( s t t i ,*w- 1 - » V V „ f I - ■# I i i I / Court Cookery: % OR, THE Compleat Englifh COOK. Containing the Choiceft and Newefl: ECEIPTS FOR MAKING S a o p S5 Pottages, Fricasseys, H A R S H'E S, Farces, 1 A G o o ’s, CuLLISES, S A U S E s, j j F O R c ’ D “ M E A T S, J [_And S o u s E s : With various Ways of Drefling moil: Sorts of Flefh, Fifh, and Fowl, Wild, and Tame j with the heft Methods of Kottmg.^ Collaring and Pickling. AS I. l K E W l S E Of Pafies.^ Pies., Pafies^ Patties^ Puddings., Tan- fies, Siskets, Creams, Cbeefe cakes, Flcrendines, Cakes, Jellies, Sillabubs and Ctiftards, ALSO Of Candying and Preferving : With a Bill of Fare for every Month in the Year, and the latell Improvements in Cookery, Pastry, ct'g- By R. S MI T H,' Cook (under Mr. Ldmb) to King William ^ as alfo to the Dukes of Buckingham^ Ormond^ D' Aumont (the Trench AmbafTador) and others of the Nobility and Gentry. SElie ^econD (0Dition, toiff) large ^iDPiricne^. m Z 0 N 2) O N: printed for T. W o T t o n, at the Three-Dagg&iJF Tket-Streei, M. Dcc. xYvT TO THE Nobility andGENTRY O F GREAT BRITAIN. lOOKERY being ar- riv’d to greater Per- fecStion than ever in _ thefe Kingdoms, and 2 reatEntertainments are become fo common, I thought i cou’d not do a greater Service to the Pub- lick, than by communicating thofe Receipts, which I havepra- ais’d at C o u R T, and in feveral of your F A M I L I E s above thirty Years pad:, in Order to A 2 render render that Art practicable and eafy. It’s true, there are feveral Eooks of Cookery already extant, but moft of them very defective, and erroneous, and others fill’d with old R eceipts, that are im¬ practicable at this Time. I was near eight Years with Mr. Lamb^ in His Majefty’s(KingT/Y^z^;// ) Reign, and therefore knew molt of His Receipts and Methods of Dreflings ; yet feveral of thofe R eceipts, as they are now' prin¬ ted in His Royal Cookery y were never made or practis’d by him ; and others are extreme defective and imperfect, and made up of Ingredients unknown to him ; and feveral of them more calcu- latedat the Purfes, than the Gout of theGuelrs, that it’s irapollible for a Cook to ferve up a Dilli, if they were only to follow the Re ceipts now in Being : 1 was the more inclin’d to print this Book, by finding thatfeveral of my Re¬ ceipts, which I had given to la- " tisfy the Importunity of Friends had been publilli’d to the World, as the Labours of other People ; and belides that, the material In¬ gredients, proper to fome of them, had been left out. All which De- fe61:s I have in the enfuing Re¬ ceipts fupply’d, and put them in a plain Englijh Drefs, endeavour¬ ing to have them underftood by the meaneft Capacity, and hope they will be of Ibme Service in moll: Branches of Cookery and Paltry. I have liv’d in the Fa-, milies of the Dukes of Ormond, Buckingham, the Duke U Aumont, (the latejFrcwc/jAmbalTador here) and and feveral other great Families ; and generally had the Happinefs of plealing the Company, as I hope to do the Readers of the enfuing Receipts. I delign’d to have fet fome Rules for the Or¬ dering ofCourfes,3nd Setting of Bottom-Dilhes, Side-Diflies and Plates ; but then there mull: have been eograv’d Draughts, and that woifd have enhanced the Price coniiderably : Belides, the Generality of Noblemen and Gentlemens Cooks, will be go¬ vern’d by their own Fancies and Judgments;and the inferior Peo¬ ple have no Occalion for fuch Directions ; and therefore I laid that Thought alide, as I did alfo, for the fame Reafon, the de- fcribing what is proper for a Kitchen, and ferving up Diflies ; as as Silver Scollop-lliells for Oy- fters, and Silver Scewers for Sweet-breads &’c. I have care¬ fully omitted all fuch Receipts, whofe Extravagancy muft have render’d them ufelefs, and yet have left feveral valuable ones, not unworthy the greatellPrince. I muft here acknowledge the Fa¬ vour of feveral Friends, who aft fifted me with Variety of Re¬ ceipts, in order to render the Thing more compleat ; fo that I now hope, by the many Helps ex- tant. Cookery will flourifli, and your Palates pleas’d with the Manner of Performing, in a , quicker arid lefs expenfive man- : ner than hitherto, and Noble¬ mens Cooks, and others, be fur- nifh’d in fuch a manner, that the old Proverb may not be flung in their Btfld. Here’s alfo fome Re- I ceipts In Confectionary, which were civen me bv an eminent Practitioner in that way, which I hope will not prove nnaOcepta- ble. I have not, indeed, fill’d my Book with Wallies, and Beauti- liers for Ladies, or making;' of Ale — ' for Country ’Squires, all which is foreign to my Purpofe ; and a Perfon that’s well acquainted with Coohery^ cannot be alfo ac¬ quainted in clearing the Skin,and the fining' of Ale. To this fecond • . ^ Edition 1 have added feverat Receipts, which T hope will be accepted as kindly as the former Edition. F or what T have infer-- ted is noble, handfome, necelTary, and plain ; and that they may prove fo, is the hearty Defire of lour 7noJl Ohedient PrCCAUlLLV, ji. 172+. Himhlc ScrVantj IL Smitil Co UR T Cookery: O R, T H E Compleat Englijh Cook. S O O P s. Good Herh Soop for the Spring. AKE twelve Cabbage-Lettuces, fix Green Cucumbers j pare them, and cut out the Cores ^ then cut them in little Bits, and fcald them in boiling Water, and put them into llrongBrotli^ let them boil till very tender, with a Handful I of Green Peafe, The Pullet or Duckling you I intend to put in your Soop, you may boil j with your Herbs ^ feum the Fat off, and boil ^ur Bread in the fame Broth j ■ ufe no Thickening to this Soop. B To a Court Cookery.* 0/*, To make Sallery Soo^^ TAke good Gravy and ftrong Broth, of each the like Quantity j take four Bunches of Sallery, ten Heads ofEndive, and wafh them, the Outfide being taken off, cut them in Pieces about an Inch long. This Soop may be Brown or White-, if Brown, put your Herbs into two Qjaarts of boiling Gravy, being firft blanch’d in boiling Water, five or fix Minutes j then take the Cruft of two French Rolls, and boil them in three Pints of Gravy j ftrain it through a Strainer, and put it to the Herbs, (when they are near ready) with a Pullet in the Middle, and fome Bread well foak’d in the Broth. N. B. In all Soops you mujl not put in your Thickening till your Herbs are very ten¬ der. A ’Brown Bottage, TAke a Quart of Gravy, and as much ftrong Broth j make it as brown as you pleafe, with burnt Buttery then put in a Handful of Spinage, and fome Sorrel, a Loaf of French Bread, fome Pallats and Balls of Forc’d-Meat, fome fry’d Turnips, and boil it well together ; then ferve it up with a roafted Duck in the Middle of it. To The Compleat Englifli CO O ^ To make Onion Soop. TAke two Qiaarts of iftrong Veal Broth, fourteen 'large , Onions, and cut them thin, and fry them tender ^ then burn half ^a quarter of a Pound of Butter black , and t^fs up your fry’d Onions, and put in ^ then ftew them half an Hour in ypur Broth, and take the Yolks of eight Eggs ,well beaten , hx Spoonfuls of :Sp/imJb put themjn’ra quarter of an Hour before ,you ferve up, ,and keep ftirring it till you fend it^away. Let your Bread be cut in Dice and fry’d. To kj^ep Soop always in readinej?. * ^ TAke two large Cocks or Capons, break . their Bones, without' fpoiling their Flefh^ eight Pounds of a Fillet of Beef, 9 r Veal, a Marrow-bone, half a Calf’s Foot, and put altogether in an Earthen Pot, with as much Water as you think will do ^ let it boil, and fcum it clean ^ add to it as much Ginger as you can take up between your two Fingers and Thumb, twenty Grains of Pepper, eight Cloves, three great Pinches of Mace, two ; Bay-leaves, and boil it on a gentle Fire, with¬ out Flame, for eight or ten Hours, and take off all the Fat, and ftrain it through a Nap- ; kin, and prefs it hard to get out all the Juice ^ ! then let it hand twenty-four Hours, and B 2 flcim ! 4 Court Co OK ery: 0^, ftim off the Fat again, and put your Soop into an Earthen glaz'd Pot, and let it boil on a gentle Fire till it grows as thick as Syrrup, and till it into (hallow Earthen Difhes, and dry it, either on warm Sand, or in the Air^ it will be three or four Days a drying^ for if the Sand is too hot, it will diffolve it : When it begins to be as thick as Glew, cut it into fmall Pieces, and turn them often in the Difhes, till they are entirely dry, wrap them in Papers, and ufe them thus : When you want a Soop, take boilirigWater and Salt, and Morels, and garnifh with fry’d Parfly and Lemon. Alee a lean Piece of Beef, cut in thin Slices I. well beaten, and fry'd brown with a Lump of Butter, till the Goodnefs is out , then throw the Meat away, and put into the Gravy a Quart of ftrong Broth, and half a Pint of Claret, four Anchovies, a Shalot, a little Lemon-Peel, Cloves, Mace, Pepper and Salt^ let all boil well together, and when your Gravy is ready, put it into a Gally-Pot, and fet it by till call'd for. ^eafe Soop. BOil a Qpart of good Seed Peafe tender and thick, (train and wa(h it through v/ith a Pint of Milk^ then put thereto a Pint of The Compleat Englifli COOI{. 5 of ftrong Broth, boil’d with Balls, a little Spare-mint, and a dry’d French Roll ^ feafon it with pepper and Salt^ cut a Turnip in Dice, fry it, and put in. A of Widgeons ^ or Soop with a ^goo. FIrft trufs your Pidgeons, then parboil them ^ put them into ftrong Broth, and ftew them^ make for them a Ragoo, with Gravy, Artichoke-Bottoms, Potatoes and Onions, with Pepper, Nutmeg, Mace and Salt to your Palate, with Lemon-Juice, and diced Lemons and Bacon, cut as for larding, Muftirooms and Truffels ^ pour the Broth into the Difti upon carv’d dry’d Sippets;, then place your Pidgeons, and pour on the Ragoo with half a Pint of hot Cream ^ garnifti it with fcalded Parfley, Beet-Root, and Lemon. To make ct Turnip Soop. HAving good Veal Gravy in readinefs, take fome good Turnips, pare them, and cut them in Dice, one or two Dozen, ac¬ cording to their Size, and the Bignefs of your Difh fry them of a brown Colour in clarify ’d Butter; take two Quarts of good Gravy, and the Crufts of two French Rolls, boil’d up to¬ gether, and ftrain’d through a fine Sieve; your Turnips being ftrain’d from the Fat, B 3 they 6 CouRt G o o k E R t : Or, tliey were fry’d in, put them together, and let them boil till tender , you may roaft a Duck or Fowl to put in the Middle, and ferve it up. ^eafe Soop. MAke ftrong Broth of a Leg of Beef, fet it by to be cold^ then fet it on the Fire, with two Qparts of Peafe*, let theiil boil till they be enough, with an Onion (tuck with Cloves-, then ftrain it into another Pot, and fet them on the Fire agaih; feafon it pretty high with Salt, Pepper, Spice, and all forts of Soop Herbs, Spinage, Sorrel^ Let- tbee, and young Beets, with Bits of Bacon cut in the Difh, and put in a Pint of ftrong Gravy, with Forc’d-Meat Balls, crifp’d Bread, and ferve it. You may put in the middle of the Difh eight larded Pidgeons, roafted or boiled, * J’lmn-^orra^e. TAke two Gallons of ftrong Broth, two Pound of Currants, two Pound of Rai- fons of the Sun, half an Ounce of Nutmegs, Cinnamon, Salt and Mace, a Pound of Sugar, a Quart of Claret;, a Pint of Sack, the Juice of four Oranges and three Lemons, a Pound of Pruans, and thicken it rvith grated Bread, and ufe it when called for, I Brown The Compleat Engiifli CO 01^ 7 (Brown Cottage (l(oyaL SET a Gallon of ftrong Broth on the Fire, with two (hiver’d Pallats, Cocks-Coinbs, Lainbftones, fliced, with Savory Balls, a Pint of Gravy, two Handfuls of Spinage and young Lettuce minced , boil thefe together with a Duck, the Legs, Wings and Bones be¬ ing broke and pulled out, and the Breaft flafh’d and brown’d in a Pan of Fat ^ then put to it two French Rolls, Diced and dry’d , hard and brown*, then put the Pottage in a Difli, and^the Duck in the middle ^ lay about it a little Vermicelly, boiled up with a little ftrong Broth, Balls and Sweetbreads^ garnifh with fcalded Parfly, Beet- Root, Tur¬ nip and Lemon. CU T a Piece ofBeef in thin SJices, and fry it brown in a Stew-pan,with twoOnions, two or three lean Slices of Bacon 5, then pour to it a Ladle or two of ftrong Broth, rubbing the brown off from the Pan very clean, and add to it more ftrong Broth, Claret, White- Wine, Anchovies, a Faggot of fweet Herbs, and feafon it^ let it ftew very well, and then ftrain it off. • » i B 4 A good 8 C o U R T C O O K E R Y : Or, A good Englifli Soop. x\ke a Shin of Beef, a bit of Bacon, nbt X too fait, and half a Pound of Rice^ fet them on the Fire in as much Water as you think will boil them to Rags ^ keep it cover’d all the while ^ when the Goodnefs of the Meat is gone, ftrain it off, and put to it fome whole Pepper, fome Cloves, Mace and Salt, and a Quarter of a Pound of the beft Vermi- celly ^ put in the middle of it a boil’d Fowl, with Spice, a little Thyme and Marjoram, and ferve it up in a deep Soop-Difh. ^ A ftrong (Broth. Ake three or four Gallons of Water, and put therein a Leg and Shin of Beef, cut into five or fix Pieces^ boil it twelve Hours, now and then ftir it with a Stick, and cover it clofe 5 when it’s boil’d, ftrain and cool it, let it fland till it will jelly then take the Fat from the Top, and the Drofs from the Bottom. CLeanfe your Cray-Fifh, boil them in Wa¬ ter, Salt and Spice , pull off their Feet and Tails, and fry them^ then break the reft of them in a Stone Mortar, f«afon them with Pepper, Cloves, Mace and Nutmeg to your Palate The Compleat Englilli C 0 0 i(. 9 Palate, and an Onion, two or three hard Eggs, grated Bread, and fweet Herbs boird in ftrong Broth, as before:;) ftrain it, and put to it fcalded Parfly, and French' then put them therein, with a few dry’d Mufh- rooms, garnilh it with lliced Lemon, the Feet and Tails of the Cray-Fifli. TAke two Quarts of good Broth, made of Veal and Fowl, put to it about half a Quarter of a Pound of Vermicelly, a bit of Bacon ftuck with Cloves ^ take the bignefs of half an Egg of Butter, and rub it together with half a Spoonful of Flower, and ’diffolve it in a little Broth to thicken your Soop •, boil a Pullet or Chicken for the middle of the Soop 1) let your Garnidiing be a Rim, on the Outfide of it cut a Lemon ^ foak your Bread in your Difli with fome of the fame Broth ^ take the Fat oflF, and put your Vermicelly im your Difli, and ferve it up. To make (^ce Soop, Rice Soop you may make as Vermicelly Soop, only your Rice being firfl: boiled tender in Water;) and it muft boil an Hour in ftrong Broth, and half an Hour will boil Ver- |micelly. ' Vermicelly Soop. To to Court Cookery: Or^ Ake ofF the Fat of four Pound ofSir-^ loin of Beef, and roaft it very brown ; then pound it to a Pafte in a Mortar, while it’s hot from the Spit ^ together with Crufts of Bread, the Carcaffes of Partridges, or other Fowls that you have by you: When this is well pounded, moiften it with good Gravy, and tofe it up in a Pan with ftrong Broth Gravy , feafon it with Pepper, Thyme, Cloves and Salt, and fome Slices of Lemony let it boil three Minutes^ then ftrain it through a Sieve, and pour it on your Soops, with the Juice of Lemon, or a Sevil Orange, J good Jelly^^roth. T)UT a Joint of Mutton, with fome Veal, r a Capon, and three Qjaarts of Water*, ift thefe boil over a clear Fire, not too faft, till the Liquor is reduced to half the Qjjantity, tlien ftrain it through a Sieve and eat it. TAke two Pound of lean Beef, a Quart of Water, half a Pint of Red or White- Wine, having firft burnt an Ounce of Butter in your Stew-pan, at a Diftance from the Fire ^ then ftrew in fome Flower, and put in the Meat Tie Connie at Englifh CO 0I{. i i Meat and Liquor, with two or three Ancho¬ vies, two Shallots, a little whole Pepper, Cloves and Mace,foine Mulhrooms and Truf- felsj let it ftew gently three Quarters of an Hour, then Iferaiii it; This -tvill keep foine time, and ufe it when called for. Green T^ea/e Soo^. ' Wipe yout Peafe-Cods, then fhell", and fcald the Shells^ ftrain and pound them in a Mortar, with fcalded Parfly, young Onions, and a little Mint ; then foak a French Roll in Gravy ^ boil thefe together in clear Mutton- Broth, with a Faggot offweet Herbs, feafon’d with Pepper, Salt and Nutmeg- then ftrain it through a Culenderj put the Pottage in a Difh, and put in the middle larded Veal, a forc’d Fowl, Chicken, or Rabbet j garnilh it with fcalded Parlly, and Cabbage-Lettuce. FRICAS 12 Court Cookery: Or, * F R I C A S S E Y S. A Fricajfey of Chicl(ens and ^bbets. 4. TAke Rabbets or Chickens y but if Chick¬ ens, you muft Ikin them, cut them in¬ to fmall Pieces, and beat them flat, and lard them with Bacon ^ feafon it with Salt, Pepper ^ and Mace^ dredge it with Flower, and fry it in fweet Butter, to a good Colour ^ then get the Quantity of good Gravy as your Fri- calTey requires, with Oyfters and Mufhrooms, two or three Anchovies, and fome Shallot, a Bunch of fweet Herbs, and, if you like it, a Glafs of Claret^ feafon it high^ and before you put in your Meat, fiinmer it well toge¬ ther, till the Goodnefs of the Herbs is out j then take out the Herbs, Shalot, and Ancho¬ vy-bones, and cut a Lemon in Dice, and put in with your Chickens or Rabbets, and let it flew gently till it be tender^ but be fure to keep it ftirring all the while it’s over the Fire, and ‘make it as thick as Cream, and ferve it up with Force-meat Balls, crifp Bacon, and fry’d Oyfters, and garnifti it as you like. J White *3 The Compleat Englifli CO 0 A White Fricajfey. Either half roaft or parboil your' Chickens, then Ikin them, and cut them in pieces, land ftew them in ftrong Broth,'* with' fome IPepper, and a Blade of Mace, with a little Salt, two Anchovies, and .a fmall Oniony let it ftew till it is tender, then take out your Onion, and put in a quarter of a Pint of Cream, a piece of Butter, work’d up in Flower, and the Yolk of two Eggs well Ibeaten, and ftir it over the Fire till all is as Ithick as Cream, and wring in the Juice of a ILemon, and be careful it don’t curdle^ ferve !it up on Sippets, and put ovef it fome Mufti- rooms and Oyfters. A Fricajfey of Eggs. , a r X Boil ten or twelve Eggs hard, cut them in Quarters into a Pint of ftrong Gravy, and a quarter of a Pint of White-Wine ; fea- fon them with Cloves, Mace, Pepper and Salt, and boil a little Spinage to colour them Green, with a fewMuftirooms and Oyfters, and ftew it a little while gently^ thicken it with a piece of Butter, and the Yolk of an Egg, and a little Flower, all rolled up together, and make it thick, and ferve it with crifp Sippets, Lemon, and fry’d Parfly. Surpriz'd 14 C o -U>a T C o 6 K E R : Or^ Siurpris^d EqipIs. BOne your Fowls, and ftulF thein witjl Forc’d-'Meat, and trufs them,- roaft tli'em half an Hour ; tlien put th€;m in a Stew-pan, with fome good Gravy j fet them on a gentle Fire, and let .them ftew till they are enough j put in three or .four fpoonfuls of White-wine, three quarters of a Pound of melted Butter, half a Pint ;.of Oyfters, iorne Cocks-combs, Morels and Anchovies, a piece of Mace, and grate in fome Nutmeg ^ fqueeze in fome Le¬ mon, and let it ftew a quarter of an -Hour t keep it ftirring •, garnilh your Difli,with forc’d Meat, Lemon, andTruffels. t 'T^Ake o(it the 'Breafts, lard them, and -*• force them with Forc’d-Meat, and fte^sr them in a Pan, and dilh them •, let your Sauce be Butter, not too thin. Gravy and flir^ Parfly. .J'- To FrkaJJey Chickens. '^Ake three Chickens, about fix Months old, jfica them, and cut them in pieces t put them into your Stew-pan, with as much Gravy and Water, as juft to cover them j put in two Anchovies, well walhed, fome whole Pepper, 7he Compleat Englifh COO 15 Pepper, Salt, and a Blade of Mace, a fmall Onion, and a few Cloves 5 fet them to flew lOver a gentle clear Fire, and when they are jnear enough, take them from the Liquor, and fry them in Vinegar, but a very little j ftrain the Liquor, and take as much of it as you fhali want for Sauce* put to it a little Parfly, Thyme and Sorrel boiled green, and fhred fine ^ half a Pint of fweet Cream, two Yolks of Eggs well beaten, fome grated Nut¬ meg, fhake them all over the Fire, till *tis thick, add to it half a Pound of Butter, and fhake it till it’s melted, and then ferve it up. J of Fowls. TAke fome good pravy, and fome Forc’d- Meat^ half boil it in Water, and fluff your Fowls, and half roaft them, then put them into your Gra\y with a white Loaf, and boil it, till pretty thick 5 then take them out, and add fome Champaign, or White-wine, Lemon, and all Sorts of dry’d Spice ; then put in fome Forc’d-Meat Balls, Beef Pallats, and Cocks-combs;> let your Forc’d-Meat Balls be fry’d, the other boiled, and ferve it. TAke two Rabbets, or Chickens, cut them in pieces, and break the Bones with your Knife *, wafh your Heads and bloody Necks* \6 Court Cooker y: Or, Necks i then take feme ftrong Broth, and put in fome Anchovy, a bundle of fweet Herbs, an Onion, and fome White-wine, whole Pep¬ per and Mace, and ftew it together till it be favory, then put in the Meat, and while it flews, beat the Yolks of^ two Eggs , take three or four fpoonfuls of White- wine, a few fweet Herbs, flared fmall, a little Nutmeg, half an Anchovy, a piece of Buttery and when it’s enough, take a little of your Liquor from the Meat, and flaake it together, fo pour it out, and garnifla it with Lemons. To make a Surtoute with Snipes. Ake the Breaft of Fowls, with fome blanched Bacon, and fome Veal Sweet- breads, two or three Muflarooms and Truffels, the Crum of a Penny white Loaf foaked in Milk, all forts of fweet Herbs, and a few Gives, and beat it well altogether^ feafon it with Pepper, Mace, and Salt, and put in the Yolks of three or four raw Eggs, and beat it well again ^ and if you find it too thick, put in fome Cream and if too thin, fome grated Bread - then make a Rim round the Difii you defign to ferve it on, with fome of the Forc’d- Meat, and your Snipes muft be roafted off, and cold*, then you muft cut them in long thin llices, with fome boned Anchovies, fame hard Eggs mingled, fhred Parfly, and a Le¬ mon cut in Dice, arid-fome Cabbage Lettuce cut Tl^e Cofnpledt Englifh coo 17 cut fine, ‘aiid well dried, and a few young Onions, all minced together j, . make a dozen Balls of forrte of the Forc’d-Meat, thebignefs of Chefnuts, arid roll thein ill beaten Yolks of Eggs,' theii in ‘Crumbs of Bread *, put them into the t)iih among the, other things, and cover it all over with the reft of the Forc’d- Meat, and then gild if over with Yolks of Eggs, and crumbed Bread, and bake it till of a good brown Colour^' then ferve it for the firft Courfe, . . . . »• * • * ■*!,. To Hafb partridges'. _ 1 / f ^ LE T your Partridges be larded and roafted j / then take away the