte and dredge them“over 5 . - again OF ROASTING, tI again, fet them on table with a good froth. For fauce, gtavy, egg fauce, mufhrooms, truffles, morels, and white or brown celery fauce. : A large fowl will: take three quarters of an hour roaft- ing; a midling one half an hour; very fmall chickens twenty minutes. Your fire muft be very quick and clear when you lay them down. To roaft Chickens. Pluck your chickens carefully, draw them, and cut off their claws only, and trufs them, Put them down to a good fire, finge, duft, and bafte them with butter. A quarter of an hour will roaft them; and when they are enough froth them, and lay them on your difh, Serve them up with parfley and butter poured over them, To make Egg Sauce. Boil two eggs hard, half chop the whites, then put in the yolks, chop them both together, but! not very fine; put them into a quarter of a pound of good melted butter, and put it in a boat, To reaft Ducks. Kill and draw your ducks, then fhred an onion and a few fage leaves, feafon thefe with falt and pepper, and put. them into your ducks. Singe, dufl, and bafte them with butter, and a good fire will roaft them in twenty minutes, for the quicker they are done the bet- ter they will be. Before you take them up, duit them with flour, and bafte them with butter to give them a good frothing and a pleafing brown. Your gravy muft - B6 be 313 oF ROASTING. be made of -the gizzard ‘and pinions, an onion, a tea-: fpoonful of lemon pickle, a few pepper corns, a large blade of mace, a {poonful of catchup, and the fame of “browning. Strain it, pour it into your difh, and fend : it up with onion fauce in a bafon. Pan To roaft a Wild Duck, or Teal. — Firft half roaft it, then lay it ina dith, carve it, but leave the joints hanging together; throw a little pepper and falt and fqueeze the juice of a lemon over it; turn it on the breaft, and prefs it hard with a plate, and add to its own gravy two or three fpoonfuls of good gravy, cover it clofe with another difh, and fet it over a ftove ten minutes, then fend it to table hot in the dith it was done in, and ‘garnifh with lemon. You may add a little red wine and a fhalot cut fmall, if you like it; but it is apt to make the duck eat hard, unlefs yeu rt heat the wine, and pour it in juft as it is done. Fo roaft Woodcocks and Snipes. ” Having put your birds on a little {pit, take a round ofa threepenny loaf and toaft it brown; lay it in a difh under the birds, and when you lay them down to the fre bafte them with a little butter, and let the trail drop on the toaft. When they are roafted enough, put - the toaftin the dith and lay them onit. Pour a quar- ter of a pint of gravy into the difh, and fet it over.a lamp or chafing-difh for three or four minutes, when the whole will be in a proper condition to. be fent*to the table. Obferve never to take any thing out of a _ woodcock or fnipe. To OF ROASTING 78. Fo roaft Larks. Skewer.a dozen of larks, and tie both ends of the fkewer to. the fpit, dredge and bafte them, and let them roaft ten. minutes. Brezk half a penny loaf into crumbs, .and put. them, with a piece of butter of the. fize of-a walnut into a tofftng-pan, and having fhaken them over a gentle fire ‘till they are of a light brown, lay them between the birds, and pour a little melted ‘butter over them. To roaft Ruffs and Rees. Thefe birds are found in Lincolnfhire and the Ifle of Ely, the food proper for them is new milk boiled, and: put over ‘white bread, with.a little fine fugar, and- be careful to'keep them in feparate cages: They feed: very faft, and will die of their fat if not killed in time, Trufs them as you do a woodeock, but draw them, and cover. them with vine leaves. ~ Fot fauce—good gravy thickenéd with butter, and a toaft under them. © To-roaft Pheafants and Partridyes. . Pheafants and partridges may be treated in the fame manner. Duft them with flour, and bafte them often: with ‘frefh butter, keeping them ata good diftance from the fire. A good fire will roaft them in half an hour. _ Maee your gravy of a fcrag of mutton, a tea fpoonful of lemon pickle, a large fpoonful of ketchup, and the fame. of browning. Strain it, and put a little of it into the difh; ferve them up with bread fauce ina bafon, and fix one of the principal feathers of the phea- fant in the tail. To =. 