Skin, .and hafti the Meat with foitife raw Ham, Truffels, Mufti- fooms, and feafon it with Pepper and Salt; and put it into a Sauce-pan, with fome good Gravy made of Veal, and give it two or three turns over the Stove; and .thicken it with aCullis made of Partridges, which you muft make after this manner* Take a Brace of Pattridges, and Bard, and roaft them ^ -and when they are roafted, piltthem into a;Mciri- tar and pound them, Bards; (dices of fat Bacon) and ally then put into a Sauce-pan fix raw Truffels and Mulhroora§, tfrid Iweet Herbs, as Garden-Bafil, Thyme, and a few Gives, and' tofs this up with melted Bacon, or fweet But¬ ter then put in your pounded Partridges, and put to it fome good Gravy, and let it fimmer C over t 8 C O U R T C o O K E R Y : Or, over the Fire a little, and ftrain it through a Sieve and after this manner you may make a Cullis of any Fowls that you have by you, and make Hafhes of them the fame way as you do of Partridges: Let them be tame or wild Fowls, remember when you ferve them up to wring in the Juice of fome Lemon, and ferve them hot in little Dilhes. J. ^rown Frkajfey of Chickens^ or (Fy^hbets. CU T them in pieces, and fry them in brown Batter ^ then have ready a Pint of hot Gravy, a little Claret, White-wine, ftrong Broth, two Anchovies, two Ihiver’d Pallats, a Faggot of fweet Herbs, a little Pepper, Salt, Mace, Nutmeg, and fome Balls, thicken it with brown Butter, and fqueeze on it a Lemon. A White Frkajfey of the fame* CU T them in pieces, and wafn them from the Blood, and put them in a Stew-pan on a gentle Fire, with a little ftrong Broth ; feafon them to your Tafte, and tofs them up with Muflirooms, Oyfters, and Anchovies: when almoft enough, put to them a Pint of Cream, and thicken it with a bit of Butter, roll’d up in Flower. Vidgeom The Compleat Englifli COO ^9 T^tdgeons Surtout. CLeanfe your Pidgeons, and make for them Forcing, as is hereafter direfted 5 then tie a l2irgt Scotch Collop on the Breaft of each , fpit and cover them with Paper, and roaft them 5 then make for them a Ragoo, and gar- nifh the Difn with 11 iced Orange. CUT your Woodcocks in four quarters, and put them into a Sauce-pan j but re¬ member to fave the Entrails, if they be new, to thicken the Sauce: Put to your Meat, when in the Sauce-pan, fome Truffels, and Sweet¬ breads, and tofs it up all together, with fome melted Bacon, and put to it fome good Gravy, and feafon it all together with Pepper, and a little Oniony pour in a little White- wine, and ftew it all together j and when you think it*s enough, put in the Entrails you faved, to thicken the Sauce, if you think them good enough j if not, you may make ufe of any good Culiis you have by you. Before yoii put in your Thickning, ftim off all the Fat, very clean , lay your Woodcocks in your Difh, and pour your Ragoo hot over them j fqueeze in the Juice of an Orange, andTerve them for the firft Courfe. C 2 20 C o U R t G O O K E R Y : Or, To drep Woodcocks another Way, FIrfl: half roaft them, then cut them in pieces, and put them into a Sauce-pan, and put to them fome Wine, according to what quantity of Woodcocks you have, with fpiiie Truffels, Mufhrooms and Capers, and let them all be minced with a little Anclio vie, and ftew it all together but be careful you don’t let it boi4 and when it’s done, take off all the Fat, and thicken it with a good Cullis, and wring in the Juice of an Orange, and ferve it up. ^0 make a of Snipes* CUT them in four, and tofs them up in melted Bacon, or Butter, biit let all their Entrails remain with them feafon them with Pepper, Salt, and the Juice of Mulh- rooms, and ftew, it together till it’s done , then wring in a Lemon, or Orange, and ferve them. up. To drep aWild-Tuck^with Lemoh-Jukei A ,TTx\If roaft your Duck, then take it olF JL JL the Spit, and lay it in a Difh^ carve ^ it, but leave the Joints hanging together: In the Incifion' put Salt, and beaten Pepper, and fqueeze the Juice of Lemons , turn it on die Breaft, The Compkat Englifli COO 21 Breafl:, and prefs it h^d with a Plate, and fet it a little to flew on your Stove:, turn’^ it again, and ferve it hot in its own Gravy. Toft ew a 'Duck^ or tame. - • I '• ^ TiAke a Stew-pan, and put at the bottom of ‘it flices of Bacon aiad- Beef'; addr foirie Parfnips, Carrots and]Onions fliced; and fame llices of Leman, -a few- Savory Herbs^ ; with Pepper, Salt, and Gloves^ then' put in^ your Duck*5 cover it, and put^Fire under and- over it; when it is ftew’d enough, take, upithe t Duck,' and make a Ragdo. of Lambs SweeW> breads, with Gbcks-Combs, Ttuffe|s, ' rooms, and Artichoke^bottoms: Tofs up all this in melted Butter^ and pourp^n the Dnckc N. B. That Teals are dreli the feverah ways as Tucks ^ with the fame Sauce f but they do not require fo long a time^m.-. 5 drejjing. ' ’ • ^ ' - * • t- \ To pro'll Chickens'. • <♦ . • i % 1 . . . Ake fat Chickens, and flit them down the' Back ;/feafon them with Pepper and Salt, and lay them on a clear Fire, notvtoo" fierce; lay the Infide next the Fire; when half done, turn them very often,' and bafte them very well, and drew on the Rafpings of Freivch Bread, fifted fine. For Sauce, take a Handful of Sorrel; dip it in hot Water, then C 3 drain It Court Cookery: Or, drain add half a Pint of Gravy, a Shalot Ihred fmall, a little Parfly and Thyme, a bit of Butter to thicken it, lay your Sorrel in Heaps, and pour on the Sauce. . \ bullets with Cream. LArd and force your Pullets with their own Flefh, boil’d Ham, Mufhrooms, Sweet¬ breads, Oyfters, Anchovies, grated Bread, the Yolk of an Egg, a little Cream, Spice, and a little Herbs and when done, pour on them a fine white Ragoo ofMulhrooms, Oy¬ fters, Sweet-breads, Cocks-combs, Truffels, Morrels, and Cream thicken’d with Eggs. A Widgeon CuUis. ROaft three Pidgeons, and then beat them in a Mortar, and take three Anchovies, a few Capers, Mufhrooms and Truffels, a few Oyfters, all fliced very fmall, and mingle them with your Meat, and tofs up all toge¬ ther in your Stew-pan, with a little melted Lard ^ pour in fome good Gravy • pafs your Cullis through the Strainer, with Orange or Lemon-Juice, and thicken it to your Palate, Chickens Compleat Englifh COO 23 Chickens Fond with Oyjlers. LArd and trufs them, make a Forcing of Oyfters, Sweet-breads, Parlly, Truffels, Muflirooms, and little Onions^ chop thefe together, and feafon it, mix it with a piece of Butter, Yolk of an Egg, and tie them at both Ends, and roaft them: Make for them a Ragoo,' and garnifli it with fliced Lemon* 4 Fncajfey made for anjnjlalmcnt Vinner ' at Windfor. ^"T^Ake fix Squab Pidgeons, and fix fmall Chickens, fcald' them, and trufs them, and fet them by ^ and then have fome Lamb- ftones blanch’d, parboil’d, and llic’d j and fry fome Sweet-breads flower’d : Have alfo fome Afpara^us Tops, the Yolks of two Egg?^ fome Piftacho Nut-Kernels, the Marrow of fix Marrow-bones ^ let half the Marrow be fry’d in white Buttery let it be kept warm till near Dinner-time j then take your Stew-pan, and fry the Fowls and Pidgeons with fweet Batter ^ when fry’d, pour out the Butter, and put to them fome Gravy, large fry’d OyJders, and a little Salt, and put in the hard Yolks of Eggs, the reft of the Sweet-breads not fry’d j the Piftacho Nuts, x4fparagus and Marrowy then ftew them well, and put in a little grated Nutmeg, a little Pepper, and a little Shalor, C 4 and 24 C O U R T C O O K E R Y\: Or, and three or four Spoonfuls of White-wine • then have the Yolks pf ten Eggs, dilfolv’d in a Difli, with fome White-wine Vinegar, and a little beaten Mace, and put it to the F^i- calTey ^ and cut fome white Bread in Sippets, and lay at the bottom of the Difli fet on Char¬ coal, with foine Gravy y ther> give the Fri- caffey two or three tofles up, and pour it oh the Sippets ' garnifli your DiOi with firy’d Sweet-breads, , Marrow, Oyfters, and fliced Almonds, and ferve it up. ^ A Quantity of Veal Gravy, according ,t;o the Bignefs of your Difh of Wild-Fowl, feafon’d with Pepper and Salt 5, fqueeze irt the Juice of two Oranges, and ,a little Claret: Thisf will ferve all forts of Wild-Fowl. To Frkajfey Chickens. TAke three Chickens/ pull off the Skins, and cut them in pieces-^ put in as much Water in the Stew-pan as will cover them j put in two Blades of Mace, a little Salt, a Pint of White-wine, and let them ftew till enough. Take a little Lemon, the Y^olks of two Eggs beaten in the Lemon-Juice, with fome fweet Butter, and ferve them. The Compkat Englifli C 00 a ^ To hoil a'Turkey with Oyjlers. , Ake half a Pint of Water, half all chovy, three fpoonfuls of Oyfter Li¬ quor • thicken it well with Flower over the Fire; then flew your Oylkrs with the reft of the Liquor, . and two Blades oFMace, and a little whole Pepper; then take_ out your Oyfters, and ftraih ^11 the Liquor ; Wheh your Turkey is aliipft ready, put all, your Sauce together, with a piece of Butter, and a fpoohful or two of Gravy, a fpoonful of White-wine, a little Lemon-Juice, and fhake it over the Fire,"and pour it over the Turkey, and ferve it. . . , • r, j A Sauce for Cartridges ^ Cheafants, or Turkey~<Polts. ^1 ^Ake a Penhy-Loqf, and cut off all the ^ -*■ Cruft, and cut the Crumb.in three flices, and put it in a Pint of cold W^ter, and.fet it over the Fire till it boils; then take it off, and drain away the Water, and put to it a Quarter of a Pint of Gravy, a little Pepper and Salt, a Hide or two of Onion or Shalot, and fet it over the Fire, and malh the Bread with a Spooq; then boil it half a quarter of an Hour, and, ftir in a Qiiarter of a Pound of frefti Butter, and ufe it. Common Co u R T Cookery: Or, Common Sauce for bullets or Capons. Ake foine ftrong Broth, and chop the Necks of your Fowls and put into it, and put a little Pepper, a fmall Onion, two Anchovies, and three fpoonfuls of Oyfter-Li- quor; boil all thefe together half an Hour, then fqueeze in a little Lemon j pour your Sauce off from the Necks and Pepper, and put it into the Dilh ; then put in the Fowls, and garuifh the Dilh with fliced Lemon^ To dreji Snipes. FIrft flit them, and walk them, but take nothing out of their Bellies j tofs them up in a Stew-pan, over a clear Fire, with a little melted Bacon j feafon them to your Palate with Pepper and Salt j pour in fome Ketchup, and when they are enough, fqueeze in the Juice of a Quarter of a Lemon j gar- nilh them with Lemon-peel fliced, and ferve them. Forcd'Fowls another Way. •*'1 '■Ake fbme Forc’d-Meat, and half boil it -»• in Water j then bone and fluff your Fowls, and half roafl them j make fome good Gravy • and put them into the Gravy, and put in a fmall Loaf of fine Bread j boil it pretty thick j 7he Compleat Englifli COOI^ 17 Ithick j then take them out, and add forae White-Wine, Lemon, and all forts of dry’d IS pice; then put in fome Forc’d-Meat Balls, IBeef-Pallats and Cocks-combs : ' Let your Forc’d-Meat Balls be fry’d, and the other Iboil’d. > ■ Geefe a la dauhe. ^ ' ■ .1 i LArd your Geefe, . and feafon them with all forts of Spice, Bay-leaves, and Herbs/ and a little Lemon-peel, put them in a Nap¬ kin, and boil them in Broth made of Veal and White- wine; boil thernjtender, and .if you eat them cold, which is generally the way of eating them, . let them cool in the Lt quor. they were boird 'in ; and if hot, make a Ragoo of Cocks-combs and Veal Sweet¬ breads, and fuch things as you have by you, and ferve them. N.B. Tou may drefs Turkeys^ Capons^ Par^ tridges^ or any other Fowls the fame To boil T^ullets and Oyfters. BOil them in Water and Salt, with a Piece of Bacon: For Sauce, melt a Pound of Butter, with a little White-wine and ftrong Broth, and a Quart of Oyfters; then put your Pullets in the Dilh, cut the Bacon, and lay X about a 8 C o U R T C O O K E R Y : Or^ about them with a Pound or two of fry\i SsU' iges^ and garnifh it with fiiced Lemon. Jj.... Hi. . Jn admiraMe Way' to hod Fowls. Boil them as aforefaid, to the Sauce, tofs up Sweet - breads, Artichoke - Bottoms, Lamb-ftones, ^ogks-c0mbs,^.and hard Eggs, all lliced in ftrong Broth, and White- wine, with' Afpafagus-Tops, ' and Spice y thicken i| with? a [bit of ^ Butter S fcneaded in Flower 5, garriilh tlie rDifli with fliced Lemon. 1 ; 7 7 F- -.ii j. ■ ' i ' . r, liTo 'dr‘e^>Chic kens and Jjparagus. • ■ ;!. ' it; "tci'-j Si s ■ ■' '■ J FIrft force your Chickens with good F or'c’d- Meati' and boil them ■')?hite; cut your;* Afparagu's-Xbps about an Inch in Length, and parboil. itin Water, a little Flower and But¬ ter, and drain it well^ then -put into youn Sauce-paq a little Butter:;and Salt, and diffoive it gently^;^ add/tq^ the Afparagug a little minc’d Parfl}' and fweet Cream, a little Fennel, fome Nutmeg grated, Pepper and Salt-, then ftew it over a gentle Gharcqal-Fire, fqueezing in it a little Leihon-Juice, and fo ferve it on yourjChickens. 7 ; • " T}?e Co7?ipleat ^nglifli COO IQ 2^ To Fricajfey TOfs them up in -a Sauce-pan, with -a Kttfc melted Butter, fome iVIufhrooms and TrufFels, with a llice of Ham well beaten; feafon them with Salt, Pepper, CloVes, and a Faggot of favory Herbs;,^ put ia a little Flowery give it two or three Turns oyer the Stove, and moiften it with" Gravy add , a Glafs of Champaign Wine, and let it fimmer over a gentle clear Fir when-^ajteoft done, thicken the Ragoo with two' bt three Eggs, beat up in Gravy or Verjuice, ^^nd fetve them^ •'rr ' ; ' ’ > j' ' > To ^oaj} Quails, jii % WHen your Quails are pick’d^ , drawn, and trufs’d, Bard them wKh'.pa^ and under the Bacon put a Vine-leafytye, on your Bacon and Vine-leaves with Packthread ; lay them down to roaft at a^ quick Fire ^ ,an4 lefs then half an Hour will roaft them ^ and when they are near roafted,-take off your Bards, and dredge tllem^ with a few Bread .Crumbs. For Sauce,- take a little Gravy, and the Juice of a Lemon, and lhake them togei^ ther, fo ferve them up. ^ N.B. Rttffs and Reaves are drejl\ the fame - . \ way as Quails. ■ * i± dy. V Sauce, 4 * ■ .-4 « 3© Court Cookery: Or, Sauce for Ake a little grated Bread, three Shalots, *■- and a little Oyfter-Liqaor, and put it into half a Pint of Claret, and let all boil together half a quarter of an Hour^ then add two Anchovies minc’d, and a little But¬ ter ^ pour it into your Difii of roafted Fowls, and ferve it. To Force all forts of Fowl. TAke Veal Sweet-breads, Oyfters, An¬ chovies, Marrow, a little Thyme, Sa¬ vory and Marjoram, with fome Lemon-Peel, Salt, Pepper and Nutmeg^ put the Yolk of an Egg to them to make them ftick together j raife up the Skin of your Fowl, fluff it, and clofe it down again j fill their Bellies with Oyflers, roaft them, and ferve them up with Gravy Sauce. CUT fix Chickens into Quartets, cover them almoft with Water, and feafon them with Salt, Pepper, a Handful of fhred Parfly, ' h^ilf a Pint of' White-wine ^ when they are boil’d enough, add thefe to ihe Yolks of fix Eggs, with a little Nutmeg, Vinegar and Ketchup, and a good piece of Butter j warm all 17;e Compleat Englifh COO !(. 31 all thefe together, and pour them into a Soop- Difli, and ferve them. To dreji Tullets with Slices of Ham. FIrfl: trufs your Pullets, cut fome llices of Ham, for each Pullet onej beat them a little, and feafon them with fhred Gives and Parlly •, loofen the Skin of your Pullets Breafts with your Finger, and Hide in a flice of Ham between the Skin and the Flefti j then blanch your Pullets, by laying them before the Firej wrap them up in Bards of Bacon, and roaft them -y when roafted, and the Bards taken off, put them in a Dilh, and pour onithem fome Effence of Ham. , To hoil Widgeons. ^ , I' STuff your Pidgeons with fweet Herbs, chop’d Bacon, a little grated Bread, a little Butter, Spice, and the Yolk of an Egg j then boil them in ftrong Broth, White-wine Vinegar, Mace, Salt, Nutmeg, and Patfly ;ninc’d, and drawn Butter ; Garnifli your Dim with fliced Lemon and Barberries. To Force Fidgeons. ./TAke the Forc’d-Meat of Veal, and force the Breaft of your Pidgeons y then boil ! them, and garnilh the Dilh with fome pf the fame 31 Court Cooker y: Or, fame Forc’d-Meat bak’d : For your Sauce, take fmall Artichoke-Bottoms, boil’d tender, ftfairi them, and pour fome Butter, drawn thick, on your Pidgeons, and ferve them. T ¥■ ' • ^ ■ To Fricajfey Widgeons. i J YOur Pidgeons being fcalded and dra Wn^ cut them in Qijartersj put them in i Stew-pan, with a little melted Bacon, foinQ Cocks-combs, Sweet-breads, JVJuihrooms and TrufFels, a little Salt, an Onion flack with Cloves, Pepper, Salt, and a little minc’d Parfly, tofs them over a Stove, and dredge them with Flower 5 put to them a little Brothi but no Gravy, and let them fimmer over the Fire^ when enough, take ofF the Fat, and put in three or four Eggs, beat up in Cream, and a little miheed Parfly, and ferve it. To make a Cnllis of Capons. ‘ ROaft a Capon, and pound it well in C Mortar, then tofs up fome Crufts of Bread in Bacon melted j and when it’s brown; put to themrfome Parfly and Gives, and a few Muftirooms and TrufFels, all minc’d fmall; mix all together with: the p'o'unded Capon, and fet it a little while over the Stove j add to it as much ftrong Broth as you think prh- ■per, and ftrain it through a Sieve,; » / V. ' : - Tii The Compleat Etiglifli COO ^ ^ To make a Dtick^ Cullis. ROaft a Duck, and pound it in a Mortar, then brown fome Slices of Ham, and put them into a Pot, with a few Lentils, and boil them*, add to them four Cloves, foitie Savory, Gives, and half a Clove of Garlicky when ifs boil’d, pound it all well together, with the Flelh of the Duck, and tofs it up in a Sauce-pan, with melted Bacon ^ theil |K)ur to it fome Veal Gravy, arid ftfain it through a Sieve. To ^aft a Capon. Pick and draw yout Capon, and put your Finger between the Skin arid the Flefli,; to Idofen it ^ take the Bignefs of two Eggs of grated Bacon, add to this one Mufhrooin, one Trilffel, a little Parlly, arid fome Gives Hired fine, with Pepper, Salt and Spice ^ mix all this together, and put it betweeri the Skirl and Flefli of the Capon ; then lard the Capon with Slices of Ham and Veal, putting be¬ tween them a little fweet Herbs, Pepper and Salt, and put them on the Spit to a deaf Fire, but not too nearj when enough, ferve it with a Ragoo made of Veal SWeet-breads^ fat Livers, Muflarooms, Morels, Truffels, and Artichoke-Bottoms ^ tofs them up iri a i little melted Bacon, with fome Gravy^ When I D the 34 CoURTCoOKERY:0r, the Ragoo is enough, take off the Fat, and thicken it with Cullis of Veal and Ham, and ferve it. To Vrkajjey Widgeons in their 'Blood. Ake fome Pidgeonsfrom the Dove-Houfe, X juft before they are ready to fly, and bleed them to death, and fave the Blood, fqueeze a Lemon into it, or ’twill change j icald your Pidgeons, and cut them in Quar¬ ters draw them, and fave what more Blood you can put them into your Stew-pan, firfl: feafon them with Pepper and Salt, and a Fag¬ got of fweet Herbs i add Muj(hrooras,TrufFels, Morels, Cocks-cornbs, Sweet-breads, Pallats, and Artichoke-bottoms, and tofs them all up in melted Bacon throw in a little Flower, and two fpoonfuls of Gravy, and make it fimmer over a clear Fire^ when it’s enough, Ikim off the Fat, and thicken it with a Cullis j ftrain your Blood through a Sieve, and beat it up in the Yolk of an Egg, and put in a little minc’d young Parfly ^ when you are ready, pour in the Bloody and continue ftirring it (and not let it boil) till hot, and ferve it : Garnifli it as you pleafe. To TheXompleat Engliiih COO^ 3 f To !Boil ^bhets. TRufs them for boiling, and lard them with Bacon, then boil them quick and white: For the Sauce, take the boiled Liver, fhred it with fat Bacon, and tofs thefe up to¬ gether in ftrong Broth, with White-wine and Vinegar, Mace, Salt, Nutmeg" and Parfly minc’d. Barberries and drawn Butter; lay yoHr Rabbets'in a Difh, and pour it all over them, and garnifli with Dic’d Lemon and Barberries. An admirahle Cullis. TAke, according to the Quantity you wou’d itiake, three Pounds of lean Veal, with half a Pound of Ham ; cut it in Dices^ and lay it in the Stew-pan ; put to it a little Diced Onion, Carrot and Parfnip, then feB it over your'^Stove ; when it begins to Dick, and you find it has a good Colour, p'tit to it' a little melted Bacon, throw in a little Flower, and keep it moving; wet it with ftrong Broth and Gravy, of each alike; feafon it with foUr Cloves, half a Leek, fome ParDy^ . a Bay-leaf, Truffels and Mufhrooms minced fmall, and the Cruft of two or three French Rolls ; let all this fimmer together near an Hour ; take out the Dices of Veal, that they may not dif- D 2 colour l6 Court Cookery: Or, colour then ftrain it through a Sieve: This may be ufed to ail manner of Ragoo’s. To fiew Widgeons White. TAke twelve Pidgeons, with their Giblets, and quarter them, and put them in a Stew-pan, with four Blades of Mace, a little Pepper and Salt, with juft Water fufficient to ftew them without burning^ let your Fire be clear, and not fierce j when they are ten¬ der, thicken the Liquor with the Yolks of two Eggs, fix or feven fpoonfuls of fweet Cream, a little Butter, and a little ftired Thyme and Parfly j ftiake them all together, and garnifti it with Lemon. To dreji a Green Gooje. TAke a Stew-pan of a convenient fize, and cut your Goofe in two; put at the Bottom of your Pan, Bards of Bacon and Beef, with Onions, Savory, Thyme and Mar¬ joram; with Carrots, flices of Lemon, Pep¬ per, Cloves and Salt : Put in the Goofe over a good Charcoal Fire, till enough, often ftir and turn it ; then make a Ragoo of Green- Peafe, tofs’d up with a little Frelh-butter and Flower, a Bunch of Herbs, Salt and Pepper ; moiften it with Gravy ; and when you ferve it, thicken it with:the Yolks of two Eggs, beat The Compleat Englifli C0OJ^. 37 in Cream : Di(h up your Goofe, and pour the Ragoo upon it. This Ragao ferves for a Breaji ofVeal, or Ridgeons Jiew’d. To boil Geefe. ■ Let them be powdered, and then fill their Bellies with Oat-meal, which is beft firft to be fteep’d in Milk j or if you like it, a little fmall Broth, warm 't You may feafon it as you pleafe, with Herbs, Onions, and Spice, and fome will put ’ in Beef-fuet j but that is as you think ’twill be lik’d : When you have filled the Belly as you will, tye it at Neck and Vent, boil it with Greens and Roots, and ferve it up. Other ways. HAlf roaft your Geefe, and then put them in a Pot that will hold them, with Thyme, Sage, and Marjoram, minced all to¬ gether, and boil them in fome fmall Broth, and you may make them either fweet or fa- vory j if fweet, put to them a handful of Raifons of the Sun, Sack, and White-wine, a Blade of large Mace, a little Sugar and Butter, beat up thick ^ ferve it upon Sippets ^ iffavory, it muft be ftrong Gravy, with more Hcfbs, and thickened with a little Brown of Flower. To ^8 Court Cookery: Or^ To roajl Lurks, i W Hen they are pickM^ tryfs their Feet on their Backs, and not draw them, and you may iard them with fmall Lards of Bacon, or you may put them on a wooden Skure, and put a little Bard pf Bacon between two of them, and tye them on a Spit, when^ they are near done, dredge' them with Salt^ and fine Bread-crumbs, andi juft erifp them : You may put in the Difh , with ' them fry’d Bread-crumbs*, or Verjuice, ' Pepper, and Salt, with the Juice of an Orange, and ferve them.^ N. Be Tou may make FricaffiySy or Ragoosy or Puptons of thefe as you make of other Fowls -y but they are generally done whole y and OxLbirds are done the fame ways with Larks^ but then you 7nuji mind to draw them* » To Jletp Wild- Fowl. ROaft them till half enough, and cut them in pieces^ fet them over a Chafing-dilh of Charcoal, with half a Pint of Claret, and the fame C^antity of Beef- Gravy, firft boil’d and leafon’d with Spice and Shalot ; ftew it in this Liquor till it’s high colour’d, and well mix’d, and then ferve it, ^ Frl- 39 The Compleat'En^x^h COOI^ A Fricajjey of Lamb. CU T a Hind-quarter of Lamb into thin llices, and feafon it with Salt, Nut¬ meg, Mace, Pepper, fweet Herbs, and a Shalot, and fry them , tofs them up in ftrong Broth, White' wine, Oyfters, Balls and Pal- lats ^ take either a little brown Butter, or an Egg or two to thicken it, or a bit of Butter roll’d in Flower: Garnifh with flic’d Lemon. To ^ajl a Hare. LArd one Side of it, and not the other, then fpit it ^ whilft it’s roafling, bafte it with Milk and Cream 5 ferve it with thick Claret Sauce. To L(pajl a Hare. Ake the Liver of a Hare, fome fat Ba- JL con, grated Bread, an Anchovy, Shalot, a little Winter-fa vory, and a little Nutmeg ^ beat thefe into a Pafte^ and put them in the Belly of the Hare *, bafte the Hare with Stale- beer 5 put a little bit of Bacon in the Pan , when it’s half roafted, bafte it with Butter. For Sauce, take melted Butter, and a little bit of Winter-fa vory. I Another 4© C o u R T C O O K E R Y : Or, Another Way of 'Drejfmg a Hare. BAfte it with Stale-beer, till the Blood is wafh’d ofF , then empty the Pan ^ put into It fome Cream, a bit of xAnchovy, a bit of fat Bacon, a little bit of Onion, and bafte it with this till it’s enough ; Then take a little Butter, fame of the Liquor out of the Pan, and mix it for Sauce. You may put the Pud¬ ding, as above, in the Belly of it. To CL Hare. LArd him with Bacon, and make a Pud¬ ding qf grated Bread, the Heart and Lir ver parboil’d, and chopt fmall, with Beef- fuet and fweet Herbs, mix’d with Marrow, Cream, Nutmeg, Salt, Pepper and Eggs^ fow up his Belly, and roaft him. When ’tis done, for Sauce, draw up your Butter with Cream, or Gravy and Claret. To make Ejjence of Ham. _ f TAke a Quantity of H^m, and cut the Fatfrou) the Lean, and cut them both thin, and beat them well with your Rollings pin j then put them in your Stew-pan, with Carrots, Parfnips, Turnips and Onions, cut in thin Slices, and fet it over a clear Fire, co¬ ver’d down ciofei when it fticks to the Pan, turn I The Compleat EngiiQi C 0 0 41 I turn ir, and dredge it with Flower, and pour in a Qiiart of ftrong Broth, a Qjiart of Veal Gravy ^ and put in two or three Trulfels and Mufiirooms, or feven Cloves, fome Parfly, Gives, Bafil, a little Leek and Garliek, and ^he Crufts of three French Rolls, and let it limmer over a clear Stove near an Hour, and ftrain it through a Sieve, and pour it into your Gallipots for ufe, and cover it with Bladder and Leather. Sauce for a Thea/ant, or moji Land Fowl. Cl U T fome White-bread very thin, and I boil k in clean Water, with two Onions fluff’d with Cloves j fome Gravy, White- wine, half a Nutmeg grated, a little Pepper and Salt, and ftrain it j then boil it up to a good Thicknefs, and add the Yolks of three Eggs, and a little Lemon, or Orange-Juice. To Stew Giblets. PArboil them, and tofs them up in a Stew- pan, as a FricalTey, and put into your Stew-pan fome good ftrong Broth ^ cover them clofe, and let them ftew gently, till the Broth is near wafted; In the mean Time, take twq French Rolls, and let them fimmer in ftrong Broth i and when ready to ferve, place them in the middle of your Dilh, and lay your jGiblets upon them, and round theiuj pour ! 2 oq 4^ Court Cooker y: 0^ on fome Mutton Gravy, made thus : Roaft your Meat about half, then prick it, and fqueefe it in a Prefs, to force the Gravy out : Take two fpoonfuls of good Broth, wet your Meat with it, and prefs it again j fait it, and keep it in an Earthen Pot, and ufe it as you want it. ' Salamonguniy. ■ TAke fome of the Flefh-part of a Turkey, and the like Q,uantity of a Chicken minced very fmall, a few hard Eggs, and half the Whites^ fome Anchovies, Capers, Mulhrooms and Lemon-pebl, minc’d very fmall ^ a little Sorrel, Cives, and Spinage : Mix and mince all thefe well together, and pour over it the Juice of Orange, Lemon, Oil and Vinegar, and ferve it : Garnifh with Barberries. FISH. ^he Compleat Englifl\ COO 45 FISH. To StetP Carps an admirable Way. t SCRAPE and gut them,' and put them ' into a Stew-pan with the Blood, and half a Pint of White-wine Vinegar, and as much Claret as will cover them, with a bundle of fweet Herbs, one Onion, two or three An¬ chovies, and Jamaica Pepper fet them over a Charcoal Eire, and let them ftew gently j you muft turn them two or three times; When they are ready, take them up out of the Liquor into a Difli, and keep them hot ^ then put in half a Pound of Butter, and the Yolks of two Eggs, and fome Mulhrooms, ' and lhake it over the Fire to thicken then pour it over the Fifh. If you pleafe, you may leave out the Blood, and put in Oyfters and Shrimps. To Step Carps. TAke a Brace of living Carps, knock them on the Head, open the Bellies, and wafh out the Blood with Vinegar and Salt; then cut th^m clofe to the Tail, and to the Bone, 44 Court Cookery: Or, Bone, and wafh them clean , then put them in a broad Stew-pan, and put thereto a Quart of Claret, half a Pint of White-wine, half a Pint of Vinegar, a Pint of Water, a Faggot of Herbs, Nutmeg, large Mace, four or five Cloves, two or three Racers of Ginger, a little whole Pepper, an Anchovy, and cover them clofe*^ let them ftew a Quarter of an Hour, then put to it the Blood of the Carp, and a Ladle of Butter, and ftew it over a Charcoal Fire till enough, lay about it the Spawn, Melt and Livery ftick them on Toafts, and eat the Liquor, as Broth. I To Stew Carps-t^yal. BLeed them to death, and draw the Guts clean out of their Bellies, and walh them, and lay by the Melt^ then fteep them in Claret with Spice, an Onion, Horfe-radifli, and Lemon-peel, Salt, and White-wine Vine¬ gar, and let them ftew gently over a clear Fire, about half an Hour^ then draw up fome Butter kneaded in Flower, with fome of the Liquor your Carps were ftew’d in, with Anchovies, Oyfters and Shrimps; then thicken it with C|aret, and a little Flower, and lay fome Sippets at the bottom of the Difh, and your Fifh thereon ; then pour in the Sauce; garnilh with the Melt, fry’d in clarify’d Butter, and Lemon. \ A Carp 7%e Compleat EngViih coo !(. 4^ < ji Carp larded with Eel in a ^goo. TAke a large live Carp before he waftes, fcale and flice^hiin, from Head to Tail, iin live or fix ‘llices, on the one fide, to the (Bone^ then take a good Silver Eel, and cut lit as for Larding, as long and as thick as your llittle Finger, roll’d in fweet Herbs, Spice, tend Bay-leaves powder’d ; then lard it very thick on the flafli’d Side^ fry it in a good Pan of Lard , theii make for it a Ragoo, with iGravy, White-wine Vinegar, Claret, the Spawn, Mufh rooms. Capers, grated Nutmeg and Mace, a little Pepper and Salt, thicken lit with brown Butter, and garnifli it with iflic’d Lemon. To Gutter Lohjfers. ^ ^Ake out all the Meat, and put it in a Sauce-pan, with a little feafon’d Gravy, a little Vinegar, and drawn Butter, and fet it over a Fire for a little while j then fill your Shells, and put the reft in fmail Plates. To Fry Eels. STrip them^ take out the Bones, and cut them in pieces, and lay them for about two Hours in Salt, Pepper, Bay-leaves, llic’d Onion, Vinegar, and Juice of Lemon j then i flower 4^ Court Cookery: 0/*, flower them w'ell, and fry them in clarify’d Butter, and ferve them : Gamifh the Difh as you pleafe. Spitch-Cock^Eels. O R this way of drefling, the Eels mul? r be pretty large, clean your Eels very well with Salt, and a coarfe Cloth ^ then Ikin and gut them, clean and cut the Eels in four pieces, and notch them in the Sides, and feafon them with Pepper, Salt, Mace, and fome Sweet-herbs chop’d fine, and rub them over with Butter, and flip the Skin on again ^ tye them at both ends, and broil them over a gentle Fire-, ferve them with drawn Batter, and fry’d Parfley round them. Lohjlers (Rafted. TAke a Lobfter^ or as many as you will, when alive, and bind them to a Spit with Packthread, with the great Claws out- fl:rait,and the fame Time will be required for roafting, as boiling, and bade them with Butter and Vinegar, and if you pleafe you may tye a bunch of Herbs to a Stick, and dip it in the Butter and Vinegar, and bafte with that, and mind in the roafting -to fait them • ferve them up as they come off the Spit, wim Batter in a China Cup. Another The Compleat Englifli CO 01^. 47 Another Way. ' Alf boil them, take them out of the Shells, and Lard them with fmall Lards of fait Eels, or Anchovies, or if you will with Bacon j Lard the Claws, and Tails, and Spit them on, a fmall Spit, putting the Lards between any of the above things, and I- adding of either. Bay or Sage- leaves ; roaft the Barrel of the Lobfter whole, and ftick in the Filh, here and there a Clove; roaft it at a quick Fire, balling with good Butter; make a Sauce with Butter, Claret, Vinegar, Pepper, Nutmeg, and the Grayy of the Meat, with a little Salt, and a flice of Orange, and put in the Dilh, and the roafted Lobfters to it. To Fry a Carp. Cale and draw your Carp ; SCale and draw your Carp ; flit it in two, and ftrew over it Salt; flower it very well and fry it in Butter clarify’d: When it’sfry’d^ prepare a Ragoo of Mulhrooms, the Melts of Carp and Artichoke-bottoms; fry thin flices of Bread, and put them into the Sauce, with a little flic’d Onion and Capers; let them boil in it ; then put your Carp in a Dilh, with your Ragoo on it, and let your Garnifli be fry’d Bread, and fliced Lemon. Serve it hot. To _ • » t '48 Court CookerV: Or, To Dref Cray-Fijh. Boil them in Water, pick out the Tails, and take away the fmall Claws, leave the large ones, but take the Shells from them j tofs them up with frefh Butter, Mulhrooms, and Truft'els; moiften them with Filh-broth, and fet them a fimmering over a gentle clear Firei when ready, thicken your Sauce over the Stove with the Yolks of two Eggs^ beat in Cream, mix’d with Ihred Parfly, and ferv^ them. Jn admirable Way to ^afl a Spit your Pike at length, with a Splinter on each fide, and a Bundle of fweet Herbs, and an Onion ftuck full of Cloves, and three Bay-leaves in the Belly, and wound about with Thread to fatten it • then take a good bunch of fweet Herbs, and put Butter on them, and batte it with, inttead of a Batting- Ladle, and fo roatt it; For the Sauce, have three Onions ttuck with Cloves, boil’d in White- wine. Anchovies, Bay-leaves and But¬ ter, thicken’d with grated Bread, T%e Compleat Englifh COO ^ To 'Drejs^ a Tike mth OyJlers. * FIrfl: fcale and gut it, and . wafli it clean ; cut it in pieces, and put them into a Stew-pan, with White- wine, Parfly, Gives, Muflirooms, and Truffels all of them hafh’d together, with Salt, Pepper and Butter, and fet it ov^r a Stove to ftew^ blanch- fome Oy- fters in Water,, and a little Verjuice^ then throw them, with their own Liquor, into the Stew-pan, but not till the Pike is near enough when done, ferve it, garnifhing your Dilh with flicM Lemon. ^ To T^ajl a Tike. SCale and llalh a Pike from Head to Tail, lard' it with Eels Flefli,'^ roll’d in fweet Herbs and Spice, and bafte and bread it j roafl: lit at length, or turn his Tail into his Mouth, and fet it in., the Oven: Let your- Sauce be Butter, Anchovies, the Row and Melt, and IMulhrooms, Gapers, and Oy fters. \ ' ' A budding fQT the 'Belly of a Bike. TAke Crumbs of Bread, finely grated, work’d up in a Lump^ with Butter, and feafon’d with a little Anchovy, finely (hred, a dittle Onion (bred, and fweet Herbs, with 'a E little 50 C O U R T C o O K E R Y : Or, little grated N utmeg, and the Liver of the Fifli. 2^. B. The Liver is not always put in. To !Bo}l a Cod's Head, SET your Kettle on the Fire, with Water, Vinegar and Salt, a Faggot of fweet Herbs, and a large Onion j when the Liquor boils, put in the Head, on a Fifli-platej in the Boiling, put in cold Water and Vinegar j when it’s boil’d, drain it welly, and for the Sauce, take Gravy and Claret, boil’d up with a Faggot of fweet'Herbs, and an Onion, two or three Anchovies, drawn up with two Pound of Butter, half a Pint of Shrimps, and the Meat of a Lobfter fhred fine • then put the Head in a Dilh, pour the Sauce thereon, flick fmall Toafls on the Head, and lay about it the Spawn, Melt and Liver j garnifli it with Parfly boil’d. Barberries and Lemon. ' ■ To drej^ Crim^t Thornhack. 'Y’^Ake a Thornback, and when ’tis gutted _ -*■ clean, cut the Sides off, and cut them in flices, all a-crofs the Grain of the Fifh, about an Inch and a half, or two Inches broad, and put them in, as you cut them, into a Pail of frefh Water for two or three Hours ^ and if ’tis frelh, and good, the Fiih will turn all in¬ to Rings ^ then make a Kettle of Water boil, with feafonings of Spice, and Herbs j let it ' boil The Compleat Eriglifli CO OB^ 51 boil a little time before you put in your Fifli, arid lefe than half an Hour will drefs them: You will put in the Jole and Tail be¬ fore the cut Sides, for it will take more boil¬ ing, when the Liver is boil’d, chop it very fmall, and draw a Pound of Butter, and put it in, with a (poonful or two of Muflard, and pour it over the Fifli, with the Juice of Lemony or you may ferve it with common Fiih Sauce, V To Stew byfleh. ^T^Ake a Quart of Oyfters (^Mehori, if you ■T" can get them) and clean them well from bits of Shells and Dirt, in their own Liquor j then ftrain that Liquor, and throw in a little Mace and Nutmeg, and fcum them clean * when they are near enough, put to them a little Parfly fhred very fine, the Yolks of four or five Eggs, and half a Pound of Buttery fliake it continually, or it will burn; To Stew barbels. FIffl: fcale and walh your Barbels, piit them into a Stew-pan, with White-wine, or Claret, ffefii. Butter, Salt, Pepper, and a Faggot of fweet Herbs ^ when they are ready, knead a bit of Butter in a little fine Flower, and put it in to thicken your Sauce, and ferve it. E 2 To 5 i C o U R T Co O K E R Y : Or, To ‘Trejs plaice an admit' able Way. TH E Plaice being gutted, wallfd, and \v ell dry’d, lay them in a Stew-pan, fealbn them with Salt, Pepper, Onion, flic’d Lemon, Bay-leaf, Gives and Parfly, with a little White- wine Vinegar, and fet them a ftewing ; when enough, take them off, and let them Hand in the Liquor a little to relifli it ; then put into a Sauce-pan fome frelli But¬ ter, two Anchovies, Ibme capers, fome whole Gives ; feafon it with Salt, Pepper, and Nut¬ meg ; add a little Flower, a little Vinegar and Water; keep turning the Sauce over the Stove, and when it’s ready, take your Fifli out of the Liquor, drain them well, lay them in a Dilh, and pour your Sauce on them. To ^roil Chuhs. Hen you have fcalded the Ghub, cut vv off his Tail and Fins, walli him clean, and Hit him through the middle ; then cut it three or four times on the Back, and broil it over Charcoal ; while it’s broiling, bafte it with good Butter, mingled with Salt, and fome Thyme Hired fine. To The Compleat Englifli COO 55 To Stem Oyflers. E T a Pint of Oyfters be fet over the Fire, JU in their Liquor, with half a Pint of White-wine, a Lump of fweet Butter, fome Salt, a little White Pepper and Mace ; flew them gently, half an hour, then add more Butter, and tofs them all together : As loon as it’s melted, turn out your Oyfters, upon toafted Sippets, and lerve it. « To Fry Oyjlers for Garnifhfor Fif} or Ha[h. Flrft walh them clean in their own Liquor, and dry them very well ; then beat up the Yolks of four Eggs, with Spice and Salt, very fine,and Flower to make it thick enough to hang on the Oyfters ; fry them with a quick clear Fire in clarify ’d Beef-fuet. - p To make Tetty-Tatties of TAke the Flelh of three Carps, four Eels, and three Tenches, and fome Mufli- rooms halfftew’d ; mince all this with Parfly, Salt and Pepper, Nutmeg and Cloves, all pounded in a mortar, and as much Butter as Filh ; make your Patties of PufEjpafte, as be¬ fore defcrib’d, and bake them. T(P 54 C O U R T Co O K E R Y : G/:, To butter Shrimps. TAke a Quart of Shritrips, and flew them in half a Pint of White- wine, with a Nutmeg, beat up four Eggs, with a little White-wine, and a Quarter of a Pound of fweet Butter;, then fhake them well, and pour them into a Difli, Sippets being laid at the Bottom. ‘ ’ . To Stew Tench , U T your Tench, and wafh them clean, j fry them in brown Butter, then ftew them with VVhire-wine, Verjuice, a Faggot qf Herbs, Salt, Pepper, Nutmeg, a Bay-leaf, and a little Flower: When the Fifli is enough, put in Oyfters, Capers, Ketchup, and Lemon: Garhifli your Difti with crifpt Bread. A Jowl of Salmon boil'd. ^T^Ake a Faggot of fweet Herbs, a little Lemon-peel, fome Mace, Pepper, Salt and Nutmeg, two Quarts of Water, a Pint of Vinegar, Onion ftuck with Cloves, and fet thefe oyer the Fire to boil a good while, then put in your Fifhy half a Quarter boils it j take it up and drain it: For Sauce, take ftrong Broth, two Anchovies boiPd and ftrain'd, half a Pint of Claret, a little Lemon- Tie Compleat Englifii COO 5 j Juice, a Pound of Butter, a little Flower, with fome Shrimps tofs’d up therein*, pour this on the Fifli j garnifli with Lemon-peel. Oyjler Tetty-T^atties. ^T^Ake as many Oyfters as you wou’d make Patties, then mince the Melts and the Flefli of Carps, Tenches, Pikes and Eels, feafon’d with Pepper, Salt, pounded Gloves and White- wine wrap up your Oyfters in it, and put one in each Patty, with a little fweet Butter, and ufe them for Garnilhing, or fmall Plates. . • . \ To Stew Flounders- '^Ake fmall Flounders, and put them in a Stew-pan, with as much Water as will cover them •, put into the Liquor a Blade of Mace, fome Salt, a bit of Lemon-peel, and a fpoonful of Lemon- Juice j when juft dope, pour off the Liquor into a Sauce-pan, and melt your Butter with it j put in a piece of Ancho¬ vy, a bit of Shalot, Mufhrooms, and Ketch¬ up j draw it thick j Difli your Fifla with Sip¬ pets of Bread, and pour your Sauce over it. 5^ C O U R T C O O K E R Y Or^ To 'Bod a Turhut or Holyhurt. YOur Fifli being made very clean, make a Bouillon of half Wine ; and Water, and feafon it with Spice, Salt, Herbs, and Lemon-Peel •, let it boil fome time before you nut in your Filh, and boil it' half an Hour, fcum it as it boils, then take it up, and drain if, you may ferve it on a clean Napkin, with Lemon and Parfley, or in the Difh, with Fiih-Sauce upon Sippets, or plain Butten > Otherways Cahered. BOil it in Liquor as above ^ but only adding half a Pint of Vihegar,and a Bay- leaf or two, and let your Filh be cut three or four times a-crofs the white Side, before you put it a boiling, and ferve it any way as above. To make an excellent Sauce for Salmon* PUT into the Liquor of the Salmon, when you boil it. Salt, Vinegar and Macej take a quarter of a Pint of the Liquor, and draw your Butter with if, mince into it an Anchovy wafti’d clean, fome Lemon-Juice and Nutmeg, half a Pint of Shrimps j two fpoon- fuls of White- wine, with Ketchup and Mufli- jfooins. Tt The Compkat Englifli COO 57* To dreJS Crahs. ^ jj *" Ake out the Meat, and cleanfe it from the Skins j put it into a Stew-pan, with a Quarter of a Pint of White- wine, fome Crumbs of White-bread, an Anchovy, and a little Nutmeg ^ fet them over a gentle Char¬ coal Fire, with the Yolk of an Egg beat into it, a little Pepper^ and ftir all together, and ferve them. . _ . : ♦ V .. • ' - To Marinate '^aches. STeep them in the belt Saflet-Oil, with White-wine and Lemon-Juice, a little grated Rofemary, and a little Pepper j throw fome grated Bread' over them, and bake them in a flow Oven, ' till enough, and fet them in a Difli, garnilh’d with Parfly and fry’d Bread, and ferve them. - ■ . V To drejl Smelts. t t ET them ftew in a Pan, with Butter,' _/ . White-wine, a piece of Lemon, a little iFlowar and Nutmeg, and ferve them up with Capers. ; V * ■ k = 1 V V - 5-8 Gourt Cooker y': 0r, To dref^ Lampreys. E T them bleed, and fave tlieir Blood j then cleanfe them from Slime in warm Water, and cut them in pieces, which are to be ftewed in a Pan with White-wine,clarify’d Butter, Salt, Pepper, a Bunch of Herbs, and a Bay- leaf ^ then put in the Blood, with a little fry’d Flower and Capers, and garnilh with Lemon llices. To hroil Mullets. Flrft fcale and gut them, and gafh them on the Sides j then broil them over a cleat Fire, rubbing them with Butter till enough. For the Sauce, take fome clarify’d Butter, a \ittle Flower, Capers, Ketchup, a Faggot of Herbs, Salt, Pepper, Nutmeg, and Orange- Juice, and ferve them. To make a goo.d Sauce for^ all f reft) Fijh. TAke two Anchovies, .and boil them in a little White-wine a quarter of an Hour, with a little Shafot cut thin^ then melt your Butter very thick, and put in a Pint of pick’d Shrimps, and give them a Heat in the Butter, and pour them upon the Filh ^ you may add Oyfter Liquor, if you will. A Ragoc 7he Compleat Englifli COOJ^ 59 Flrft wafli and fcrape them clean, and fee there’s no Crabs in them, * and tofs them up in a Sauce-pan, with Savory Herbs and Partly, flired very fmall, feafon’d with Salt, Pepper, ‘Nutmeg, and frelh Butter: When the Liquor is wafted away, put in fome Juice of Lemon, and throw in a little Butter, kneaded in Flower, to thicken and make it Brown, and ferve them. OyJlcrAoayes. TAke as many French Rolls as you pleafe, cut a Hole on the Top, as big as a half Crown ^ and take out all the Crumb of the Loaves, and take care you do not break the Cruft ^ then open as many Oyfters as you think you will want, and ftew them in their own Liquor, with a Blade of Mace, and a little whole Pepper, and a very little Salt, and four or five fpoonfuls of French White- wine ^ take care to fcum it well, and thicken it with a few Bread-crumbs, rolled up in But¬ ter;, and fill up your Rolls with the Oyfters, and put on the piece which you cut off the Top;, put them on a Mazarene-difh, or a large Copper Pafty-pan, and pour melted Butter ov^r them and bake them in an Oven not too hot, till they be crifp. (5a C o u RT C o o K E R Y : Or, OyJleMoaVes another Way. « »• • ORder your Loaves as in the foregoing Receipt, that is, to take out the Crumb' carefully, and then foak them in Milk, then open your Oyfters and Blanch, and Bard them j then ftew them in a little of their own Li- i quor, and White-wine 5 then put to them as much Veal Gravy as you would to any Ragoo, with an Anchovy, and fome fcalded Parfly chopt thicken it with Bread-crumbs, and fill your Rolls with it, and put on your piece a-top, and tie them a-crofs Hvith Tape, and fry them crifp in frelh Butter or Beef-fuet ^ you will remember toTqueefe on the Juice* of a Lemon, before you fill your Oyfters in the Loaves. ^ ’ i f ' f . i • a I r. ? M ; Ragoo%, Tf^e Comi>leat EngliOi COO !