3g OF ROASTING. To roaft Pigeons. Scald, draw, and take the craws clean out of your pigeons, and wath them in feveral waters. When you have dried them roll a lump of chopped butter in par- fley, and feafon it with pepper and falt. Put this into - your pigeons, and fpit, duft, and bafte them. A good fire will roaft them in twenty minutes, and when they are enough ferve them up with parfley and butter for fauce, and lay round them ‘bunches of afparagus, if - they be in feafon. To roaft a Hare. ‘Take your hare when it is cafed, trufs it in this manner, bring the two hind legs up to its fides, pull the fore legs back, put your fkewer firft into the hind leg, then in the fore leg, and then thruft it through the body ; put the fore leg on, and then the hind leg, and, . run a fkewer through the top of the fhoulders and back part of the head, which will hold the head up. ‘Make a pudding thus—take a quarter of a pound of beef fuet, as much cfumb of bread, a handful of parfley chopped fine, fome {weet herbs of all forts, fuch as bafil, mar- joram, winter favory, anda little thyme, chopped fine; a little nutmeg grated, fome lemon peel cut fine, pepper and falt ; chop the liver, fine, and put in with two eggs; mix it up, put it into the belly and few or fkew+r it up, then fpit it and lay it to the fire, which muft be a good one. A good fized hare ¢ takes an. hour, and foon in proportion. Different OF ROASTING. 15 Different forts of Sauce for Hare. Take for fauce a pint of cream, and half a pound of frefh butter, put them in a faucepan, and keep ftir- ring it with a fpoon till the butter is melted and the . fauce is thick; then take up the hare and pour the fauce into the difh. Another way to make fauce for 9 hare is, to make good gravy thickened with a little piece of butter rolled in flour, and pour it into your difh. You may leave the butter out, if you do not like it, and have fome currant jelly warmed in a cup, or red wine and fugar boiled toa fyrup, done thus— take a pint of red wine, a quarter of a psund of fugar, and fet it over a flow fire to fimmer for about a quar- ter of an hour. You may do half the quantity and put into the fauceboat or bafon. To roaft Rabbits. Cafe your rabbits, fkewer their heads with their mouths upon their backs, fick their fore legs into their tibs, and fkewer their hind legs double. Break halfa penny Icaf into crumbs, a little parfley, thyme, {weet marjoram, and lemor peel. Shred all thefe fine, and feafon them with pepper, fait, and nutmeg, Mix them up into a light ftuffing, with two eggs, a little ‘cream, and a quarter of a pound of butter; put it into ‘their bellies, few them up, and dredge and bafte them well with butter. Take them up when they have roaft- ed an hour, chop the livers, and lay them in lumps round the edge of your difh, Serve them up with parfley and’ butter for fauce, Another 16 OF ROASTING Another way to roaft Rabbits. They will take twenty minutes, or half an hour, ac- cording to the fize: hold their heads for a few minutes in boiling water, before they are laid down. For fauce, parfley and butter, with the liver parboiled and fhred; _ but they are beft ftuffed with chopped fuet, the liver part boiled and bruifed, bread crumbs, grated bread, and a little lemon peel; chopped parfley and {weet herbs, yolk of egg mixed, pepper, falt, and nutmeg— gravy in the difh. ‘ To roaft a Rabbit Hare fafkion ion. Lard a rabbit with bacon, roaft it as yqu doa hare, with a ftuffing in the belly and it eats very well, But then you muft make gravy fauce. But if you do not lard it, white fauce made thus—take a little veal broth, ~boil it up with a little flour, and butter to thicken it ; then adda gill of cream; keep it ftirring one way till it is {mooth, then put it in a boat, or in the difh. To rcajt Lobdfters. Put a fkewer into the vent of the tail of the lob- fter, to prevent the water getting into the body of it, and put it into a pan of boiling water, with a little « falt in it, and if it be-a large one ,it will take half an -hour boiling. Then lay it before the fire, and bafte it with butter till it has a fine froth. Difh it up with plain melted butter in a boat. This is a better way ‘than actually roafting them, and is not attended with half the trouble, OF C17 ); Ole Iee OF BOILING. EATNESS being a moft material requifition in 2 kitchen, the cook fhould be particularly cautious- tq keep all the utenfils perfectly clean, and the pots and faucepans properly tinned. In boiling any kind of meat, but particularly veal, much care and nicety are required, Fill yeur pot with a fufficient quantity of