(. 6\ Ragoo’s, Balls, Forc’d^Meatis, Harlhes, ^c. ' ■ A of Stpeet-breads. Lard and force the Sweet-breads with Muihrooins, the tender Ends of fliiva-’d Pallats, Cocks-combs boil’d tender, and beat them'in a Mortar, mix’d with fine Herbs and Spice, a little grated Bread, and an Egg or twoj then fry them thus forc’d^ then tofs them up in Gravy, Claret,- White-wine, with Cocks-combs, Mufhrooms, Spice and Oyfters, a dic’d Lemon j thicken it with brown But- tef, and garnilh it with llic’d Lemon and Barberries. t ; A ^goo of a ’Breafi of Ved. t One a Bread of Veal, and cut out a hand- 13 fome fquare Piece, then cut the other Parts into fmall Pieces, brown it in Butter; then flew and tofs them up in a Pint of Gra¬ vy, ftrong Broth, a little Claret and White- wine, an Onion, and two or three Anchovies, Cocks-combs, Lamb*ftones and Sweet-breads, blanch’d 6t CbURT CobKERY" O/*, blanch’d and llic’d with Balls, Oyfters, Truffels, Morels and Muftiroornsj a little Pepper, Salt, Mace, Nutmeg and Lemon- Juice i thicken it with brown Butter j put the Ragoo in the Dilh, and lay on the fquare Piece, dic’d Lemon, Sweet-breads, Sippets and Bacon fry’d in the Batter of Eggs j garnilh with flic’d Orange, and ferve it. To ^gpo a ^Breaji offeal another Way. TAke a Breaft of Veal, cut off the Neck and Flap, then fluff it with Forc’d- M^at, and lay it to roafl half an Hourj then take fdme flrong Gravy, and a Stew-pan big enough for the Veal, and burn fome Butter in it till it’s brown j then fliake in Flower td tllickeh yoiir Butter, and put in the Gravy, ' and let it boil | put in fome Anchovies j fluff a large Onion with Cloves, - and put it in ^ feafori it to yout TaEfte, with Pepper, Salt and Nutmeg, and put in your Veal j let it ftevr till enough^ make your Forc’d- Meat of Veal, Bacon, Beef-fuet, - feafoii’d with Pepper, Salt, Anchovy, Thyme and Parfly , put in two or three Eggs, and thicken it up with White- ' bread Crumbs : Make your Forc’d-Meat fore you roafl your Veal, and fluff all the way up the Brifket. Fry Balls far vour Sauce, and take out the Onion, and add Lemon. ^ Ragoo The Compleat Engliflb COOl^i 6i ■ A ^goo for Jet Vtfhes, k . ' Ake Claret, Gravy, fweet Herbs, Pep- per, Mace, N utmeg and Salt, toft Up in Lamb-ftones, Cocks-combs boil’d, blanch’d and fli'c’d, with' Sweet-breads flic’dj Oyfters, Muftifooms, TrufFels and Morelsj thicken thefe with brown Butter, and ufe it whetii call’d for. \ bombarded Veal. ■'^i 'Ake a Fillet of Veal, cut out of it five ' lean Pieces, as thick as your Hand, roll them up round a little^ then lard them very thick on the round Side ; then boil five Sheeps Tongues, lard and blanch them; make a well-feafon’d Force-Meat with Veal, lean Bacon, Beef-fuet, and an Anchovy; roll it up in a Ball; then make another ten¬ der Force-Meat with Veal, fat Bacon, Beef- fuet, Mulhrooms, Spinage, Parfly, Thyme, fweet Marjoram, Winter- fa vory, and green Onions; feafon and beat it, then put the Forc’d-Balls'into part of this Forc’d-meat, and put it into a Veal Caul, and bake it in a little Pot; then roll up the other part, which is left in another Caul, wet with the Batter of Eggs; roll it up like a Polonia Saufage;tie it at both Ends, and flightly round, and boil it. Your Forc’d-Ball being bak’d, put it in 2 ( the / 64 Court Cooker y: Or, the middle of the Difli, and your larded Veal being ftew’d in ftrong Broth, and fry’d in the Batter of Eggs^ lay round it, and the Tongues fry’d brown between each ; then pour on a Ragoo, and lay about it the other Forc’d- Meat ; cut as thin as a Half-Crown, and fry’d in the Batter of Eggs ; fqueeze on it an Orange, and garnilh it with flic’d Orange and Lemon. To make a good Fore Meaty to he ufed as Occajion requires* npAke four Pound of a Leg or Fillet of ^ Veal, and two Pound of fat Bacon, two Pound of the beft Suet ; boil them over a clear Fire three Quarters of an Hour, and throw them into cold Water, leaft your fat Bacon Ihould diflblve in mincing : Mince all •theie very fine, each leparate, and then all together ; then take the Crumb of four French Rolls foak’d in Milk, fixteen Eggs raw, Pepr per. Salt, Onion and Parfly, according to your Palate, half an Nutmeg ; and put all theft, with the above Ingredients, into a Mortar, and pound them very fine, and keep it for your Ufe; This may be uftd for moft Dilhes ; indeed in Pies, Eggs are not propen Morek I ■ Tl?e Comjyleat Engliflh CO O 6f Morels a4a Cream. A K E off the Stalks of your Morels, cut them in two, or three, according to ; their Bignefs, and walli them in leveral Wa^ ters till they are clean ; put them in a Stew- pan, with a little Butter, Pepper, and Salt, a 'little Thyme and Parlley, and ftew them a little over the Fire till moft of the Butter is wafted; then you may put in either Veal Broth, or Filh Broth into them, and ftew the Yolks of three or four Eggs, and a Quarter of a Pint of thick Cream. Serve them up 'with Sippets. N, B, Mulhrooms are done the fame way^ Olhes of Veal. 'T^Ake ten or twelve Scotch Collops, wafh them over with the Batter of Eggs, and feafon them, and lay over them a little Forc’d-Meat, and roll them up, and iroaft them ; make for them a Ragoo, and garnilh the Dilli with dic’d Orange. I Olives of Veal another JVay» \ '“T^xlke the Flefli of a Fillet of Veal, with lome Marrow, two Anchovies, thfe Yolks of two hard Eggs, a few Muflirooms and Oyfters, a little Thvme, Marjoram^ F ■ Par% 66^ Co urtCookery: Or, Parfly and Spuiage, Lemon* peel. Salt, Pep¬ per, Nutmeg and Mace finely beaten ; then rake your Veal Caul, and lay feveral Lays of middling Bacon, and of the Ingredients above, >one upon another, and roll all up in the Caul, to beroafted or bak’d ; and when it’s enough, cut it in thin Slices, and lerve it in a Dilli of flrong Gravy. To make OliVes of VeaL TAke a Leg of Veal, and cut off the Flefli in thin Slices ; take Thyme, Mar¬ joram, Par fly. Marrow, Cloves, Mace, Nut¬ meg and Salt ; chop all thefe together, and roll them up in fome of the long pieces ; then ipit them on a Bird-lpit, and tie them on ; and when they are roafted, make Sauce for them of Butter, and the Juice of two or three Oranges. J/i admirable Way of dr ef mg Co Hops. a Leg of Veal, cut it in thim X Slices, and hack them with the Back of : a Knife ; then lard them thin with Bacon ; then take a few fweet Herbs, and fome Nut- i meg cut fmall, ftrew over the Meat, and: flower them, and a little Salt; then take them and fry them brown in fweet Butter.! For the Stiuce, take half a Pint of Gravy, i a Quarter of a Pint of Claret, one An-! chovy,^ I ' Tlye Compleat Englilli COO IQ 6/ chovy, one Shalot ; Hired them and boil them together ; then put in a .Quarter of a Pound of fvveet Butter, the Yolks of two Eggs well beaten ; then pour out the Butter you fry’d them in, if any is left, and put in your Sauce, and lhake it together ; Difli them up very hot, with Lamb-ftones and Sweet-breads, fry’d brown ; garnilli your DiHi with Lemon, or Truffels and Morels. ■* -y Scotch-Collaps another Way. CU T a Fillet of Veal in thin Slices ; cut off the Skin and Fat, lard them with «• - M Bacon, make three Pints of Gravy, as for Soop ; flower your Collops, and fry them brown, and lay them by , then take a Quar¬ ter, of a Pound of Butter, and put it into a deep Stew-pan ; let it melt, and ftrew in a handful of Flower, fliaking and ftirring it till it’s brown ; then put in the Gravy, and one whole fmall Onion, a Bunch of Herbs, which muft be foon taken out ; let it boil a little, and put in the Collops to (tew half a Quar¬ ter of an Hour ; put in Balls of Forc’d-Meat ready fry’d; beat the Yolks of two Eggs; break into them fix Ounces of Butter, a little Vinegar ; take up a little Liquor out of the Stew-pot, and mix with it ; then pour it all in, and lhake them well together ; take out the Collops, lay them on the Difli, and let the Sauce thicken a little more, and pour F z it <58 Court Cookery: Or, it over the Meat : You may add fry’d Bacon and Pallats ; put in the Juice of a Lemon. Ifhite Scorch'd Collops, UT your Veal in thin Bices, larded with Bacon; feafon it with Cloves, Mace, fweet Herbs, and grated Bread; flew the Nuckle with as little Broth as you can, a Bunch of fweet Herbs, a little Cloves and Mace ; then take a Pint of it, and put in two Anchovies, a Quarter of a Pint of White- wine ; thickeWit up with the Yolks of three Eggs, and a Piece of Butter. Scotch Colhps an excellent Way.' TAke the Flelli-part of a Leg of Veal, and lard it with Bacon, as much as you think fir, Bic’d very thin ; then take Half a Pint of Ale, and do the Veal in it, till the Blood be out ; then pour out the Ale into a Porringer, and take a little Thyme, Savory, and fweet Marjoram chopp’d fmall ; fl:rew it over the Veal, and fry it in Butter, and flower it a little, till enough ; then put it into a Dilh ; put the Butter away, and fry thin Bits of Bacon, and lay in the mid¬ dle of the Dilln For the Sauce, put into the Ale four Anchovies, and a little White- wine, the Yolks of two Eggs, a little Nut¬ meg, or Pepper : Melt the Anchovies before you j Tl^e Compleat Engl\[h C 0 0 <$9 i you put in the Eggs ; and when it begins to thicken, put in a Piece of Butter, and fliake it about till it be melted ; then pour it over your Meat. You may do it in Gravy in- lleadof Ale; melt your Anchovies in White- wine. Sweet 'Balls. TAke part of a Leg of Veal or Lamb, and mince it with the like Quantity of Beef Suet, with three Quarters of a Pound of Currants; leafon it with Mace, Nutmeg, Sugar, Salt and Cinnamon, a little Lemon- Peel ; mix it well together into fweet Balls. To make SaVory Balls. TAke the Flelh of Fowl, Beef luet and Marrow, of each a like Quantity ; leven Oyfters, a little lean Bacon, with fweet Herbs, Pepper, Salt, Nutmeg and Mace ; pound them, and make it up into Balls. To make Force-Meat Balls. TAke a Pound of Veal, and the fame Weight of Beef-fuct, and a Bit of Bacon, Ihred all together ; beat it in a Mortar, very fine ; then feafon it with fweet Herbs, Pep¬ per, Salt, Cloves, Mace and Nutmegs ; and when you roll it up to fry, add the A^olks of F 3 two 70 Court Cook e ^ y 'Or, two or three Eggs to bind if, you inay add Oyfters, or Marrow, at an Entertainment. To ^goo a Sreajl of Veal "Very good. FIrft parboil your Veal, then lard it with' Bacon, and rub it over with the Yolk of Eggs*, put it on the Spit, and brown it;, then take it up, and put- it into a Stew-pan, and flew it in ftrong Broth: For the Sauce, take forae Gravy and Shalot, Claret, and an An¬ chovy, and a little Butter, and the Yolk of an Egg ^ fry fome Lamb-ftones and Sweet¬ breads, and a BcePs Pallat boil’d tender, and cut in long flicesi) lay thefe on the Veal, and about the Difh garnifh Lemon, and pour the Sauce over the Meat, and ferve it. To 7nah a T(agoo of Hamy with Jweet Sauce. ' ’ ' * I * I 'T^Ake a few filces of unboiM Ham, and tofs them up in a Panj make your Sauce with Cinnamon, Sugar, grated Mao karpons, a little red Wine, and feme pounded wdVite Pepper : When it’s ready, put flices of 'Baton to your'Sauce, and fquetze in the Juice bf 'Lemon or Gran TC. o To 7* The Comp lent E n g 1 i 111 COO Cy. To Hdjh a Calf s Head. The Calf’s Head being flit and clean’d, and half boil’d, and cold, cut one Side into thin dices, fry it in a Pan of Butter; then having a Tofs-pan on the Stove, with a Pint of Gravy, a Pint of ftrong Broth, a quarter of a Pint of Claret, and as much White- wine, a few Savory Balls, and a Pint of Oyfters, with Lamb-ftones and Sweet¬ breads, boil’d and blanch’d, and dic’d with Mudirooms and Trufifels, two or three /An¬ chovies, with two Shalots, and a Faggot of fweet Herbs tofs’d up and ftew’d together;' feafon it with Nutmeg, Mace, Pepper and Salt ; then fcotch the other Side a-crofs and a-crofs; flower, bafte, and broil it: The Hafh being thicken’d with brown Butter, put it in the Dilb; lay about it fry’d Balls, and the Tongue dic’d and larded with Bacon and Lemon-peel ; then fry, in the Batter of Eggs, dic’d Sweet-breads, carv’d Sippets and Oyfters ; lay in the Head, and place thefe about the Dilh, and garnilh it with dic’d Orange. I To Hafh a Calfs Head another Way. BOil your CalPs Head till the Meat is near enough for eating, take it up, and cut it into thin dices , then put to it half a Pint of White- wine, and three quarters of a Pint F| of 71 C O U R T Co O KER Y: Or, of good Gravy: Put to this Liquor two An¬ chovies, half a Nutmeg, a little Mace, and a fmall Onion ftuck with Cloves, boil this up in the Liquor, a quarter of an HourC then {train it, and let it boil gently again ; then put in your Meat, with a little Salt, and fome Lemon-peel Hired fine, and let it ftew a little: Mix the Brains with the Yolks of Eggs, and fry them forGarnifli; when your Head is ready, fliake 'in a bit of Butter, and ferve it up. An admirahle Way to roajl a Calfs Head. Tx\ke a Calf’s Head, with the Skin on, and fcald it, and boil it an Hour and Half^ when cold, lard it with Lemon-peel, and then fpit it; when it’s enough, make good favory Sauce, as you do for a haih’d Head, and put into it Forc’d-Meat Balls , fry’d Sweet-breads, Eggs and Clary, a little Bacon, fome Truffels and Morels, Mulhrooms and Oyfters, and a little Lemon-Juice, and mix it all well together with the Sauce, and pour over the Head. iV. B. It may be done as well with the Skin off, as it comes from the l^utchersy . 1 The Compkat Englifh COO To ^ajl Tripe. 'T^Ake the beft Roll of Tripe you can get/ and put it into Water and Salt, for itwelve Hours ; then take it out, and dry it very •well, and cut it in half. For your Seafon- ing, take fome Suet, Thyme, Parfly and Bread, crumbled fine, of each an equal ^uao' tity^ a little Lemon-peel, Pepper, Salt and Nutmeg; Mix thefe well all together, with the loik of an Egg^ then take half your Tripe, and fpread the above Ingredients upon it, on the fat Side ^ then put the other half upon it, and roll it as hard as you can, and ' bind it with a Fillet, and then put the Spit through it, and bafte it with Butter; it will take as much Roafting as a Fillet of Veal. The Sauce is only Butter and Gravy : When ’tis done, take off the Fillet, and ferve it. To Hap? a Shoulder of Mutton, LE T your Shoulder be half roafted, and cut it in very thin flices ; then take a ;Glafs of Claret, a Blade of Mace, two An- ichovies, a few Capers, a Shalot, Salt, a iSprig of Thyme, Savory and Lemon-peel, and let it (land cover’d half an Hour; and [when enough, fhake it up with fome Capers, land ferve it. I i To 74 Court Cooker y: Or, To Stew 'Beef-Stakes. TiVke Beef- Stakes off the Rib, and half broil them, and put them in your Stew- pan, cover’d with Gravy let them be well feafon’d with Pepper and Salt j roll up a bit ' of Butter in Flower, and the \olk of an Egg, and throw it in ^ ferve it with la few Capers thrown over it* ' A Mutton Haph TAke a roafted Leg of Mutton, take off ail the Skin, and cut the Meat from the Bone in thin flice?, and ftrew upon it fome Gives and Parlly, with feme Truffels and Mufhrooms cut pretty finally ^hen put it all together into a Sauce- pan, with feme Pepper and Salt, and a llice or two of Lemon, with the Rind taken off. Put feme good Gravy, and give it two or three turns over the Stove , thicken it with a Cullis, and ferve it. To T)rejs Veal or Mutton-Cutlets, Boil them in Water till enough, and dip them in Batter of Eggs j then fry them in Lard, and ferve them with Salt, Pepper and Verjuice, and garnifli with dic’d Lemon and Orange. 7he Compleat Englifh COOI^- 7 5 To (Bo/7 a Le^ of Mutton. LArd your Mutton with Lemon-peel and Beet-root, and boil it as ufual. For Sauce, take (trong Broth and White-wine, Gravy, Oyfters, Anchovies, an Onion, a Fag¬ got of Herbs, Pepper, Salt and Mace, and a piece of Butter roll’d up in Flower. ' f ^ ■ To <l(oaJl a Chine of Mutton. T^Irfl: raife up the Skin from the Chine-bone, a little downwards , then take fome flices 'of lean Bacon feafon’d with Pepper, and roll’d in Gives, and flared Parfly, and fpread them over the Chine, and lay Bards of Bacon over theiny and turn the Skin over it^ tye the Chine with Tape, and put white Paper over it to prevent difcolouring it, and roaft it at a clear Fire ^ in roafting, throw Crumbs of white Bread over it, when enough, ferve it with a Regalia of Cucumbers, or fome of the afore- iiiention’d Ragoos. - # ^ ' j Mutton-Cutlets the French Way. SEafon your Cutlets with Pepper, Salt, Nutmeg and fweet Herbs then dip two fcotch’d Collops in the Batter of Eggs, and clap on each fide of each Cutlet, and then a Ralher -of Bacon on each fide again : Broil them, ' or 7^ Court Cookery: Or, or bake them in a flow Oven ; when they are done, take off the Bacon, and fend up your Coliops and Cutlets in a Ragoo, and garnilh them with flic’d Orange and Lemon. To Hap^ Mutton, ROaft a Leg of Mutton, take all the Skin ofl, and cut the Flelh from the Bones, and lay it on your Dreffer, with fome Gives, a little frelh Parfly, a little boil’d Ham, with Mulhrooms and Truffels raw ; halli it well together, often ftirring it ; put it into your Sauce-pan, feafon it with Pep* per and Salt to your Palate, and a fli^e of Lemon ; pour into it fbme Veal Gravy, and bind it with a Cullis ; then heat it over a Stove, and ferve it warm in fmall Dilhes. To Majh cold Mutton. TAke Gravy, Oyftcr-Liquor, Anchovies and Nutmeg, according to the Quan¬ tity of Meat, and boil it up ; then ftrew in your Meat, and give it a Heat or two ; put in half a Pound of fweer Butter, and half a a Pint of White wine, and fend it to the Table : Garnifli the Difli with Rafpings of French Bread arid Lemon. •T}:e Compleat Englifli COO ^ 77 A Tupton of Sheep s-trottcrs. SCald your Trotters, and boil them in good Broth ; but take care you do not over-boil them-; then fry them to a fine Brown, and make a Ragoo of them ; and add to them iome Veal Sweet-breads, Cock’s Combs, Muflirooms ; and when it is done fit for eating, fquee'ze in the Juice of a Le- iiion, and give, it a Tols or two, and fet it by to cbof; ’then take a Stew-pan as you think will hold it, and garnilli the Bottom and Sides of it with Slices -of fat Bacon ; then cover the Bottom and Sides of your Stew-pan all over with Force-meat, on the Bacon, as thick as a Crown-piece, and then put in your cold Ragoo, and cover it over with the fame Force-meat of the Thicknefs as before ; bake it an Hour, and it will turn out like a Loaf; you may turn it up- fide down, and fqueeze in the Juice of a Lemon, and garnilli it with Lemon and fry’d Parfly. Mind to bone your Trotters. A ^galla of Cucumbers. TAke twelve Cucumbers, and flice them as for eating ; put them in a coarle Cloth, beat and fqueeze them till dry, then flower and fry them brown; add to them half a quarter of a Pint of Claret, a , 2. quarter ^8 Court Cookery: Or, quarter of half a Pint of Gravy, a little Pepper, Salt, Cloves, Nutmeg and Mace ; a little fweet Butter, kneaded in Flower, and tofs them all up. N. B. They are Sauce for Lamb, or Mutton ; or you may put it to Veal Cutlets, or Collops. J Leg of Mutton Fond. Ake the Meat of the Leg, clofe to the Skin and Bone, mince it with a Pound of Beef-fiiet, feme Thyme and Parfly, and a little Onion ; beat it in a Mortar, with Pep¬ per, Salt, Cloves and Nutmeg, and two An^ chovies ; then Walli the inflde of the Skin with the Batter of Eggs, and fill it ; dredge it with Flower, and bake it. For the Sauce, feafon’d Gravy, and the above Regalia of Cucumbers. To VreJ^ Colhflowers tpuh Butter. Flrft pick them very clean, and boil them over a quick Fire with Water, Salt, and a few Cloves ; when tender, drain them well, and lay them in little Dilhes. Take for Sauce, which muft be very thick, Butter, Vinegar, Salt, Nutmeg, a little Pepper and flic’d Lemon. Roll up your Butter in Flow¬ er to thicken the Sauce. To The Complcat Englifh CO 0 7 p T » ' ♦ ' To ^aj} Venijon. _ t. -- > - AFter your Haunch is {pitted, beat the ’Whites of three or ' four Eggs, and Iprinkle in fome of the beft Flower, and rub it oVer your Meat with a Feather ; bade it with fweet Butter, and dredge it with Flower. For your Sauce, boil Claret, a little Pepper, Mace, Salt, Gravy and Butter ; thicken it with grated Bread. I A Civet of VeniJon. CUT your Venifon in Cutlets, and boil it till 'tis near ready ; it muft be a Neck or Bread ; put into the Sauce-pan half a Pound of Butter, and brown it, and as it browns, fliake in a quarter of a Pound of Flower, and be fiire to make it of a fineyel- I low Brown, not too black ; then put to it three quarters of a Pound of Sugar, and as much Claret as will make it of the Thick- nefs of a Ragoo. A little before you ferve up, put in your Vehiibn, and jud heat it through, and I'queeze in the Juice of a Le¬ mon, and fend it up. Venifon Semey. BOil your Venifon till it is fit to be eaten, make a Iweet Pade of a brown Loaf grated 8o Court Cooker, y: Or, grated fmall, and a candied Orange-peel^ minced fine, a Pound and a half, or two Pound of Sugar, a Pint of White-wine, fea- foned with Nutmeg, Mace and Salt ; mix it ?all well together with your Hand, and put it about your Venifon, and bake it an Hour ; and when you ferve it up, put into the Dilli White-wine boil’d with Spice and Sugar, and fife Sngar over it. A Ciyet of a Hare. \ '"TI^Ake a Hare and cut off the Legs and Wings, and lard them with Bacon, and cut the reft in Pieces, not too fmall ; fry it a little in frelh Butter ; then take a Sauce¬ pan, and put in fome ftrong Broth, White- wine, a Bunch of Herbs, Salt, Mace and Pepper, with a Slice or two of Lemon, and ftew it tender ; ftew the Liver and pound it finall, and ftrain it through a Sieve, with fome of the Broth, and a little Veal Gravy, and pour it on your Hare when ’tis diflfd up, and fend it in hot. Artichokes with Cream. FIrft boil them, and when enough, tofs them up with fweet Butter in a Stew- paii ; add to them fome Cream, with a little Parfly and Gives ; put in a Yolk of an Egg to 77;^ Compleat Englifh COOI\. 