foft water, duft your veal well with fine flour, put it into the pot, and fet it over a large fire. It is the cuf- tom of fome people to putin milk to make it whites, but this is of no ufe and perhaps better omitted ; for ifyou ufe bard water it will curdle the milk, give to ” the veal a brownith yellow caft, and will often hang _ in lumps about it. Oatmeal will do the fame thing; “bat by dufting the veal and putting it into the water when cold, it will prevent the foulnefs of the water from hanging upon it. Take the feum off clearly as foon as it begins to tie, and coverup the ‘pot clofe. Let the meat boil as‘flowly as poffible, but in plenty of water, which will make your veal rife and look plump. A cook cannot make a greater miflake than . te 18° OF BOILING, to let'any fort of meat boil faft, fince it hardens the outfide, before it is warm within, and contributes to difcolour it. Thus a leg of veal of twelve pounds weight will take three hours and a half in boiling, and the flower it boils the whiter and plumper it will be. _ When mutton or beef is the object of your cookery, be careful to dredge them well with flour before you put them into the pot of cold water, and keep it covered ;. ' but do not forget to take, off the feum as often as it tifes. Mutton and beef do not require fo much boil- ing; nor is it much minded if it be a little under the mark; but mb, pork, and veal, fhould be well boiled, otherwife they will be unwholefome. A leg of pork will take an hour more boiling than a leg of veal of the fame weight; but, in general, when you boil beef or mutton, you may allow an hour for every four pounds weight. To put in the meat when the water is cold is allowed to be the beft method, as it thereby gets warm to the heart before the outfide gets hard. To boil a leg of lamb of four pounds weight, you muft allow an hour and a half. To boil a Ham. . Steep it all night in foft water; a largeone fhould fimmer three hours, and boil gently two; a fmall one fhould fimmer two heurs, and boil about one and an -half, Pull off the fkin, rub it over with yolk of egg, ftrew on bread crumbs, fer it before the fire till of anice light brown. Another OF BOILING. 19 Another way to boil a Ham. * Put your ham into a copper of cold water, and when it boils take care that it boils lowly. A ham of twenty pounds will take four hours and a half boiling, and fo in proportion for one of a larger or fmaller fize. No foaking is required for a green ham; but anold large ham will require fixteen hours foaking in a large tub of foft water. Obferve to keep the pot well fkimmed while your ham is boiling. When you take it up, pull off the fkin, and rub it all over with an egg, ftrew on crumbs of bread, bafte it with butter, and fet it to the fire till it is of a light brown. , To boil a Tongue. If your tongue be a dry one, fteep it in water all night, then boil it three hours, If you would have it eat hot ftick it with cloves, rub it over with yolk of egg, ftrew over it bread crumbs, bafte it with butter, fet it before the fire till it is a light brown. When you difh it up, pour a little brown gravy, or red wine fauce, mixed the fame way as for venifon ; lay flices of currant jelly round it, If it be a pickled one, only wath it out of water. To boil a Chicken. Put the chiokens into f{calding water, and as foon as the feathers will flip off take them out, otherwife they will make the fkin hard. Afrer you have drawn them Jay them in fkimmed milk for two hours, then trufs them with their bead on their wings. When you have finged and dufted them with flour, cover them clofe in cold ac OF BOILING. cold water, and fet them over a flow fire. Having ta- ken off the fcum, and boiled them flowly for five or fix minuts take them off the fire and keep them clofe co- ‘vered for half an hour in the water, which will flew them fufficiently and make them plump and white. Before you difh them, fet them on the fire to heat; then drain them, and pour over them white fauce, “made the fame way as for boiled fowls. A large chick- ‘en takes twenty minutes, a very {mall one fifteen. Fowls, chickens, and houfe-lamb fhould be boiled in a pot by themfelves, in a good deal of water, and if any fcum arifes take it off. They will be both {weeter and whiter than if boiled in a cloth, ’ To beil a Fowl. . A-large one willbe boiled in half an hour. When you have plucked your fowls draw them at the rump, cut off the head, neck, and legs, take the breaft-bone very carefully out, fkewer them with the ends of their: legs in the body, tie them round with.a ftring, finge. and duft them well with flour, put them in a kettle of cold water, cover it clofe, and fet it on the fire; when -the fcum begins to rife take it off; put on the cover, and let them boil very flowly twenty minutes, take them off, cover them clofe, and the heat of the water - will @ew them enough in half an hour; it keeps the fkin whole, and they will be both whiter and plumper than if they had boiled faft. When you take them up drain them, and pour over them white fauce or melted butter. Serve it with tongue, bacon, or pickled pork ; cabbages, OF BOILING. at cabbages, favoys, broccoli, any greens, or carrots, and oyfter fauce. , To make Sauce for Fowls. Boil any bones or bits of veal, with a fmall bunch of fweet herbs, an onion, a flice of lemon, a few white pepper corns, and a little celery; ftrain it; there fhould be near half a pint; put to it fome gocd cream, with a little flour mixed {mooth in it, a good piece of butter, a little pounded mace, and fome falt ; keep it ftirring, add mufhrooms, or a little lemon juice. To boil a Turkey. Make a ftuffing with a grated bread, oyfters chopped, erated lemon-peel, pepper, falt, nutnieg; about four ounces of butter or fuet chopped, a little cream, yoiks of eggs to make it light fluffing; fill the craw, if any is left make it into balls. Flour the turkey, put it into water while cold, take off the {cum as it rifes, and le¢ it boil gently. A middling turkey will take about an hour, Boil the balls, lay them round it, with oyfter fauce in the difh, anda boat. The ftuffing may be made without oyfters, or it may be ftuffed with forced meat, or faufage meat, mixed with a few crumbs of bread and- yolks of eggs. If oyfters are mot to be had, white celery fiuce is very good, or white fauce, Another way to boil a Turkey. Let your turkey have no food the day before you Kill it. When you are going to kill it, give it a fpoon- ful of alegar, it will make it white and eat tender, When you have killed it hang it up by the legs for four 33 OF BOILING. four’ or five days at leaft; when you have plucked it draw it at the rump; if you can take the breaft-bone out nicely, it will look much better. Cut off the legs, put the end of the thighs into the body of the turkey, fkewer them down and tie them with a ftring ; cut off the head and neck, then. grate a penny loaf, chop a {core or more of oyfters fine, fhred a little lemon peel, nutmeg, pepper, and falt, to your palate. Mix it up into a light forced meat, with a quarter of a pound of butter, a fpoonful or twa of cream, and three eggs; ftuff the craw with, it, and make the reft into balls and boil them. Sew up the turkey, dredge it well with flour, put it into a kettle of cold water, cover it and fet it over the fire. When the fcum begins to rife, take it off, put on your cover and let it boil very flowly ‘for half an hour, then take off your kettle and keep it clofe covered. If it be of a middle fize let it ftand. half an hour in the hot water, the {team being kept in will ftew it enough, make it rife, keep the fkin whole, tender, and very white. When you difh it Up, pour over it a little of your oyfter fauce, lay your balls round it, and ferve it up with the reft of the fauce in a boat. Garnifh with lemon and barberries. Obferve to fet on your turkey in-time, that it may ftew as above; it is the beft way I ever found to boil one to perfection, When ‘you are going, to difh it up, fet it over the fire to make it quite hot, Sauce OF BOILING, 23 Sauce for a boiled Turkey. The beft fauce fur a boiled turkey, is good oyler and celery fauce. Make oyfter-fauce thus—take a pint of oyfters and fet them off, ftrain the liquor from them, and put them in cold water, wath and beard them, put them into your liquor in a ftew-pan, with a blade of mace and fome butter rolled in flour, anda . quarter of a lemgn, boil them up, then put in halfa pint of cream, and boil it all together gently; take the lemon and mace out, fqueeze the juice of the lemon into the fauce, then ferve it in your boats or bafons.. Make celery fauce thus—take the white part of the celery, cut it about one inch long, boil it in fome water till it is tender, then take half a pint of veal broth, a blade of mace, and thicken it with a little four and butter; put in half a pint of cream, boil them up gently together, put in the celery