8 1 to thicken the Sauce, with a little grated Nutmeg aud Salt. To make Muftard. CHufe good clear Seed, and pick it, and wafli it clean in cold Water; drain it, and rub it very dry in a clean Cloth ; then Ipound it in a Mortar, with the befl White- ’ *wine Vinegar, and ftrain it, not too thin, and ikeep it always dole cover’d, or it will lofe St’s Strength. To Vrejs Spinage and Eggs. FIrft pick your Spinage, and wafli it well, and let it blanch a quarter of an Hour ' liin boiling Spring-water ; ftrain it well, and ijfqueeze all the Water from it, mince it fine if about the bignefs of a Roll, put to it half ja Pint of good Cream, a little Pepper and Salt, with; grated Nutmeg, and a c|uarter of a Pound of fweet Butter ; flew it over Char¬ coal a quarter of an Hour, then put it in the Difli, and lay over it fix or eight poach’d jEggs,- and garnifli it with thin Slices of Trench Bread, fry’d brown. f G Ala- i V' 8i Court Cookery: Or, \ t Aidmode IBeef to eat 'hot. T'Ake a Rump of Beef, feafon it with Spice, and flew it in ftrong Broth, with fweet Herbs and Onion, and a Bay -leaf, an Hour before you take it up ; then put in fome Anchovy and Claret; it muft ftew four or five Hours ;• then put in a little Salt, and ferve it up with the Liquor, not too hot, with Lemon and Barberries. Alamode 'Beef another Way. ^T^Ake fome Buttock of Beef, and lay it ' in Salt-petre all Night ; then lard it with Bacon, and lealbn it with Spice, and ftew it with ftrong Broth, with fweet Herbs and Claret, and a Bay-leaf or two ; you may put in an Onion, and an Anchovy, and ftew it five Hours, and ferve it hot with the Li¬ quor, which muft not be too much. To 7nake E^s eat like Afup^rooms. TAke fix Eggs, and boil them hard, peel them, and cut them in thin flices ; put a quarter of a Pound of Butter into the Fry- make it hot ; then put in your Eggs, and fry them quick, for half a quarter of an Hour ; throw over them a little Salt, Pepper The Compleat Englifli COOK^ 85 Pepper, and Nutmeg: For Sauce^ rake half a Pint of White-wine, the Juice of a Lemon, a Shalot flared (mall, a quarter of a Pound of Butter, and ftir it all together,' and lay it on Sippets^ and ferve it. Portugal Seef. BRovvm the Thin of a Rump of Beef in a Pan of brown Butter, and force, the I Lean of it with Suet, Bacon, boii’d CheL I nuts. Anchovies, an Oniony and feafon it ; ftew it in a Pan of ftrong Broth, and make for it a Ragoo with Gravy, pickfd Gerkins, and boifd Chefnuts ; thicken it with brown Butter, and garnifh it with dic’d Lemon. • , To dry Seef after the Dutch Way. |^"T^Ake the bed part of the Buttock of a I **" fat Ox, and cut it in what Shape you Ipleafe ; then take a Quart of Petrc-falt, and as much good Bay -fait, as will fait it very well, and let it dand in a cold Cellar tea Days in Salt, in which time you mud turn ^t and rub in the Salt ; then take it out of the Brine, and hang it in a Chimney where |a Wood Fire is kept, for a Month ; in which |time it will be dry, and will keep a Twelve- |month. When you eat it, boil it tender ; ^nd when cold, cut it in thin Shivers, and G z eat 84 Court Cookery: Or, eat it with Vinegar, and iweet Bread and Butter. Jn admirable Way of Soilmga(l(ump of ^eef ^"^Ake common Salt, all forts of Pot herbs, and a little Salt-Petre, and rub your Beef all over with, and let it lie three or four Days ; put it in a large Pot, with Water, over a good Fire, and put in Onions, Carrots, Garden Herbs, Cloves, Pepper and Sait ; boil your Beef, and when ready, lay it in a Dilh, garnifo^d with green Parfly, andferveit. To TreJ^ a brisket of dBeef. HAlf boil a Brisket of Beef, then take it up, and lard it with Bacon, and let the Lardoons be well feafoned with Spices and Herbs; thenfpit it, and lay it down toroaft, and have in your Dripping-pan a Marinade made of Vinegar, Pepper, Salt, Spice, Onions, and the Rind of Orange and Lemon ; make a little Broom with Rofemary and Sage, and keep balling of the Beef with the Broom, by dipping of it in your Marinade all the while it’s roafting ; and when it’s done, thicken your Marinade with Chippings of Bread, and put in fome good Gravy ; but remember to take off the Fat, that the Sauce be not greafy, and pour the Sauce in the Dilli, and lay the Meat upon it, and garnilli the Dilli as you like, and fend it hot to Table. ^ Butte fd The Compleat Englifli COO IQ 85 j gutter d Artichokes. young Artichokes and boil them in Water and Salt , then take away the Chokes, and make your Sauce with frefh Butter, Vinegar, Salt, and a little Nutmeg j add a little Flower to thicken the Sauce. ^eef Alamode y another Way. 'T^Ake a good Buttock of Beef, larded with ^ great Lards, -roird up in Nutmeg, Pep¬ per and Salt, minc’d Parfly, Thyme and green Onions;, put it in a great Sauce-pan, and cover it clofe with coarfe Pafte; When ’tis half done, turn it, and let it ftand over the Fire, on a Stove, twelve Hours, or in an lOven. This is fit to eat hot cold , if to Ibe eat hot, you may flice it out when ’ds (cold, and tofs it up in a Ragoo. To Stew a of ^eef. TAke an Oval Stew-pan, with a clofe Cover, lay in a Rump of Beef, but cut bff the Bone;, cover the Beef with Water, put in a fpoonful of whole Pepper, two Oni- ^s, a bunch of Sweet-Marjoram, Savory, (Thyme and Parfly, half a Pint of Vinegar, li Pint of Claret, and feafon it with Salt ;, fet t on the Stove, clofe cover’d, to ftew four G 3 Hours, 8^ CourtCookery: Or, Hours, (baking it fometimes, and turning it four or five times if it be too dry, pour in warm Water*, make Gravy as for Soop, and put in three Qjjarts of it, keep it ftewing till Dinner is near ready, then (lew twelve Turnips, cut the broad Way in four dices, and flower them well, and fry them at twice in boiling Beef-fuet, and drain them. When the Beef is tender, put it dry in the Didi, and put the Turnips into the Gravy • ibake them together, and let them heat over the Fire, and pour it over the Beef- melt two Ounces of Butter in the Pan, where you (hook up the Turnips, and a little Gravy, and pour ^11 over the Beef, and ferve it. jl Leg of iViutton the French TVay. LArd your Meat with Bacon, half roaft it,, and draw it off the Spit, and put it in as fmall a Pot as will boil it • put to it a Quart of White-wine, ftrong Broth, a Pint of Vine¬ gar, whole Spice, Bay-leaves, 8 weet-Mar joram. Winter- favor y, and green Onions. When the Meat is ready, make Sauce with fome of the Liquor, Mufhrooms, dic’d Lemon, two or three Anchoviesy thicken it with brown Bht-- ter, and garnifh with llic’d Lemon. TIk Compleat Englifli COO 8/ A Leg of Mutton another French Way. Ard your Mutton, and take ilices of Veal, with Bacon roll’d up in Spice and fweet Herbs, and brown them in melted Butter, boil the Leg in ftrong Broth, with all forts of Herbs, and an Onion ftuck with Cloves^ when ’fis ready, lay it in the Difh ^ lay round it the Collops;^ then pour on a Ragoo,^ and garnifli with flic’d Orange. To a Tongue and Udder. BOil the Tongue a little, blanch it, and lard with Bacon, tlie length of an Inch, being firfl: feafon’d with Nutmeg, Pepper and Cinnamon^ and ftuff the Udder full of Cloves* then fpit and roaft them ^ bafte them with fweet Butter, and ferve them up with Claret Sauce ^ garnifli with llic’d Lemon. HAving cut aPiece of theRump Into Stakes, let them be beaten with a Rolling-Pin, and fry’d in half a Pint of Ale^ then feafon it with Salt, Nutmeg, a Shalot, Thyme, Parfly and Savory flared fine. For your Sauce, roll a piece of Butter in Flower, and fliakeit up thick, and pour into it. Car- 88 Court Cookery; Or^ Carhonaded Mutton. CUT a Joint of Mutton into thin llices, as if for broiling, and fry them ip melted Lard, before they are ftew’d in Broth, with Sait, Pepper, Cloves, a bunch of Herbs and Mufhrooms , then flower it a little to thicken it^ Garnifli your Difh with Mufli- rooms and fry’d Bread, and ferve it with Ca¬ pers, and a little Lemon Juice. To roll a ^reaji of Mutton. BOne the Mutton, and make a favoty Forc’d-Meat, wafli it over with the Bat¬ ter of Eggs*, then fpread the Forc’d- Meat on it, and roll it into a Collar, and bind it with Packthread roaft it till enough, and put under it the. Regalia of Cucumbers. A Shoulder of Mutton In !Blood^ ITTHen you kill your Mutton, fave the Yy Blood, take out all the Knots and Strings take a little grated Bread, Sweet- Marjoram, Thyme, and other fweet Herbs ^ walh them and dry them in a Cloth, flared them very fmall, with a little grated Nutmeg^ mix all thefe in a' little warm Blood of the Sheep, and fluff the Shoulder with it very much 5 lay it in fteep, five Hours, with the reft ! * The Compleat Eng\\(h C 0 0 89 reft of the Blood ^ then lay the Shoulder in the Caul, fprinkle it with Blood, and roaft it: let it be well roafted, and ferve it with Ve- nifon Sauce. t To Dreji Jjparagus. BOil your Afparagus in Water and Salt, take care and not do them too much* ^hen they are enough, let them be well drain’d, and lay them in a Dilh : Let your Sauce be Butter, Vinegar, Salt and Nutmeg, l&nd the -Y oik of an Egg to thicken it j move it continually, and pour it on your Grafs, and lerve it j firft lay crifpt Bread in the Difli. To 77iake good Pancakes. '^Ake a Pint of thick Cream, three or four i*f- fpoonfuls of Sack, and half a Pint-ofthe ?eft Flower, fix Eggs, but three Whites, a imall Nutmeg grated, a quarter of a Pound if melted Butter, a little Salt and Sixpenny jugar i fry thefe thin over a clear Fire, in a Iry Pan. ! « ' s pancakes. ^ Ake fix Eggs, well beat, and a Pound I**- and half of Flower, mix’d together jvith Cream, and a Pound of fweet Butter pelted, and one Nutmeg grated ; fry them I . in '7 9© Court Cookery: Or, in a Pan, without any thing in it, on a quick Fire. yeal Jlamode. TAke a good Fillet of Veal, interlarded a5 ' your Beef, add to the Stewing of it a Ikile White-wine ; when ’tis cold, you may flice it out thin, and tofs it up in a Ragoo of Muflirooms, &c» To Clarify gutter. Elt your Butter in a large glaz’d Pot, on iVl a gentle clear Fire • put a little Water to it, and fhake them well together when ’tis cold take away the Curds and Whey from the Bottom^ do this three or four times- the laft time put in afpoonful of Orange-Flower- Water, and fhake it well together, and pour it into your Gallipots for ufey flop it down with Bladder and Leathery this will keep fome time. To ^ajl a Calfs Liver. LArd your Liver with fat Bacon roll’d in favory Spice, pretty thick, and fallen it on the Spit^ bade it with Cream, and ferve it up with good Gravy. To 7he Compleat Englifli COO 91 To drej^ Veal or Mutton^Cutlets a "Very good Way. DI P them in melted Bacon, and feafon them with all forts of favory Herbs, Salt, a little Pepper, and ftrew over them the Crumbs of white Bread, and broil them over your Stove, and ferve them Up with Gravy; inftead of Gravy, you may ferve them up with a Ragoo of Sweet-breads, Mufhrooms and Morels, and garnilh with fry’d Parlly and Lemon. A Tonpetone. Ake a Fillet of Veal and mince it fmall. with the fame Quantity of Beef-fuet; beat two Eggs in it to bind it, and feafon it with Pepper, Salt, Cloves, Mace and Nut¬ meg, and make it into the Form of a thick round Pye, and fill it thus : Lay in thin flices of Ham, fquab Pidgeons, flic’d.Sweet- breads, Afparagus Tops, Muflircoms, the Yolks of three or four hard Eggs, the tender Ends of Palates and Cocks-combs boil’d, blanch’d ^nd flic’d. pi Cou RT Cookery: Or, To ^ajl Calves- Feet. FIrft half boil them, and fet them by to be cold then lard them with Bacon roll’d in Spice, and put them on a Bird-fpit, half an Hour roafls them : For Sauce, take Butter kneaded in Flower, Vinegar, and flared Parfly, and pour over them. J good Way to drej? Lamh. ^T^x\ke a Quarter of a Lamb, lard it, and ^ roaft it^ and while it’s doing, dredge it with grated Bread,:> when enough, ferve it up with any good Cullis, the Juice of an Orange, or a Lemon. Garnifli with Lemon and Parfly. To make Saufages. I y I ^Ake a Pound of the Flelh of a Leg of Pork and Ihred it fine ; then take a Pound of Hog’s Fat, and cut it fmall with a Knife ; and to every Pound of Flefli and Far, take half an Ounce of white Pepper, one large grated Nutmeg, a Pennyworth of beaten iCloves and Mace, a Spoonful of Hired Sage, and two or three Tops of Rpfemary cut very fine, and fait it to your Palate ; than mix all thefe well together, with a little cold Water, and fo fill your Guts prepar’d for the Pur- pofe. To The Compleat Englifli COO pi To )?iake Sau/ages another Way. 'T'Ake Pork, more Lean than Far, and fliredir ; then take ofFtheFleak of Pork, ind mince it ; fealon each part with minc’d ►age, and pretty high with Pepper, Salt, Mace and Nutmeg.; then clear •your fmall 3uts, and fill them, mixing lome bits of fat iacou between the minc’d Meat ; fprinkle a ittle Wine with it, and it will fill the better, hen lay them in Links. To make Saujages of Veal or Lamh. Ake fome of the Lean of the Leg of Veal, or Lamb, cut it fmall, and pound it in Mortar j feafon it with Salt, Pepper, Cloves, ilace, and Nutmeg •, and temper it well toge- her put in a little Sage chopf, and three ■r four Yolks of Eggs; make them long like iaufages, upon a Pye-plate, fo fry them with w^eet Butter, turning them often in the Pan ; 'ou may roul them in Yolks-of Eggs. To Salt Hams and Tongues. Ake three or four Gallons of Water, and “*■ put to it four Pound of Bay-Salt, four ^ound of White Salt, a Pound of Petre-Salr, . Quarter of a Pound of Salc-Petre, two I)uuces of Prunella-Salt, and a Pound of 4 ^ brown 94 Court Cook ery: C*?', brown Sugar ; let it boil a quarter of an Hour, fcum it well ; when ’tis cold, fever it from the Bottom into the Veflel you keep it ifa. ' Let Hauls li& in this Pickle four or five IWeeks ; a Clod of T)utch Beef as long ; 'Tongues a Fortnight ; Collar’d-Beef, eight or ten Days ; *dry them in a Stove, or W ood- Chimney ; the latter I like the beft. I , ' i ^ To fak "Keats-Tongues to he dry a. TAke to every Tongue two Ounces of Salt-Petre, and beat it very fine, and rub it all over the Tongue very well ; then take a Pint of Petre-Salt and rub over alfo, and beat a Pint pf Bay-lalt, and rub that over ; and every three Days turn it. W^hen it hath lain nine Days in Salt, dry it in the Smoke of a Wood Fire, , A Hog’s Head i^ falted as you do the Neats-Tongues, and dry’d the fame Way. To Grill Oyjiers. La Y a Piece of fweet Butter at the Bot¬ tom of your Silver Scollop-lhell ; fhetl get a Quantity of large Oyfters, and cut off the Fins ; put four in a Shell, with fome of their 'own Liquor ftrain’d, grated Bread, a little Salt, Pepper, and a Spoonful of White- wine, 77;e Compleat Englidi COO 1^. kvinc, and cover them with grated Bread, and Ifet them over your Stove to (lew, and hold lover them your Browning-Iron ; half an {Hour will (lew them. I , To keep Jnchoyies for life. 4 > ■ ■ - i- PU T them with their own Liquor into an Earthen Pot, and cover them very thick with Bay-falt, and keep them clofe flopp’d iwith a Bladdery cover’d with Leather, and tied down.' . . Oyjler^ Loaves. • > ■ ■ t CUT a round Hole in the Top of five French Rolls; and take out ail the Crumb, and have a Forc’d-Meat made of Oyfters, part of an VuCi^iJiatia Nuts, Mulli- rooms, fweet Herbs, Anchovies, Marrow, Spice; and the Y oiks of two hard Eggs ; beat thele well in a Mortar, with one raw Egg ; then fry them crifp in Lard, and fill them With a Quart of Oyflers, the refl of the Eel cut like Lard, Spice, Mullirooms, An¬ chovies tols’d up in their Liquor, with half a Pint of White-wine; thicken it with Eggs, and a Bit of Butter, kneaded in Flower, and put on the Top you cut off ; firft fcald your Loaves in Cream. ' ^ I ' BeeT p6 Court Cooker y: Or, 'T^Ake a Sirloin, or large Rump of the beft Beef ; bone it, and beat it very well ; feafoii it with Salt, Pepper, Cloves^ Mace, and a little Lemon-peel, finely Aired, and fweet Herbs of all forts ; then make a ftrong Broth of the Bonesy and lard the Meat quite through with large Lardoons of Bacon ; then put in a convenient Quan¬ tity of fweet Butter into your Stew-pan, and brown it ; then put in your Meat, and brown it on both Sides ; and put in the Liquor with the Butter, and a Baydeaf or two; fome TrulFels, and Troffels^ if you have them, and Pallats ; for want of thefo put in Sweat-breads ; cover them elofo, and let them ftew gently till it is very tender ; then take it out, and take the Fat clean offj and put in two or three Ancho-: vies, with a Pint of Claret ; then put in your Beef to be thorow hot, and put ixi what Pickles you pleafe, with fry’d Oy- fters ; thicken your Sauce, and pour it over your Meat, and fend it up. It’s very^ good cold as well as hot. I TIpe Cohi[Aeat Englifii COO p/ To <l(oll a of 'Beef. ^ ^ ^ T f ' ^ BOne it, make a flit the whole Length' of the Beef, and fpread it as much as you tan lard it with Bacon, well feafon’d, "lay, Forc’d-Meat all over it,' as thick as your rhumb j then roll it up, and bind it faft at torh Ends, with Packthread, or/fape: Then iake a Kettle, the fize of your Meat, ^ cover he Bottom of it with flices of Bacon, and ,then Vith Beef, with Onions, Elerbs, and flices, if all forts, and put in your Beef, and cover It at top, as well as under j cover your Kettle lofe, and put Fire over and under it, and ^eep it ftewiiig eight or ten Hours, according b the fize of the Beef, and when it’s tender, fike it and drain it well froth the Fat, and eep it hot, and make a Ragoo ofTruffels, li/Iuflirooms, Cocks-combs, Pallats and Sweet- jreads, and thicken it with a good Cullis, and lour it over your Meat, and ferve it hot to the table. 1 ■ _ ! To do a Leg of To>f Ham^Fap7lon, , \ rHE Pork mufi: be cut like a Hariij then take .a Qi'iart of ordinary Salt, an'd a jtuart ofBiy-falt, and heat it very hot then lix it with a Pound of coarfe Sugar, and an |)unce of Salt-petre beaten fine, and rub the itain very well with it, and cover it all over H with p8 Court Cookery: Or, with whar is left, for it inuft go all on, fo let it lie three Days^ then turn it every Day for a Fortnight j then take it out, and finoke it as you do Bacon or Tongues. The Salt muft be put on as hot as you can. To fait Hams to tajle like Wcftphalia ones. '^"'Ake Salt-petfe, fait your Ham with it very well, let it lie therein for a Week: Take clean Allies of Alh-Wood, boil them in fair Water, to a ftrong Lee, let it Hand and fettle;, then take off the clean Water, and boil it again, making for it a ftrong Brine with or¬ dinary Salt ^ when it’s cold, put in the Ham, let it lie a Month in Brine j then dry it well, without fmoking, and they will have the right Tafte oiWejlphalia Hams. To fait Hams. ^'^x4ke the Ham, when it’s hot, being jufl: kill’d, with two Ounces of Bay-falt, and two Ounces of Salt-petrej then cover it, and let it ftand nine Days, then fait it with thefe two Saits, and hang it up in a Chimney of Wood-Smoke for three Days, then hang it in the Kitchen, where it may have a little Warmth of the Fire. The^CompIeat Englifli COOI(j 99 To make ^yal Saufa^es, Tx\ke fome Flefh of Partridges, CEaiils, Snipes and Pidgeons, fome of a Chicken, with a little Veal, and the Fat of Ham , all I muft be raw, and mix thefe with Cives, Parfly, Muflirooms and Truffels, five Eggs, the Whites of but two, and two fpoonfuls of Cream; feafon all this with Pepper, Salt, Mace, Nutmeg and Cinnamon, and a little ; Onion, and roll it up in large Rolls; and cut flices of Veal, and roll round each Saufage, being about fix Inches in Length, and three in Thicknefs, and Hew thein in your Pan upon flices of Bacon, and cover them with thin flices of Beef over a clear Fire, not too fierce, and cover your Pan very clofe; they’ll ‘take up fome time in doing; and when done, fet them by to be cold, and take them from the Fat, and the Veal, and cut th^m in what jfize you will, and ferve them. Garnifli with j Lemon-peel. To make an Olio. ' '^j ' Ake twelve Squab Pidgeons, fix young Chickens, fix young Ducklings, pull and draw them; fcald your Chickens and Ducklings, and cut them in halves; put the Pidgeons in whole; half roaft a Rabbet, and putin, and a N ears-Tongue boil’d and blanch’d, H 2 and loo Court Cookery: Or, and cut thin : Add alfo Sweet-breads, Pallats, Cocks-combs and Muflirooms-, put to all this, one Quart of White- wine, two QLuarts of Itrong Gravy, and fet it a ftewmg add whole Pepper, Salt, Nutmeg, Mace and Cin¬ namon, two Onions fluck with Cloves, and a Faggot of fweet Herbs. When your Meat’s near enough, add Capers, Ketchup, Oyilers, and a little Oylter Liquor, the Juice of a Lemon, and an Orangey beat up fourteen Eggs in fome of the Liquor, and put in to thicken it, with Butter kneaded in Flower: Rub your Diflies with Shalot, and lay in your Meat, and pour in the Liquor, clear from the Onions, Herbs, Put in a Quantity of Forc’d-Balls, and garnilh the Dilhes with fry’d Oyfters, Saufages, Marrow and Lemon-peel. To drej^ a CUT off the Head, then cut him in four Quarters, and lard him with large Lardoons, roll’d in Nutmeg, Mace, Cinna¬ mon, Salt and Cloves, beat together, and tie it up in a Napkin, putting firlf therein, Bafil, Sage-kaf, Onion ftuck with Cloves, Lemon, Carrot, Parlly and Farfnips, and ftew your Pig in a Kettle of Veal Gravy, and a Quart of White-wine^ when done, take it out of the Napkin, and wipe it, and lay it in the Difh, the Flead in the middle, and the four ^ Quarters I 'Tloe Compleat coo loi au artcrs round it, and pour over it a Ragoo of Sweet-breads, Muflirooms, Pallats and TrufFels, tofs’d up in melted Bacon, and inoillen’d with Gravy and when they haye fimmer’d enough, take off the Fat, and thick- len it with a good Cullis, and garnifh-with dic’d Lemon, and 'green Parfly, and ferve it for the tirft Courfe. To dry Artichoke-Bottoms^ to k§ep ready for U/e, ‘'T^Hrow your Artichokes into Water and ^ Salt for fix Hours, and put them into a Pot full of Water, and let them boil gently, till you can draw the Leaves from the Bottom, then take them and cut off the Strings, that hang about them, and make them fmooth, and lay them on Wire Sieves, and fet them n a Hack Oven*, turn them often, and dry them very well, and fet them by in Earthen Pots^ and when you ufe them, put them n boiling Water, and a bit of Butter to ^iump them j then fqueeze them from^ the ^ater you boil them in, and cut them in flices jor your Ragoo’s, dc, i ■ loz Court CooKERY: 0rj To jnake d Hedge-'Hog. TAke a Quart of New Cream and boil it, then beat an Egg and put into it, and take a quarter of a Pint of fowre Cream, and mix them well together, ftirring it con¬ tinually ; let it boil till it be a little turned, then put it into a Cloth, and fqueeze the Whey from it ; when it’s cold, mix it with pounded Almonds, and refin’d Sugar ; then lay it like a Hedge^hog, and flick it with Almonds, cut fmall, and put good Cream about it ; flick two or three Currans for the Nofe and Eyes. To make a Tupton of ^atridges^ Quailsy Woodcocks and Snipes. TAke Patridges, bone them, and lay the Flefli on the Table, with thin dices of Veal, a Piece of a Gammon of Ba¬ con, Ibme Muflirooms, raw TrufFels, Cives, Parfly, and a little Bafil ; fealon them with Pepper, Nutmeg, Mace, Cinnamon and Cloves beat fine, a very little Salt, becauft of your Bacon ; mince and mix all thefe well together, with the Yolks of five or fix raw Eggs, and pound them in a Mortar ; then put them into a Sauce-pan with melted Bacon, Cocks-combs and Sweet-breads, and a Faggot of Savory Herbs, with a little Onion, The Co??ipleat ’Engliih COO 105 Onion ftuck with Cloves ; and throw in a Pinch of Salt and Pepper, and tofs it up over your Stove, and moiften it with Veal Gravy ; when it’s near done, put in fbme Pidgeon Cullis, and take care it don’t boil*, then take it off the Stove, and make fome fineLardoons (bits of fat Bacon) very fmall, and knead into part of the above Meat, and lay Slices of Bacon at the Bottom and Sides of your Stew-pan, and fpread your Meat about an Inch thick over it, and pour into the middle a Ragoo of Sweet-breads, Slices of Ham, the tender Ends of Pallats, fat Livers, Muflirooms, Truifels,and Artichoke Bottoms, tofs’d up in melted Bacon, and moiften’d with Veal Gravy; take off all the Fat before you put it in,‘ and turn down over it the Slices of Bacon that lay at the Sides of your Sauce-pan, and cover your Pan clofe down with the Lid, and bake it in your Oven, with Fire over and under ; when it’s bak’d, take the Fat clean and turn it upGde down in the Difli you intend to ferve it in, and make a Hole in the Mid¬ dle of it, and throw in fbme EfTence of Ham, and pour over it fome good Cullis, and ferve it hot for the firft Courfe. Qarnifli with fome of the Slices cut long-ways, and Lemon cut thin. H 4 Blanc 104 C p tf R T C O O k: E R Y : Or, f ’ * . ■ * 0anc Manger a yerygood V/ay. i ' , . ^ PU T a Pound of new Harts-horn into an Earthen Pan, with a Gallon of Spring Water ; cover it clofe, and fet ic in yout Oven ail Night ; then run the Jelly through a fine Sieye, and put to it a Pound of the bed Alnlonds, very well beat up in Orange- Flower Water, a f^art of Cream, the Juice of five Lemons, and Double-rcfin’d Sugar to your Palate, and fet it a fimmering over a clear Fire, and take Care leaft it burns-to ; then rtui 'it twice or thrice through your Sieve, rubbing the Almonds very hard, and put it into your Glafles : You may make half the Quantity with half the Ingredi¬ ents, or as much as your Occafion requires, and ferve it either at a fecond Courfe, or a- luong your IJelerts.' ' * - ^ To make Verjuice^ ivhich is us'd in feyeral ' of the ^ceipts. GE T the cleared and bed Crabs, when they are near ripe,' and lay them alto¬ gether in Heaps to fweat ; then throw aWay the rotten ones, and pick out the’Stalks, and beat them in a Mafh ; rub and iqueeze the Juice through a Hair Sieve, and put it into bottles, and Cork therq dole. * > i.. ; ^ ... Com^leat Englifh COO 105 1 * To Soufe Trouts. '' Akc a Quart of Water, a Pint of White- wine, and two Quarts of White-wipe yinegar, with Pepper, Salt, Nutmeg, Cin- amon ,and Mace, an Onion ftuck with Cloves, a little Lemon-peel, and a Fag¬ got of fwcet Herbs ; let thefe boil toge¬ ther a little while, and put in your Trouts, and boil them according to their bignels ; then take them out of the Liquor to be cold, and put your Soufe Liquor in a Stone Jar to cool: If ’tis not lliarp, add more Vi¬ negar, and a.little Salt, and keep your Filh therein ; if you wou’d have them hot, you may take them out of the above Soufe, \y hen enough ; and take for Sauce, a little of the Liquor, French White-wine, an An¬ chovy walli’d clean, and fome Mace, with Oyfters and Shrimps, and Butter kneaded in Flower. Garnilh with fry’d Smelts, and iflic’d Lemon, and ferve it. You may do [Salmon, Pike, and moll other Filli the fame jWay; only if you drefs them to eat hot immediately, you may alter the Sauce if you pleale. io6 Court Cooker Y : 0>-, To Soufe Turkeys or Capons. CU T your Flefh clean from the Bones, and tie it up with Tape or Flag, as Sturgeon is done, then put into your Pan Water enough to cover it, and. double the Quantity of the beft White-wine Vinegar, and a little White-wine ; feafon it with Salt, and fet it to boil, and then put in your Turkeys or Capons, and boil them tender j if the Soufe is not tart enough, put in a little more Vinegar, or a little Verjuice^ and when cold, put it into an Earthen long Pan, and pour the Liquor upon it, and let it Hand in this Soufe a Month , ^and ./hen you ferve them, garnifh with flic’d Lemon, and mix up Oil and Vinegar, and fet in a Plate by kfelf. ■ To make Fritters a Very good Way, TAke ten or twelve fpoonfuls of the beft Flower, and let it be well dry’d before the Fire^ and mix with it a Qjiart of rtew Cream, eight Eggs, with Nutmeg, Cinna¬ mon, Mace and Cloves, beat tine, and fome Salt^ two fpoonfuls of Sack, and two of Orange-Flo wer- Water mingle all well toge¬ ther, and cut thin Dices of Golden Pippins, and put into each of them before you put them in your Pan, and fry them in a little Lard j I 7he Compleat En^\i(U coo 107 ILard ^ but dry them very well, that they anay not eat greafy. To make French Fritters. TAkc the Curds of three Quarts of Milk, drain’d well from the Whey ^ and beat it well in a Marble Mortar, and put to it four NaplesWiikets, feven Yolks of Eggs, and three Whites, fome grated Nutmeg, and Sugar, four Fpoonfuls of Sacki the fame of fine Flower, fweeten it to your Palate, and beat all well together *, then lay it on a Trencher, and cut them in what fize you will^ fry them in Lard, over a quick clear Fire. ‘ Polonia Saujages. Ake a piece of Red Gammon of Bacon, and half boil it;, mince with it the fame Quantity of Bacon-lard, and put to them minc’d Sage, Thyme, Pepper, Salt, Cloves, , Mace and Nutmeg, finely beaten, the Yolks of two or three Eggs to bind it, and as much Red Wine as will bring it to a thick Bodyy mix them well with your Hands, and fill them in large Skins, and hang them in a' Chimney, where Wood is burnt, to dry j take Care they are not fmoak’d. OF io8 Court Cookery: Or, Of COLLARING. To collar !Beef nicely. Take a Breaft of young Beef, and bono ir^ then make a Brine of three Gallons of Water, one Pound of Bay-Salt, two Pound of V/hite Salt, half an Ounce of Salt-petre; make the Brine ftrong enough to bear an Egg the breadth of ^ Three- pence ^ then lay your Beef in the Brine nine Days , then take it out, and beat it with a Rolling-pin very well; 5 feafon it with half an Ounce of Mace, fix. Nutmegs, which is beft, flared fine, and not pounded ; and Ounce of Bay-Berries, fome dried Sweet- Marjoram, powder’d fmall, two Dozen of Cloves, an Ounce of Pepper, a Hand¬ ful or two of White Salt,^ beaten irt a Mortar. Mix all your Seafonings together, and ftrew it all over the Beef ; mind that the Beef be well dried ; roll it up hard, and bind it well in a Cloth, and put it into a Pot that will hold it; put to it three Pints, or two Quarts of Claret, half a Pint of Vinegar, and a Olnart of Water, cover the Pot with coarfe Dough, and bake it with a Batch of Bread, and let it fland The Compkat Englifli COOT^. top land all Night : In the Morning take it out of he Liquor, and bind it falter, and hang it 3p to be cold. ' ' if To collar ^eef another Way. . Lay your Flank of Beef in Ham-brine eight or ten Days, then take it out and iry it in a Cloth ; then lay it on a Board, and ^ke out all the Leather and Skin, Tcotcli crofs and crofs, and feafon it with Salt,- t^epper. Cloves, Mace, .Nutmeg, two or three ^nchovies, a ' .Handful of Thyme, Parfly, bweet-Marjoram, Winter-Savory, Green Oni¬ ons, and Fennel, drew it on the Meat, and' ■oil it in a hard Collar, in a Cloth ^ and few t clofe at both Ends^ and put it in a Coilar- >ot, with a Pint of Claret and Schutcheneal, 'WO Quarts of Pump- water, and bake it all |sfight^ when cold, take it out of the Cloth nd keep it dry^ To collar ^eef. i rAke a Piece of Flank Beef, about three Stone, and Ikin it, and bone it, and eat it well with a Rolling-pin, and lay it in ^ump- water two Days, then take it and fait : with Bay-Salt, and Jet it lie three Days^ leh take a Pint of Salt-petre, and boil it in a jallon of Water:) and when it is cold, pour way the bloody Brine, and put the Petre Brine to 1 no Court Cookery: Or, to the Beef, and let it lie three Days longer, then take one Ounce of Nutmegs, half an Ounce of Cloves and Mace, one Ounce of Pepper, a Handful of Thyme, two of Sage, and one of Sweet-Marjoram, one of Savory, chopp’d together, and ftrew’d all over the Beef; then roll it up, and few it in a Cloth, and bake it as you do a Leg of Beef, but fill the Pot up tvith Water; you may add fome Claret : When it’s bak’d, and near cold, new roll it as hard as you can. To collar (Beef another Way. Tx\ke about three Stone of Flank Beef, Ikin, and bone it, and beat it well with a Rolling-pin; lay it in Pump-water two Days, and then fait it with Bay-Salt, and let it lie three Days; then take a Pint of Petre-. Sait, and boil in a Gallon of Water 5 boil it over Night, that it may be cold ; then pour away the bloody Brine from the Beef, and put the Petre-Brine to it; then take it out, af¬ ter laying a little time, and drain it, and take an Ounce of Nutmeg, half an Ounce of Clov^es and Mace, an Ounce of Pepper, with Herbs, one Handful of Thyme, one of Sweet-Marjo¬ ram, two of Sage, and a little Savory, chop’d ail well together, and ftrew’d ail over the Beef ; then roll it up as tight as you can, and few it in a Cloth, and bake it in a Pan full of Water; when bak’d, and near cold, new roll 1 The Compleat Englifli COO 1 1 1 it : If it be to keep long, you muft put in no Herbs, nor bake it in Watery but with Beef- fuet. Let your Rolls be fmall, two Roils is enough in one Pot. When they are bak’d, take them from the Fat hot, and fet them by for the Gravy to run from them , then roil them up again very tight, before they are cold, and when cold, take off the Tape, and put them in your Pots, cover’d with Beef-fuet. This will keep good to the Indies. To collar a !BreaJi of Veal TAke a good Breaft of Veal, and bone it 5 feafon it with all forts of Spice, but take care you don’t over do it, a little Orange and Lemon-peel minc’d fmall, with a few fweet Herbs, and ftrew it all over the Veal ^ in the thin Places put the Sweet-bread, and roll it hard, and make it faft with Tape, and fo bake it. i To collar a 'Sreajl of Mutton. r TAke a large Breaft of Mutton take off ■ the red Skin, and all the Griftles, and j Bones j then grate White Bread, and the i Yolks of two ojr three, hard Eggs, a little } Lemon-peel, fweet Herbs of all forts, and ; Gives, Pepper, Salt, and Spice j mix thefe all ' together;, walh fix x^nchovies, and lay them j over the Meat ; then ftrew your feafoning over Ill Co ij KT Cookery; Or, over it; roll it hard, and bind it with Tape, and you may bake, boil, or roaft'^it. Cut it in pieces as thick as three Fingers, and Fervd it with ftrong Gravy Sauce, and garnifh it as you pleafe, with fry’d Oyfters, or Forced- Meat, or, if you pleafe, both: To, co/Iar (Pig;. Let it be a good fat Pig^ fcald him, then cut off his Head, and take out all| the Bones and Griftles; take care to keep the Skin whole. You may make two Collars, by cutting it down the Back, or make bat one. Juft as you like. Lay it in Water all Nighty in the Morning take it out, and dry it well, and feafon it with Salt, Pepper, Cloves, Mace, Nutmeg, all beaten^ for Herbs, take Sage and Rofeniary, and if you like them, a few Mafy- golds,' and a little Lemon-peel^ roll them up hard in a Cloth, and boil them tender. To keep them, let your Souce-Drink be Water, Milk, and Bran, ahd let them be, cold before you put them in, and the Drink {trained; to ; ; ... bnr To collar Tig 'another Way. SLit your Pig down the Back, and take out all the Bones, wafh out thd Blood in three or four Waters, and wipe it dry, fealoh it with Pepper, Salt, Cloves, Mace, Nutmeg,' Thyme and Parily, and roll it in a Iiatd Collat in The Compleat Englifh COO IQ. 1 in a Cloth, tye it clofe, and boil it with the Bones in three Pints of Water, a Handful of Salt, a Quart of Vinegar, a Faggot of fweet Herbs, fome whole Spice, and a Pennyworth lof Ifing-glafs^ when it’s boil’d tender take it oflF, and when cold, keep it in this Pickle. To collar a Tig another Way. ; \ CUT it in two, and bone it, and put it in Water a Day and a Night, and fhift Ithe Water twice j then dry it very well then take fome fweet Herbs and Sage, and flared it fmall, and ftrew it over the Pig, with Spice, Bnd fo bind it up clofe with Tape, in a clean Linnen Cloth, and boil it in White-wine and Water, feafon’d with Spice and Salt: Let it boil gently : When it’s boil’d, take it up j and when it’s cold, put it in the Pickle. To collar a Tig^s Head. rr'Ake the Head of a fcalded Porker, with ; the Feet, Tongue, and Earsj foke and pnd wafli them well j boil them tender, and take out all the Bones and Grifllesj then fait fhem to your Tafte j take a Cloth, lew it tight [)ver it, and tie each End j then roll it hard bound with a Roller, and boil it two Hours- lay it ftraight againR a Board, and lay a Weight tipon it of five or fix Pound till the next Day - then unroll it, and put it into Pickle, as Brawn. ! I Pew,, I 114 Court C o o KE ry: O?*, ^etty Cochons. ^^Ake four Hogs Ears, and cut them thin, and boil them tender, and put them into feme ftrong Gravy ^ llice two Onions, and put in, and let them ftew half an Hour^ then tofs them up with a quarter of a Pound of good Butter, and ferve them: You may flit the Feet, and fry or boil them, and lay about the Dilh. ^ To collar Tork; BOne a Breaft of Pork, and feafon it with Pepper, Salt, Cloves, Mace, and Nut¬ meg, and a good Quantity of Thyme, Sage, and Parfly, flared fine ^ roil it in a hard Collar, in a Cloth, and tie it hard, and boil it in a Quart of Water, Salt, a Quart of Vinegar, and a Faggot of fweet Herbs, till iPs tender j and when cold,, keep it in this Drink. To collar a Calf’s-Head. '^Ake it in the Skin, fcald it, and cleave it down, and boil it till the Bones will come eaflly away j pour over it fome Vinegar,;: and feafon it with Mace, Pepper, and Salt, fweet Herbs, Sage, and Lemon-peel j ftrew' all over the infide of your Collar, and collati it as you do Brawn j boil it in Vinegar, Salt,: and: Tloe Compleat Englifh COQ n j. and Water, and Spice, and keep it in the ; fame: Do Pig the fame Way, only bone it without fcalding firfti ' To collar Veah BOne a Bread of Veal ^ walli and foke it ia three or four Waters, dry it in a Clothe I and fcafon it with Pepper, Salt^ Cloves, Mace, [ and Nutmeg, fhred fweet Herbs and thin I Rafhers of Bacon; dipp’d* in Batter of Eggs 5 roll it up in a Collar, in a Cloth 5 boil it with Water and Salt, with half a Pint of Vinegar and whole Spice; feum it clean, and when it’s boil’d, take it up 5 and when cold; keep it in this Pickle.' f T To collar Eeh; ! - * ’ . Ake a large Eel, fplit it, and take out the Bone, and wafh it ; then drew it with Cloves, Mace, and beaten Pepper, with Salt i and fweet Herbs; then roll it up, and tye it r with Splinters round it 5 fo boil it in Water I and a little Salt, and White- wine Vinegar, and I a Blade of Mace when the Eel is boil’d, take I it up, and let the Pickle boil a little; and i when ’tis cold,* put in the Eel.* 11^ Court Cookery: Or, To collar Eels another Way. S Cower your large Silver Eels with Salt, and flit them down the Back j take out all the Bones, walh and dry them, and feafon them with Nutmeg, Mace, Pepper, and Salt, minc’d Parfly, Thyme, Sage, and an Onion; then roll each in Collars in a little Cloth ; tye them clofe, and boil, them in Water and Salt, with the Heads and Bones, and half a Pint of Vinegar, a Faggot of Herbs, fome Ginger, and a little Ifing-glafs: When they are tender, take them up, and tye them clofe again; ftrain the Pickle, and keep the Eels in it. To collar Eels a yery good Way. TAke two large Eels, fkin them, and cut them down the Back ; take out the Bone, chop a Handful of fweet Herbs, and feafon them with Nutmeg, Pepper, and Salt; ftrew the Flerbs on the infide of, the Eel; roll them up like a Collar of Brawn ; put them in a Cloth, and boil them very tender in Vinegar and Salt, and take them up ; and when they are cold, put them into the Liquor for three or four Days; if too lharp, put in Water when you boil them. OF Tie Compleat Englifli COO 117 ) Of P O T T I N G. I To pot Hare, ' * Take a Hare, wadi him clean, and dry him well with a clean Cloth, cut him in Quarters, and feafon him well with Salt, Pepper, Cloves, and Mace^ put it in an Earthen Pot, and put in between the Lays of Meat a Pound of Butter, and in the Middle a Bay-leaf 5 and when it*s bak d, take it out of the Pot, and take the Meat from the Bones and Strings, and put it into a Mortar, and beat it till it’s like Pafte^ and pour the Butter rthat you bak’d it with in, and mix with it. You may tafte it^ and if you think it’s not deafon’d enough, you may add more. Put it into a Pot you defign to ferve it to Table in, and prefs it clofe down, and clarify as much ®utter as will cover it, an Inch thick, and pour upon it^ then ufe it when you pleafe. hS Court Cookehy: Or, To pot Fowls. LE T them be pickM clean, and bone the Breads, and iinge them with white Pa¬ per, and make them clean with a dry Cloth. ' Be fure not to wafh^hem, for tli^n diey will mould, and not keep. Seafon them well with Salt, Pepper, Cloves, and Mace, and let them lie till the next Day^ then’ put them in an Earthen Pot with their Bread downwards , then clarify as much Butter as will -cover them^ you may, if you will, drewqyer them (pme whole Pepper, arid Mace ^ tie the Pot down clofe, and bake them j and if they are full grown Fowls, they will take two Hours: And after they are bak’d, let them dand an Hour 5 then take them out of the Butter, and drain them from the Gravy, and put' them into another Pot with their Breads upward, and fill their Craws with good Butter, and fill the Pot an Incfi with the Butter you bak’d them with 5 but be careful fird to pour it from the Gravy 5 and if you have not enongh, you mud clarify fome more. Ducks are done the fame Way as Fowls. To pot ©ee/j or Mutton. TAke a Buttock of Beef, or Leg of Mutton, cut it in Pieces, and feafon it with Pep¬ per, Sak, Nutmeg, Cloves, and Mace, an Ounce The Compleat Englifli COO 119 Ounce of Salt-pctre, half a Pint of Claret i then take three Pounds of Beef-fuet, lay it be¬ tween every Laying of Beef, or Mutton, tie Pa^r over it, and let it lie all Night, then bake it with your Bread when done, take it out, and dry it in a Cloth, cut it a-crofs the Grain, and rub it in your Hands as Flower- if its not feafon’d to your Tafte, add more to it • then pour the Fat to it clear from the Gra¬ vy, and mix it together, and put it in clofe Pots, and fet it in the Oven to fettle*, and when cold, cover it with clarify’d Butter. To pot Lampreys. FIrft feafon your Fifli with Pepper, Salt, and Nutmeg, a large Onion ftuck with Cloves, four fpoonfuls of Claret, cover it with Butter, and bake it in a llack Oven * when its done, pour off the Butter, and add as much ^ clarify’d Butter as will cover it, in a Pan, or Difli, fit to bring to Table. To pot Tulg eons. TRufs your Pidgeons, and feafon them with Pepper, Salt, Mace, Nutmeg, and Cloves, as high as you think fit, and put them ' in an Earthen Pot, cover them with Butter, and bake then^ when enough, pour out, and drain away the Butter- and when they are cold, cover them with clarify ’d Batter. I 4 You 120 Court Cookery: Or, You may pot Fifti the fame Way, only bone your Fifti when they are bak’d, To pot Lohjl ers. PUT your Lobfters alive into Water, and boil them till they will come clear from the Shells^ then take thefe, with the Tails and Claws, and feafon them with Pepper, Salt, Mace, Cloves, and Nutmeg, and bake them in a Pot of fweet Buttery when you draw them out of the Oven, take them out of the Pot they were bak’d in, and put them in a long glaz’d Pot, and pour clarify’d Butter over them, and fet-them by for Ufe. To pot Sahnon. WAlh a Salmon in clean Water, after you have pull’d out the Bones and Head, to free him from Blood and Slime , then Scale him, and cut off the Fins, and wipe it very dry then fait it, and let 'the Salt be melted on it^ then drain away the Salt, and feafon it with Pepper, Salt, Mace, Cloves, and Nut¬ meg, beat and mix’d together, with three pounded Bay-leaves cover it with Butter, and bake it j then drain it from the Gravy and Butter, and put it in a frefh Earthen Pot, and cover it with clarify’d Butter when cold. Thus do Trout, Perch, Carp, and mod other Fifti* 121 The Compleat Englifli COO To pot ^ork. TAke the lean Part of a Leg of Pork, and cut it in Pieces, and pound it in a Mor¬ tar^ feafon it well with Pepper, Salt, Cloves,, Mace, and a little Nutmeg, well beaten, and mix’d together ^ add Sage of Virtue Ihred fine, and put it in a glaz’d Pot to bake, with a large Lump of Butter; when bak’d, drain it from the Gravy and Butter, and prefs it hard down [in a dry Pot, and pour over it clarify’d Butter, ipretty thick, and cover it with a Bladder, and let it Hand cool. To pot (^hhets. BOne half a dozen Rabbets, mince them fine, and feafon them with Pepper, Salt, Nutmeg, and Mace, pretty high; then take fome Ham, and lay between each Laying of the Rabbets, and fill your Pot with Butter, and fet it in the Oven ; about four Hours will do it. When you draw it, pour out the But¬ ter it was bak’d with, and the Fat, and put your Meat in a frclh glaz’d Pot, and cover it an Inch thick with clarify’d Butter. 