and boil it up, then pour it into the boats. To boil @ Duck. As foon as you have fcalded and drawn your ducks, let them remain for a few minutes in warm water, then take them out, put:them into an earthen’ pan, and pour a pint of boiling milk over them, let them lie in it two or three hours, and when you take them out, dredge them well with flour, put them into a copper of cold water and cover them up. Having boiled flowly about twenty minutes, take them out, and fmother them with onion fauce, To 2440C«(C« OF BOILING, To boil a Duck. Pour boiling milk and water over the duck, let it lie an hour or two, boil it gently in water for half an hour. To boil a Duck, or a Rabbit, with Onions. Boil your duck, or rabbit, in a good deal of water, be fure to fkim your water, for there will always rife a fcum, which if it boils down witl difcotour your fowls, &c. They will take about half an hour boiling. For fauce—your onions muft be peeled, and throw them into water as you peel them; then cut them into thin flices, boil them in milk and water, and {kim the liquor, Half an hour will boil them. Throw them intoa clean fieve to drain, chop them and rub them through a cullender, put them into a faucepan, fhake ina little flour; put to them two or three f{poon- *,fuls of cream, and a good piece of butter, ftew them “all together over the fire till they are thick and fine, lay the duck or rabbit in the difh and pour the fauce all over, If arabbit, you muft pluck out the jaw bones, - and ftick one in each eye the fmall end inwards, Or you may make this fauce for change—take one large onion, cut it{mall, half a handful of parfley clean wafh- ed and picked, cut it fmall, a lettuce cut fmall, a quar- ter of a pint of good gravy, a piece of butter rolled in a little four, add a little juice of lemon, a little pepper and falt. Let them all ftew together. for half an hour, then add two fpoonfuls of red wine. This fauce is moft proper for a duck. Lay the duck in your dith ~ and pour the fauce over it. OF BOILINE. 25 To boil Pigeons. Scaid and draw your pigeons, and take out the craw as clean as poffible. Wafh them in feveral waters, and, having cut off the pinions, turn their legs under their wings, dredge them, and put them into foft cold water. Having boiled them very flowly a quarter of an hour, dith them up, and pour over them good melted butter. Lay round them a little broccoli, and ferve them up with butter and parfley. Pigeons will not take more than a quarter of an hour boiling. They fhould be boiled by themfelves, and may be eaten with bacon greens, fpinach, afparagus, or parfley and butter. To boil a Partridge. Boil your partridges quick in a good deal of water, and fifteen minutes will be fufficient. For fauce take a quarter of a pint of cream, and a, piece of frefh but- er as large asa walnut; ftir it one way ‘till it is pelted, and pour it into the difh, To boil Pheafants. Boil them in a great deal of water; if large, three ‘quarters of an hour will boil them; if fmall half an hour. For fauce, white celery Rewed and thickened with cream, and a bit of butter rolled in four. Lay the pheafants in a difh, and pour the fauce over them. Obferve fo to ftew your eclery that the liquor may not be all wafted before you put in thecream, Seafon with alt to your palate. Garnith with lemon. . Cc To ae ” ot 26 QF BOILING To boil Woodcocks. . Take a pound of lean beef, cut it into peices, and put it into a faucepan, with two quarts of water, an onion ftuck with three or four cloves, two blades of mace, and fome whole pepper ; boil all thefe gently till ‘half is wafted, then ftrain it off into another faucepan. Draw the woodcocks and lay the trail ina plate; put the woodcocks into the gravy, and let them ‘boil for twelve minutes. While they are doing chop the trail and liver fmall, put them into a fmall faucepan with a little mace, pour on them five or fix fpoonfuls of the gravy the woodcocks are boiled in; then take the ‘crumb of a ftale roll, rub it fine in a difh before a fire; put to the trail, in a faucepan half a pint of red port, a piece of butter rolled in flour; fet all over the fire and fhake it round till the butter is melted; then put in the crumbs of bread, and fhake the faucepan round. Lay the wuodcocks in the dif, and pour the fauca over them. ‘ To boil Pickled Pork. Be fure you put your pork in when the water boils, If a middling piece, an hour; ifa very large piece, an. hour and an half, or two