122 Court Cooker Y : Or, To pot Venijon, or 'Beef. TAke a Haunch of Venifon, and bone take two Nutmegs, three Ounces of Pep¬ per^ a large Handful of Salt , let thefe be mingled together;, then take a Knife, and make Holes in feverai Places of the Venifon, and fluff it in with yaur Finger. Take your Pot, and fpriiikle the Bottom of it with fome of the fame;, put your Venifon in the Pot, Right- fide downwards-, put three Pounds of Butter into the Pot, cover it with coarfe Pafle, and fo bake it ^ when bak’d, lay a Trencher on it, and by the Weight of twelve Pounds* prefs it down to the Bottom ythen let it ftand till throughly cold j then take off the Weight and Trencher, and fake off all the Butter, pour the Gravy into a Pipkin, and boil three Parts of it away then put it into the Venifon, and melt your Butter, and pour it on, and cover it for your Ufe« Keep it in a Place neither moift nor dry. The fame manner you may pot Beef^ OF 7he Covipleat Englifli CO 0 125 Of PICKLING. 1- <• To pickle Melons^ or large Cucumbers. Take the largeft and grceneft Cucum¬ bers, cut out a Piece the Length of your tucuinbers in one of the Sides, cleanfe the Seeds and dry them well j then put into them fome Cloves, Mace, whole Pepper, and Muftard- Seed, but bruife the Muftard-Seed j peel two or three Cloves of Garlick, and the fame Quantity of Shalot, fome Ginger Dic’d thin, according to the Quantity you make and put in a little Salt 5^ lay the Piece in his Place, that you cut out of the Side, and tye it clofe with Packthread, and lay them in an Earthen Pan and put to them as much White- wine Vinegar as will cover them j with half a Pint of made Muftard to three Pints of Vinegar, and a Bay-leaf, with Salt according as you like^ let them lie in this Pickle nine Days, then put them into a Brafs Kettle, and fet them over the Fire to make them green ^ (top them down very clofe, and let them have but one or two Boils at a Time , take them off, but 1 IZ4 Cou RT Cookery; Or, but let them ftill be clofe ftopp d, and let them Hand to greeny then fet them on the Fire again, and fo order them till thej^ are very- green 5 then take them out of the Pickle, and put them into a Jarr, or Pot j boil the Pickle, and put it to them boiling hot, and tye them over with Leather, and ufe them when you pleafc. To pickle Melons^ or large CucumherSy another Way. SCoop them at one End, and take out the Pulp clean, and fill them with fcrap’d Horfe-Radilh, flic’d Garlick, Ginger, Nut¬ meg, whole Pepper, and large Mace. Take for the Pickle, the beft White-wine Vinegar, a Handful of Salt, a quarter’d Nutmeg, whole Pepper, Cloves, Mace, and two or three Races of Ginger, boil’d together, and pour it to the Melons, or Cucumbers, boiling hotj ftow them down clofe two Days^ when you intend to green them, fet them over the Fire in a Bell-metal Kettle, in their Pickle, till they are fcalding hot and green-, then ftow them down clofe. When they are cold, cover them with a wet Bladder and Leather. So cover all other Pickles. N.B. Tou may pickle CodlingSyas MangoeSy only core them, and half them, and tye 125 The Compleat Englifli COO ^ To pickle Cucumbers only. ITTAfh your Cucumbers 5 then put them W into a Pan^ and make a Brine with kVater and Salt, ftrong enough to bear an Egg; )oil it up to fkim it clean, and put it to your Cucumbers boiling hotj cover it very clofe, ind let it ftand 20 Days, and then take them ^ut of the Brine, and put them into another ^ot, with fome Fennel, Dill, and fome Jamaica. ^epper, and pour into them as much boiling /"inegar as will cover them, and let them ftand even or eight Days • and if you think they are lot green enough, you muft boil up the Vine- ;ar again, and put it to them as before. Al- vays keep them clofe flopp’d. ^ * A good Way to pickle Mujhrooms. A S foon as you can, put them into Water, and wa(h them with a Piece of Flannel, r Spunge, and put them into clean Water as oudothemj put over the Fire, in a Stew- an, fome Water, and a little Salt ; and when : boils, put in the Mufhrooms, and (kirn them, nd then put them into cold Water again, and ?t them ftand till the n^t Day j but let the Vater have a little Salt in it; drain them lean from the Water and Salt, and put them pto White-wine Vinegar, and let them ftand pven or eight Days j then take your Pickle from Court Cookery: Or, from them, and boil it well, with fome whole Pepper, Cloves, and Mace, and let it be cold before you put it into the Mufhrooms^ tye them very clofe, to keep the Air from them,; or elfe they will be apt to mother 5 which, if they do, you muft boil the Pickle again. Stone Jars are beft for all forts of Pickles. To pick^o Muporooms. ^^Ake the fmall Buttons, wipe them with a Cloth, and let them lie an Hour iri warm Water 5 then dry them very dry ^ for the Pickle, take two Pints of White- wine, and two Pints of Vinegar, with Cloves, Mace^ and long Pepper 5 boil all thefe gently toge¬ ther, and in tlie boiling put a little Roch- allom to whiten them*, put the Pickle to them warm, and flop them clofe till cold ^ then do up the Glaffes with Bladder and Leather, of frefli Oil. Another Way of Tickling Muporooms. TAke your fmall Buttons, cut the Dirt froiri the Bottoms of the Stalks, walh them with Salt-Water and Milk, and rub them with Flannel 5 then put them into another Pan of Salt-Water and Milk, and rub them till they are clean j then boil Salt-Water and Milk,i and when it boils, throw in your Mufhrooms and when they have boil’d quick and white,^ Tlpe Cowpleat Englifii COOI(. 127 ftrain them through a Cloth, and cover them 'up with the reft of the Cloth, and let them cool in it: Take for the Pickle, half White- wine, and half Vinegar, with dic’d Nutmeg and Ginger, whole Pepper, and Cloves, and Mace j then flop them in Giaifes. Colly-Flowers is done the fame Way. Another Way to pickle Muprooms. S Crape or peel them, throw them into Wa¬ ter, and then take them out clear from th^ Water, and fet them ove^ the Fire and boil them with Salt;, fkim and ftrain them through a Sieve ^ put them in Salt and Water, made ftrong, and let them lie. there three Hours 5 then put them into Beer Vinegar, and let them Hand two Days, and put them into White- wine Vinegar, with the like Qjtantity of Mace, Cloves, Nutmeg, white Pepper, and Ginger j boil the Pickle, but not the Spice, and let it be cold before you put it into the Mulhrooms. To pickle Samphire^ GAther your Samphire in May, pick it, and lay it for two Days in Salt and Wa- iter j then take it out, and put it into a Pot and foak it well in the beft White-wine Vine¬ gar, and fet it over a clear gentle Fire, covet it clofe till its green and crifp, and put it into Pots, 128 Court Cookery: Or, Pots, or Glaffes, ty’d down clofe with a Blad¬ der, or Leather. To pickle Eggs. Boil New laid Eggs in Vinegar, Cloves, Pepper, and a Handful of Sage-leaves, till hard, then peel them and put them intfc Glaffes 1 when your Pickle is cold, put it to them, and cover them down clofe. To pickle Quinces for keeping. TAke a Parcel of clear Quinces and codie them, then take them out of the Water, and put them in a Pan, and boil up fome Pa¬ rings, Cores, and ordinary Quinces flic’d, in the Liquor, and pour all that together hot on the Qiiinces, and cover the Pan, and that will keep them ^ when you take out any for Ufe, turn back the Ikin on the Top over the reft, and not break it. This will keep them for Buttering, or Pies. To pickle French hearts. TAke Fre7ich Beans before they have any Strings, and lay them in an Earthen Pot, betwixt every Lay of Beans a Handful of Salt, then let them Hand till they are fhrunk, and the Salt pretty well dilfolv’d ; then cover them with Vinegar: Before you boil them for Ufe, you ^ Tie Compl'edt Engi\(h C 0 0 iip you muft deep them an Hour in Water. Then hang them on the Fire, putting them in when the Water is cold. When they are boil’d, let them Hand till they are cold ; .and cover them with WhitCrwine Vinegar. To pickle French (Beans another Way. - 1 PU T them a Month in Brine, very ftrong j then drain them from the Brine ; and fdr the Pickle; take the befl: White-wine Vind** gar, a Handful of Salt' a quarter’d Nutmeg, Whole Pepper, Cloves, Mace, and three Races of Ginger, boil’d together, and pour it to the Beans boiling hot; keep them down clofe two Days, and theti greeii them over the Fire in their Pickle till Raiding hot, and greeny land flow them down clofe ; and when cold^ ^over them with a wet Bladder and Leather; \ • 1 • ■ Another Bickle for FrCricH <feanL jnpAke young French Beans; before they i are ripe, and cut ofF the Stalks; then (take good White-wine 'Vinegar; and boil it with Pepper, Ginger, and Salt, andfeafohit !to your Palate, and let it Hand till its cold ; and put the Beans in an Earthen Pot, and jjour in the Pickle, and cover them dole for three Weeks; then take the Pickle, and boil if, and put it to the Beans; if green ; if not^ boil it again. When boiling, pot; and cover K them 1 5 o C o u R T C o o K E R y: Or, them clofe .; and when they are Cold, are fit for, Ule. If they fhould change Colour, let the Pickle be boiPd again, and pour’d over them fcalding hot. )r , . To pickle Cerkins. % PUT them in a Brine, ftrong enough to bear an for three Days ; then drain them, and pour on your Pickle (as the Me¬ lons) boiling hot, having fome* Dili* Seeds in your Pots ; cover them very dole two Days ; and when you green them, fet them over the Fire as before. To pickle or Turnips. BOil your Beet-Root in Water, and Saif, and Spice, a Pint of Vinegar, a little Schuteheneal ; and when they are half boil’d, put in your Turnips, being par’d ; when they are boil’d, take them off the Fire, and keep them in this Pickle, To pickle Onions. Lay your lhaall hard Onions in Water and Salt, and let the Pickle be Vinegar and Spice, I ne Co i mpkat Englifli COO i ^ t To pickle Tongues. » _ . BLanch them, being boil’d in Water and Salt, and put them into a Pot ; and make the Pickle of as as much White-wine Vinegar as will fill it, boil’d up with a Fag¬ got of fwcet Herbs; when cold, put in the Tongues, with llic’d Lemon, and cover it clofe. When you eat them, beat up Ibme of the Pickle \Vith good Oil, and garnilli with flic’d Lemon. To pickle Colly-Flomrs. TAke the whiteft and clofeft Colly-Flow- ersy before they are brown, cut thena the length of your Finger from the Stalks, and boil them, a very little in a Cloth in Milk and Water, not till they are tender ; then take them out, and let ,them be cold: For the Pickle, take the beft White-wine Vinegar, Cloves, Mace, a Nutifieg quartePd, t little whole Pepper, and a Bay-leaf ; fo let thele boil ; and when cold, then put in your Colly-Flowers. In three or four Days they’ll fee fit to eat. K 2 n i ip Court Cookery: Ofj 6 To pickle Jjparagus to keep the whole Tear. BReak the Heads ofl^ and put them up in White-wine Vinegar, and Salt, accord* ing to ftifcretion, lb that they be well c6* ver'd; then take them out, and boil the Pickle, and fcum it very well; if there be , occafion, renew it with Vinegar and Salt, and when it’s cold, put them in again, and they will keep a whole Year ; uft them when you will ; only boil them till tender, and eat them hot with Butter* To pickle red Cabbages. TAke a red Cabbage, and flice it as thin as poffible round the Cabbage, then boil your Vinegar, With Pepper, S^alt, and Mace, and pour it boiling hot on the Cab¬ bage, and flop it down clofej let you Pot (land juft within the warmth of the Fire till it’s cold, which it will be. N. B. Ifjou have a mind to Tickle Flow* ersy do them in half IVhite-winey and half Vinegar and Sugar. Te The Compleat Englifli COO 135 To pickle barberries. I Flrft gather them on a very dry Day, and ' chufe only the Bunches; and pickle j them in boiling Salt and Water, ftrong enough I to bear an Egg, and let them lie near half an I Hour ; then put them into Gally-pots, x^irh 1 their Liquor, when cold ; and add a little I White-wine and Vinegar, and flop them I down clofe. i f To pickle Wallnuts. La Y an hundred of green Wallnuts in Water nine or ten Days, changing the Water twice a Day ; then lay them in order ' in an Earthen Pot, ftrewing a Clove here and there, with five Cloves of Garlick, a large Blade of Mace, two Bay-leaves, a little Dill, and fbme Salt; then take as much White- wine Vinegar as will cover them, and heat it icalding hot, and pour it on them, cover them up very clofe, and let them (land fix Weeks ; then heat the Pickle again fcalding-^? hot, and pour it on them ; cover them dole, and a Month before Chrtjimas they will be fit to eat. The latter End of June is the proper Sealbn to pickle them in. 134 Co'URT Cookery: 0>', To pickle ^idgeo7ts. BOil them with whole Spice, in three Pints of Water, a Pint of White-wine, and a Pint of Vinegar ; when boil’d enough, take them up *5 and when they are cold, keep them in this Pickle. * To pickle Tid^eons another Way. TAke fix Pidgeons and bone them, take the Gizzards and Livers, and put them in the Bodies of the Pidgeons , tye up the Vents and Necks fo clofe, that no Liquor may come into them ^ then boil Oatmeal and! Water, together with a Faggot of fweet Herbs, Cloves, Mace, and fome whole Pepper, and ^ three fpoonfuls of Vinegar, to the ufual Thick- > nefs of Water-gruel*, then ftrain it, and fet it on the Fire till it boils, then put in your Pidgeons, and boil them till tender ^ take them out, and let them lie till both are cold, and put them into the Liquor-, keep them clofe cover’d for Ufe. The Livers, with Oil and Vinegar, is their Sauce. To pickle OyJiers» TAke a Qjaart of Melton Oyfters, and par¬ boil them in their own Liquor. For the Pickle, take a Pint of White- wine, a Pint of I The Compleat Englifii COO IQ 135 of Vinegar, and their own Liquor, with Mace> Pepper, and Salt- boil and fcum them. When ’tis cold, keep the Oyfters in this Pickle. To pickle HerringSy or Mackerel TAke the Fifh, and cut off the Heads and Tails, gut them, wafh them, and dry - them well ^ then take two Ounces and a half of Salt-petre, three Quarters of an Ounce of Jamaica Pepper, and a quarter and halFquar- ter of White Pepper, and pound them finally I an Ounce of Sweet-Marjoram and Thyme I chopp’d fmall : Mix all together, and put fome I within and without the Fifh^ lay them in an I Earthen Pan, the Roes at Top, and cover i them with White-wine Vinegar, then fet them into an Oven, not too hot, for two Hours. This is for Fifteen ; and, after this Rule, do as many as you pleafe. To pickle Smelts j to exceed AnchoVics. FIrft wafli and gut them clean*, then lay them in Rows, and put between every Layer of Fi(h, Pepper, Nutmeg, Mace, Cloves, and Salt, well mix’d, and four Bay-leaves, powder’d Schutcheneal, and Petre-Salt, beat and mix’d with Spice:, boil red Wine Vinegar, enough to cover them, and put to tliein when quite cold. 136 Court Cookery: |1)^ To pickle ^ork; TAke the principal Pieces of the Pork, and fait them lightly, with ordinary Salt then lay them Hollow, that the Blood may drain from it, with the flefliy Side down» wards ^ let it lie two or three Days amongft the Salt- put fome beaten white Pepper, and a few Cloves bruis’d - fait it well, and pack it very clofe in the Thing you keep it in, with the Rind downward j cover it wkh Salt, and when it has hood near three Weeks, put in fo much fait Pickle as will cover it, and then lay a falfe Bottom on the Top, to keep it un^ der Pickle. I put the ordinary and bony Pieces by themfelves. Of t . The Compleat Englifh COO ^ i ] 7 PfPaftes, Pies, Pafties, Pud¬ dings, Tanfies, Cakes, Tel^ lies, ^(7. Lay down a Pound of Flower j break into it two Ounces of Butter and two iggs j then make it into Pafte with cold War :er • then work a Pound of Butter to the Stiff- pefs of your Pafte ; and roll out your Pafte in¬ to a fquare Sheet, ftjck it all over with bits of Jutier jroU it up like a Collar j double it up ,t both Ends, that they meet in the Middle- oil it out again as aforefaid ; and then ufe it! i ^afte for a fajly. Lay down a Peck of Flower 5 work it up with fix P ounds of Butter, and four vith cold Water. ' ’ For i3§ Court Cooke RY : Or, For Fdjie-(^yd. TAke a Pound and an half of Flower, a Pound of Butter, an Egg, and a quarter of a Pound of fine Sugar, being bruifed fine with a Rolling-pin j work thefe into a Pafte. Tajle for a High He, La Y down a Peck of Flower ^ work it up with three Pounds of Butter melted in a Sauce-pan of boiling Liquor : make it into a ftiff Pafte. ^ ■ Lay down Flower according to the Num¬ ber of Cuftards you make, work it up into a ftiff Pafte, with boiling Water; fprinkle it with , a little cold Water, to keep it from cracking. • • - A Caudle for ^ies. Ake halfa Pint of White-wine, a little X grated Nutmeg and Mace, and boil it,; then beat up the Yolks of two Eggs, and puti into it, with a fpoonful of refin’d Sugar, and' a little Butter kneaded in Flowery lhake it a- bout, and pour it in. ^ 7he Compleat Englifli COOK^. 139 % If for favoury Pies, add Mufhrooms, Truf- bls , Morrels , Artechoke-bottoms , Cocks- ombs, Sweet-breads, and Palates, without he Sugar. I A Lear for Fip? Ties. rAke Claret, White-wine, and Vinegar, Oyfter-Liquor, Anchovies, and drawn lutter ^ pour it into the Pies, thro’ a Funnel, ?hen bak’d. A Lear for Tajiies. i gEafon your Bones of that Meat you put in your Pally, cover them with VVater, and :e them when they are bak’d, ftrain the iqaor out into the Pally. A 'Battalia Tie. ■^Ake four fmall Chickens, four fquab X Pidgeons, four fucking Rabbets, and cut hem in Pieces, and feafoa it with Pepper, utmeg, Mace, Cloves, and Salt ^ lay them n the Pie, with four Sweet-breads fliced, and IS many Sheeps-Tongues, two Ihiver’d Palates, :wo Pair of Lambs- Hones, twenty or thirty 3ocks-combs, ard Oyllers, Balls, and Butter j :lofe the Pie j when bak’d, pour in a Lear. 140 Co u RT Cooker y: A Lomher <?/>. ^ I A i TAke a Pound and half of Veal, juft^ fcalded * mince it very fmall, ’ with ! Beef-fuet the like Qjiantity ^ then take fome grated Bread, fome Mace, Nutmeg, Cinna¬ mon, and Sugar, Rofe- water. Eggs, and Cur- ^ rans, then fill your Pie, laying fome Marrow, Sweet-meats, and Lemon , then Lid your Pie| and when it*s bak^, make a Caudle with White- wine, and the Yolks of two Eggs, and fweeten’d with Sugar. You muft be fare tq ' put in Marrow enough. A Lomher ^ie another Way. * - • . ■ ' ^ ^ j TAke a Pound and an half of a Fillet of i Veal, and mince it, with the fame Quan-? | tity of Beef-fuet^ feafon it with Mace, Nut¬ meg, Sugar, Cinnamon, and Salt ^ five Pippins llic’d, a Handful of Spinage, and a hard Let-'' tice. Thyme,- and Parlly 5 mix it well with a « Penny white Loaf grated, the Yolks of three 1 Eggs, a little Sack and Orange-flower Water, 1 a Pound and a half of Currans, with what ' Preferves you pleafe, and a Caudle. ' An Humble Pie is made the fame Way., To i I Compleat EngVitti CO 01^. 141 I ■ . I To inake a ^ettelo 'Pie. IpAke fix Pidgeons a Week old, fix Lainb- I. ftones, two Sweet-breads, the Lamb- 3nes and Sweet-breads muft be parboil’d, id cut in thin flices, eighteen Cocks-combs aided, and peel ofF the Skin, and afterwards' >il them tender ; then peel a few Muflirooms, d cut them in Pieces, and boil them in Wa- and Buttery then have fome Pieces of Beef il’d. tender, hafh half a Pound of Veal, a larter of a Pound of Suet, with a little Oni- , Thyme, Sorrel, Parlly and Spice, beaten th it, mingle the Hafh with the Yolks of two ;gs, and roll it in little Pieces j then place the Ingredients handfomely in a Pie, with ;ht Yolk of hard Eggs, and Artichoke-bot- lis, with Tops of Sparrow-grafs, boil’d pder j feafon all thefe with Salt and Pepper, d a fufficient Quantity of fweet Butter above d below the Meat, then cover it, and bake- as another Pie. To make Mince Pies. rAke three Pounds of the infide of a Sir¬ loin of Beef, feven Pounds of Suet, feven lunds of Currans well waih’d, two Pounds Raifins of the Sun fton’d, three Ounces of nnamon, Cloves, and Mace, the Paring of Orange, and a Lemon dic’d fmall, and the a Juice i4i Court Co6k£Ry.‘ Or, Juice fqueezM, fix Pippins chopp’d in half, ah Ounce of Carraway-Seeds fteep’d all Night irt a Pint of Sack, fweeten’d to your Palate j add what Sweet-meats you will. A IQi CU T your Kid in Pieces, free froin Bones, and lard it with Bacon 5 feafon it with Pepper, Salt, Nutmeg, Cloves, and Mace 5 lay on Butter according to the Bigrlefs of your Pie, and clofe it. Wheri its bak’d , take a Quart of Melton Oyfters, well dry’d, and fry them brown ;' tofs them up in half a Pint ol White-wine, the Oyfter Liquor, fome Gravy, and Barberries ^ thicken it with Eggs arid drawn Butter j cut up the Lid, and pour it into the Pie. A Calfs-Head tie. Boil your Head near enough, and take out all the Bones; cut it in thin flices, and feafon it with. Pepper, Salt, Nutmeg, arid Mace^ mix with it dic’d Sweet-breads, Pa-; lates, Cocks-combs, Muftirooms, and Balls; lay on fome fweet Butter, and clofe the Pie: Pour in a Lear^ ' TlyeCpmpkat Eifglifli COO i^V J Lamhs-flpney or Sweet-bread^ <Pie. Boil, blanch, llice,' and feafon themi with Pepper, Sait, Nutmeg, and Mace, and lay them in the Pie with llic’d Artichoke-bot- toms ^ butter and clofe the Pie, and pour in a Lear. A ISleat’s -Tongue Tie. Boil your Tongues till about half done j blanch and flice them and feafon them with Pepper, Salt, Cloves, Mace, and Nut¬ meg, with fome Balls, llic‘d Lemons, and Butter, and clofe your Pie j when ’tis bak’d, take a Pint of Gravy, with Sweet-breads, Pa¬ lates, and Cocks-combs, tofs’d up, and pouc into the Pie. A Hen Tie, CUT it in Pieces, feafon and lay it in the Pie, lay on Balls, Yolks of hard Eggs, llic’d Lemon, Butter, and clofe the Pie, when bak’d, pour in a Lear thicken’d with Eggs. A 144 Court CookeiCy: Or^ . . . A Chicken Tie 3 CUT your Chickens in Quarters, and lard * them, and fake away the Necks| finge them, and wipe them clean, and par¬ boil them: For your Forc’d-Meat, mirfce fome BaCon and a little Marrow, feafon’d with Pepper, Nutmeg, Salt, and Parfly, and lay it about the Chickens, with a boil’d young Lettice ^ and when bak’d, ferve them with a Caudle^ About three Hours bakes it. I A Tidgeon Tie. TRufs and feafon your Pidg^onS with Pep¬ per, Salt, and Nutmeg 5 lard them with Bacon, and ftufF them with Fore’d-Meats, lay on Lambs-ftones, Sweet-breads, and But¬ ter, and clolb the'Pie- pour in Liquor made of Claret, Gravy, Oyfter-Liquor, two An¬ chovies, a Faggot of; fweet Herbs, and "an Oniony boil this up, anduhicken it with brown Butter. This Liquor ferves for feve- ral other forts of Meat and Fowl Pics. . NB. A Chicken Pie is made the fame Way. Let your Lardoons he feafon^d with Salt, Pepper, Spices, • mmc*d Herbs, elves, and Parjly, T7;^ Com^leat Englifli COOE^. 145^ A Hare Tk. CUT your Hare in Pieces,- break the Bones, and feafon it to your Tafte, and lay it in your Pie, with flic’d Lemon ^ and Butter, and clofe the fame. An Egg Tie. S Lice the Yolks of 20 hard Eggs, with the fame Weight of Marrow and Beeffuet- feafon it with Mace, Nutmeg, ' Cinnamon, Salt, and Sugar, with Citron and Lemon , fill up, and clofe your Pie. An Egg Tie another Way. Hred the Yolks of 20 hard Eggs, with Ci¬ tron, and Lemon-peel • feafon them with Jloves, Mace, Nutmeg, Cinnamon, Sugar, ind Salt, then mix them with a Quart of Cu- :ard-ftuff ready made^ gather it to a Body )ver the Fire, your Pies being dry’d in the >ven, fill them with this Batter, asCuftards, 'hen they are bak’d, flick them with flic’d litron, and ftrew them with colour’d Bilkers :rated. L 14^ Court C o o KE rt: Oj*, I I A Gmn^Goofe Tie. | TAke two fat Green-Geefe, bone them j well, and leafon them to your Liking, i with Nutmeg, Mace, Pepper, and Salt j lay them on each other, and fill the Sides with i young Rabbits, and cover them with Butter j ; bake them well, and eat them hot or cold. J Veal Tie, to he eat cold. . f*' RAife a high round Piej then cut a Fillet of Veal into four or five Fillets, and^ feafon it with Pepper, Salt, Nutmeg, Mace, and Cloves, a little Ininc’d Sage and fweet ? Herbs, and lay^it in the Pie, with llices of* Bacon at the Bottom ; and betwixt each Piece lay on Butter,*' and dole the Pie. When *ris ■ bak’d, and half cold, fill it up with clarify’d Butter. " i ! A?i Eel Tie. ^ j r CUT and Wafh them, and feafon themi with Mace, Nutmeg, Cinnamon, Sugar, and Salt, and a Handful of Currans, Butter, and clofe the Pie, and bake it. | i i T}?e Compleat Englifh COOJ^ 147 1 j An Oyfter Tie. PArboll a Qjjart of the bell: large Oyfters in their owtl Liquor Itrain’d, mince them I fmall, and pound them in a Mortar with Pi- ftacia Nuts, Marrow, Sweet-breads, a fmall Onion, and Salt, Pepper, Nutmeg, and Cloves^ and a little grated White-Bread ^ lay on But¬ ter, and clofe the Pie.- An Oyft er Tie another Way, \ ^*T^Ake a Hundred of Oyfters, or more, ad- I cording to the Bignefs you would have your Pie, and blanch and bard them ; then take a Handful of Parfly, and fhred it fmall, add to it, three or four fpoonfuls of grated Bread, half a grated Nutmeg, as much pound¬ ed Pepper as will lie on a Shilling, and an Anchovy chopM, and about the third part of a Pound of Butter* make all thefe together like a Pafte; then (beet your Pan you defigni to bake it in, and put half of your Seafoning under your Oyfters, and half at top, with four fpoonfuls of the Oyfter-Liquor, and a thick llice of Lemon without the Rindj lid it and bake it half an Hour, take it our, and fqueeze in the Juice of a Lemon, and ferve it to Table, L 2 ) A 148 COU RT Co O K E R Y Or^ A Lamprey Tie. WAfli them clean, and cut them, and feafon it with Mace, Nutmeg, Cinna¬ mon, Sugar, and Salt j lay them in the Pie, with dic’d Lemon, Citron, and Butter, and clofe it. To make a Lohjler Tie. BOil your Lobfters, and take them clean out of the Shells; flice the Tails and Claws thin, feafon thein with Pepper, and a little Mace, and Nutmeg beat fine^ take the Bodies, with fome Oyfters well walk’d and flared ^ mix it up with a fmall Onion finely flired, a little Parlly and a little grated Bread, and feafon it as the reft j then take the Yolks of raw Eggs to roll it up in Balls- lay all into the Pie, with Butter at the bottom and top of the Filh j bake it, and pour in Sauce of ftrong Gravy, Oyfter-Liquor ftrain’d, and White-wine thicken’d with the Yolk of an Egg, Then eat it hot, A Carp Tie. BLeed your Carp at the Tail, (preferve the Blood '5) open the Belly, draw and walh the Blood with a little Claret, Vinegar, and Salt p then feafon your Carp with Pepper, Salt, The Compleat Englifli COO 149 Salt, Mace, and Nutmeg, to your Liking; fhred Sweet- breads ; lay them in the Pie, with a Pint of large Oylters ; Butter and clofe the Pie; When it’s bak’d, pour in the Blood and Claret, being firft heated. A Trout Tie. CUT, wafli, and fcale your Trout, lard them with Pieces of a Silver Eel roll’d up in Spices, fweet Herbs, and Bay-leaves powder’d ; lay on between them llic’d Arti¬ choke-bottoms, Mulhrooms, Oyfters, Capers, dic’d Lemon; and Butter, and clofe the Pie. A Turbot Tie. HAving prepar’d your Pie, lay frefh But¬ ter over the Bottom of it, over which ftrew Salt, Pepper, Spice, favoury Herbs; lard your Turbot with Anchovies, and lay it in the Pie ; ftrew another Seafoning of the fame over it, and cover with Butter; put on the Lid, and fet it in the Oven. When bak’d, cut it open, take off all the Fat, and pour in a Ragoo ofCraw-filh, made thus: Wafti and boil them in Water, and pick and take olF the Tails and the reft of the Shell; cut off the End of the Tails near the Body, and mix the reft with Mulhrooms,Truffels, and Artichoke- bottoms; tofs up all together with a little But-. ter, moilten it with a little ftrong Broth, and L 3 fet 150 Court Cookery: Or, fet it a fimmering over the Fire, having fea- fon’d it with Salt, Pepper, Onion, and flic'd Lemon. When enougli, ferve it hot, Turhot Tie another Way, GU T and Wafli your Fifh very clean, and then you may either lard your Filh, or cut it a-crofs the white fide in eight, ten, or twelve Places, and lay your cut Anchovies in* the Inficions as you pjeafe, then make a Sea- foning with Pepper, Salt, Mace, and fome Parfly and Thyme chop’d fmail, two hard 'Eggs boil’d and chop’d, roll it all up in Butr ter, put half under your Filh and half at top ^ lid your Pie, and- half an Hour will bake it, take it out, and take all the Fat off it you can, and make a little Ragoo with fome 'Tails of Lobflers, or only pour on it a little drawn Butter, and the Juice of a Lemon. J Venijon Tafty, I^One a Side or Haunch of Venifon cut J fquare, feafon it with Pepper and Salt, and make up your Pafty : For a Buck Pafty, a ) Peck of Flower, and for a Doe, three Qjaarters of a Peck • two Pound of BeeTfuet at the Bottom of the Buck, and a Pound and half at the Bottom of the Doe Pafty • work your Pafte as before order’d^ pour in a Lear. N. Be A Latnh PaJlj is made as the Doe. A N The Compleat Englifh COOI^ 15'^ « A ^eef Tafty: CU T out your Beef, and feafon it over Night with Pepper, Salt, and a little red Wine, and Schutcheneal, and make it up as the Buck Pafty. N. B. To each of thefe Parties pour in a Lear. \ An Artichoke P/V. TAke the Bottoms of eight Artichokes, be¬ ing boil’d and flic’d, feafon them with Mace, Cinnamon, .Nutmeg, Sugar, and Salt j mix them with the Marrow of three Bones, with Fruit and Prefer ves, as in the Lamb Pie. ^ Potatoe Pie is made the fame W^ay, . A Sweet Lamb Tie. CU T an Hind (Quarter of Lamb into thin dices ^ feafon it with Mace, Nutmeg, Cinnamon, and Salt, and lay it in the Pie^ mix with it half a Pound of Raifins of the Sun fton’d, half a Pound of Currans, two or three Potatoes boil’d, blanch’d, and flic’d, or an Artichoke-bottom, with Prunelloes and Dam- fins, Goofe-berries and Grapes, Citron and Lemon Chips, a little Sugary and lay on Butter, and clofe the Pie. When bak’d, put 4 fweet Caudle made thus ; Take Sack, White- L 4 - wines Court Cookery: Or^ wine, and a like Quantity of Verjuice and Sugar 5 boil it, and brew it with three Eggs, When the Pie is bak’d, pour it in at the Fun¬ nel, and lhake it together. A Sweet Chicken Tie. TAke fix fmall Chickens rpll up a Piece of Butter in Nutmeg, Mace, Salt, Cin¬ namon, and Sugar, and put into theiri^ then feafon and lay them into the Pie, with the Marrow of two Bones boifd up in the Batter of Eggs, with what Preferves and Fruit you pleale, with the afore-mention’d Caudle. A Swan Tie^ to he eat cold. SKin and bone your S wan , lard it v/ith Bacon, and feafon it with Pepper, . Salt, Cloves, Mace, and Nutmeg, to your Palate, and with a fevv Bay-leaves powder’d , lay it in the Pie^ flick it with Cloves , lay on But¬ ter, and clofe the Pie : When it is bak’d, and half cold, fill it up with clarify’d Butter. A Turkey Tie. % BOne your Turkey, feafon it with Pepper, Salt, Mace, and Nutmeg, without and within, and lay it in the Pie, with two Ca¬ pons, or two Wild Ducks, cut in Pieces to fill up the Corners, and a little Butter. When It The Com[>leat Englidi COOly. 15^ it is bak’d, and half cold, fill it up with cla- rify’d Butter. A Goofe Pie is made the fame Way, ordy with two Rabbits inftead of Fowl. A Fenifon Tie. RAIfe an High Pie round ^ then flice a Pound of Beef-fuet, and put it in the Bottom ^ then cut the Venifon in Pieces, and feafon it with Salt and Pepper to your Palate, and lay it on the Suet- lay on a good Quan¬ tity of Butter, clofe the Pie, and bake it fix Hours. A Savoury Lamb Tie. CU Tyhh Hind Quarter of Lamb into thin dices, and feafon it \vith Pepper,' Salt, Cloves, and Mace, lay them in the Pie, with the infide of a Cabbage-Lettice and Artichoke- bottoms, the Tops of a Hundred of Afpara- gus; lay on Butter, and clofe the Pie. And when it is bak’d, pour in this favoury Liquor: Take Claret, Gravy, and Oyfier-Liquor, two Anchovies, a Faggot of fweet Herbs, and an Onion • . boil’d up all together, and thicken it with brown Butter. Then pour it into your Pies when call’d for. I I 0 Another II i54‘ Court Cookery: Or, Another JVay. SEafon your Lamb Stakes with Pepper, Salt, Mace and Nutmeg ; put in flic’d Lamb-ftones and Sweet-breads, and (avory Balls and Oyfters ; lay on Butter, and dole the Pye ; when bak’d, pour in a Lear. J Mutton Tye. 1 * SEeafon your Stakes with Nutmeg, Pep¬ per, and Salt ; fill the Pye ; lay on But¬ ter, and dole it : When ’tis bak’d, tofs up 'a Handful of chopp’d Capers, Cucumbers, and Oyfters in Gravy, and an Anchovy, and drawn Butter, and pour in. \ i A Marchpane to make. TAke two Pound of Almonds, blanch’d and beaten to a fine Pafte ; then put in a Pound of fine fifted Sugar, which with more beating will make it a perfed Pafte : Y ou muft mind in the beating of the Almonds to put in now and then a Spoonful or two of Orange-flower, or Rofe-watef, to keep them from oiling ; and when ’tis well beaten, you may make it to what Size you will, and bake it upon a Bottom of Wafers, and bake it till ’tis white, hard and dry ; and when ’tis thus done, take it out, and ice it with Rofe- t 7he Cornpleat Englifii COOI\\ 155 Rofe- water and Sugar, made pretty thick, lb as you may Ipread it on with a Wing Fea¬ ther, and bake it ’till you fee the Ice rife high, and ferve it to the Table, / J (Butter d Loaf^ TAke three Pints of New Milk, and put Runet to it ; when ’tis ready, break it very fmall ; take the Y oik of five Eggs, one White, half a Pint of Ale* Yeft, a Piece of Ginger flic’d, with as much Flower as will make a llifFPalle ; then lay it in a Cloth to rife by the Fire, while the Oven heats ; and when its throughly bak’d, cut off the Top, and butter it. To make an excellent Blum Cake. *^1 *'Ake a Quarter of a Peck of Flower and dry it, three Pound of Currans, walli’d and pick’d clean, fet them before a Fire to dry, half a Pound of Raifins of the Sun, walli’d and Hon’d, and Hired fmall, half a Pound of blanch’d Almonds, beat very fine, with Role-water, a Pound of Butter melt¬ ed, with a Pint of Cream, but not put in hot, a Pint of Ale- Yell, a pennyworth of Saffron fteep’d in a Pint of Sack, ten or twelve Eggs, but half the Whites of them, a quarter of an Ounce of Cloves and Mace, one large Nut- meg grated, a few Carraway-feeds, Citron, 2 Candied 1 5 C O U R T C O O K E R Y : 0?% Candied Orange and Lemon-peel dic’d ; you may make it thin, or there muft be more Butter and Cream; you may perfume it with Amber-greece ty’d in a Muflin Bag, and fteep’d in the Sack all Night. If you ice it, take half a Pound of Double-refin’d Sugar Lifted ; then put fome of the Sugar, and beat it up with the White of an Egg, and beat it with a Whisk, and a little Orange-flower Water, but do not over- wet it ; then ftrew in all the Sugar by degrees ; then beat it all near an Hour; the Cake will take fo long a baking ; then draw it, and wafh it over with a Brufli, and put it in again for half a quarter of an Hour. To make a Very good Carraway Cake. TAke three Pound of the beft Flower, dry it before the Fire ; then divide it in two Parts ; on one Part grate one Nutmeg, put two Spoonfuls of Role water or Sack, the Yolks of four Eggs, as much xYle-Yeft as will make it into a Pafte, and let it lie and rife in the Warmth of the Fire, kill it’s as li2;ht as Cork ; then take the other Half of the Flower, and break into it a Pound of Butter, very final!, a little new Milk, luke¬ warm ; make the Flow^er and Butter into a^ Pafle ; then take the two Paftes, and break them together, and ftrew in a Pound of rough Carraway-Seeds, and mix them well t together ; i 77>t’ Compkat Englifli COO 1 57 logether ; then make up the Cakes, and lake it in a Hoop, or Paper. ' Let not the )ven be too hot, and a little more than an dour will bake it. To mak$ an Almond Tart. MAke a good rais’d Party, and take fome blanch’d Almonds finely bear, with lofe-water, a Pound ofDouble-refin’d Sugar o a Pound of Almonds, fome Bread, grated 'Jutmeg, and a little Cream, with {train’d jpinage, only as much as will colour the Mmonds, bake it with a gentle hot Oven, lot {liutring the Door, draw it, and flick it tvith Citron. j ■ • j Almond Cujlard. » t "‘I^Ake half a Pound of Almonds, blanchi them and beat them very fine ; then ake a Quart of Cream, and put to the f^lmonds ; throw them through a coarfe Jtrainer ; beat them again ’till you have trained the Almonds through ; then beat he Whites of twelve Eggs, and put to the I^ream ; fb fweeren it to your Palate, and lake them like other Cuftards, in Cups. ^Vhen you beat the Almonds, you muft al-, vays put fome Tom oiling. |. ! : I Liquid Thing to keep them n 158 CotfRT Cookery: Ohy To make an Almond- puddmg. TAke half a Pound of Almonds, blanch and poiind them in a Mortar, with a Quarter of a Pound of Piftacia-Niits, foul" grated Biskets, three quarters of a Pound of Butter, three or four Spoonfuls of Sack and Orange-flower Water ; then mix it with a Quart of Cream, being boiled ; mix it with eight Eggs, a little Mace^ Nutmeg, Cinna¬ mon, and Sugar : Pour it into the Difli, be¬ ing cover* d and garnifli’d with PufF-Pafte. , A Cujlard. Boil a Quart of Cream, with a Stick of Cinnamon, a quartered Nutmeg and large Mace ; when near cold, mix it with eight Yolks of Eggs, and four Whites well beat, fweeten’d with refin’d Sugar ; add to it Sack and Orange-flower Water ; fet it on the Fire, and ftir it till a white Froth arifeth'; feum it off ; then fill up your Cruft, being dry’d in the Oven* A Cuflard-Tanfy. TAke half a Pound of Maples Bisket, finely grated, eighteen Eggs, (but half the Whites,) one Nutmeg grated, and Double- refined Tl)e CoiTtpkat Englifli COO refin’d Sugar ro your Tafte ; then ftrain the Eggs, and mix all together, with four or five Spoonfuls of Sack, about half a Pint of Cream, colour it with .the Juice of Spinage, and a Sprig of Tanfy ; then put it in a Sauce-pan, the Bottom being firfl: well butter’d, and keep it ftirring over a clear Charcoal Fire till it’s thick ; then butter a Dilh, and put it in, and fetit over a gentle Fire to harden, and cover it with a Pewter Plate ; and when it is done enough in the Difh, turn it on the Plate, and let that on the Fire to ftiffen. Serve it on the Plate, with quarter’d Oranges, and I Sugar ftrew’d over it. To make Cheefe-Cakes. Ake two Quarts of Milk, or Cream, and the Yolks of eight Eggs, and four Whites, beat them very well, and fet it on I the Fire ; when it boils, take it off, and : ftrain the Whey gently from it, to the Curd ; put Ibme Nutmeg grated, and fbme Cinna¬ mon beat, four Spoonfuls of Rofe-wate4 and as much Sack, a quarter of a Pound of Currans, fome Butter and fine Sugar, and grated Naples Bikets : Put it to what Cruft you pleafe. 1^0 Court CookeRy: Or, To make Orange CheefeXakes. BLanch half a Pound of Almonds, beat them very fine, with Orange-Flower Water, half a Pound of fine Sugar beaten and fifted, a Pound ofi fweet Butter melted, that muft be almoft cold before your ufe it j then take ten Eggs, the Whites but of four, very well beaten, two Candid Orange-peels, or Raw with the Bitternefs boil’d out j beat the Peels in a Mortar till as tender as Marmalade, without any Knots j then mix all well toge¬ ther. For the Cruft, take a Pound of the fineft Flower, and three Ounces of refin’d Sugar, mix it with the Flowery then take half a Pound of frefh Butter, work it with your Hand till it comes to a Froth , then put in the Flower by Degrees, and work it together, in the Yolks of three Eggs, and the Whites of two: If it be Limber, put in more Flower and Sugar, till it’s fit to roil out then make them in what Form you pleafe: A little above a quarter of an Hour bakes them. Againft they come out of the Oven, have fome refin’d Sugar, beat up with the White of an Egg, as thick as you can ^ then ice them all over, and fet them in the Oven to harden againi* The Compleat Englifli COOI^. i6i ' , V I To make Chee/e-Cakes anotheAWay. . Ake fix Quarts of Milk warm from the Cow, put in as much Runnet as will ake it a tender Curd ^ when its turn’d, break t gently and hang it up in a Cheefe Cloth, nd let the Whey drain from it, often ftirring? he Cloth, and fqueezing the Whey out by utting the Cloth between 'two Boards , 4nd hen its dry, put it in a Stone Mortar and eat it very wel4 ^hen take it out, and put o it half a Pint of thick Cream, three Quar- ers of a Pound of fweet Butter melted, and a uarter of a Pound of Naples Bilket grated, and three Quarters of a Pound of Currans, fix folks of Eggs, and four Whites, two fmall utmegs, and fix fpoonfuls of Rofe orOrange- /Vater, and as much Sugar as will fweeten it: or the Cruft, to a Pound and half of Flower, ut three Quarters of a Pound of Butter, and ork it well into the Flower, with the folks f two Eggs, a little refin’d Sugar, and Orange- ►Vater, then mixit into a Pafte, with a little hey, and roll it very thin, and lay your eat in them and bake them. The Oven iniift ot be too hot. .VI To i6z Court C o o K E ry: Or, To make a Tudding-'Cakei Ake a Pound of Suet, iniric’d very firie, and as much Flower, four Eggs and a Piece of Butter, mix thefe together^ feafon it with Nutmeg, Sugar, Cinnamon, a little Rofe- water and Salt^ work it into a Pafte with Cream, and make it up like' a Cake: But* ter your Dilh, and bake it. To 77iake Gmger-(Bread. Ake three Pound of Flower, two Pound of Treacle, two Ounces of beaten Gin¬ ger, a few Carraway and Coriander-Seeds, eight Eggs, (the Whites but of four,) half a Pound of Butter, three Quarters of a Pound of Sugar, three Nutmegs grated, and what Sweet-meats you will: Mix thefe well, and Bake it in a quick Oven. To make ^unns. TAke four Pound of Flower, wa Yolks of Eggs, a Pint of Ale-Yeft, and a Pint of Milk fcalding hot, and fome Salt, to mix with the Flower and Eggs, and make it into a Pafte; then fet it to the Fire to Rife, and work into it two Pound of Carraway Comfits, and two Pound of Butter, and make them into what fize you pleafe, and bake them quick. 7T;f Compkat ^ Englifh CO Oi^ \6 5' J good Seed-Cake. TAke a Pound and a half of Flower, dry"d, and a Pound of Butter* work the But¬ ter well into a Pound of your Flower ; take feven Eggs, and nine fpoonfuls of the beft x41e- Yefl, three fpoonfuls of Rofe-watef, oriefpoon- ful of Orange-flower Water, = and a quarter of a Pint of Sack , put the Liquors together, and. ilrain them into the remaining half Pound of Flower; it will be then like Batter, and mufl: be well beat together, and fet before a Fire to rife^ and when it’s rifen, pour it into the Flower that was mix’d with the Butter, and work it very well with your Hand , and laid of all, mix in a Pound of Carraway-Seeds bake it in a Hoop. A little Time bakes it^ Put into vour Flower, two Ounces of refin’d I ' Sugar, and a little Salt. A Quaking-^ udding. Ake a Quart of Cream, and beat three X or four fpoonfuls, with two or three fpoonfuls of Flower of Rice, a Penny-loaf grated, and feven Eggs*, then put to it a little Orange-flower Water, Sugar, Nutmeg, Mace, and Cinnamon * Butter the Cloth, and tye it up, but not too clofe, put it in when the Pot boils, and boil it an Hour ; then turn it out into the Difli flick on it flic’d Citron, and M 2 pour i<54 Court Cookery: Or, pour over it Batter, with Sack, Orange- flower Water, with Lemon-Juice and Sugar. Quaking Tudding another Way. TAke a Pint of the thickefl: Cream, eight Yolks of Eggs, and two Whites, beat them very well, with a little Orange-flower, or Rofe^ water ^ mix the Eggs with the Cream , then grate in feme Nutmeg, fweeten it to your Palate, and flower a Bag very well, put it in and tye it faff, and fo put it into a Pot of boiling Water, and keep it fo^ arid when its boil’d enough, turn it out of the Bag, and make your Sauce of Sack, Butter, and Sugar, and pour over with Citron, and candied Lemon-peel, flic’d thin, with blanch’d Al¬ monds cut in Pieces, and ftuck upon it. To make ^lacl^ Caps. Ake twelve good Apples, cut them in two, and take out the Cores ^ place them on a Tin Patty-Pan, with their Skins on ^ put to them four fpoonfuls of Water, and ferape double-refin’d Sugar over them : Set them in a hot Oven till the Skins are black a little in the Middle, and the Apples tender, which will be in about three Quarters of an Hour, and diih them up: Scrape a little fine Sugar over them again. Tlye Compleat Englifli C00i(. 165 \ Jn excellent Carrot Tudding. TAke two or three Carrots j grate them, and a Penny-loaf alfo , put to thefe a Pint of Cream, the Yolks of nine Eggs, half a Pound of Marrow, tliree Ounces of fine Su¬ gar, and ftir all thefe together: Butter your Pi(h, and bake it. i To make a Carrot Tuddingi T^Ake a large Carrot, boil it tender, then ^ fet it to be cold, and grate it thro’ a Sieve very fine ^ then put in half a Pound of inelted Butter beaten together with eight Eggs, (leave out half the Whites,) with three fpoon- fuls^of Sack, and one fpoonful of Oi*ange- flower Water, half a Pint of good Cream, a Nutmeg, Bread grated, a little Salt, and make it of a moderate thicknefs, and give it the fame Baking as a Cufiard. Another Way of making a Carrot Tudding. MAke it as you wou’d another Pudding, only inftead of Beef-fuet, put Carrots grated very fine, and either boil or bake it. i66 Court Cooker y; Off, To make the hejl Carrot budding that ever tt^as* f“T*^ Ake fix Carrots, not too large ^ boil them X well 5 and as many Kentifi Pippins, with the Juice of one Lemon, and four Na¬ ples Bifkets 5 beat them very well in a Marble Alortar, mix with thefe, a Pint of Cream, and three Eggs, fwceten it to your Palate, and bake it in a China Difh y fir ft lay at the bottom of it fcrap’d Citron, and' Candy ’d Prange, •L ** To make an Orange spudding. \ ^ ^ 0 Tx\ke tfie Peel of fix Oranges, peeFd thin ' from the White, boil them very ten¬ der, fhifting the Water once or twice 5 when they are boil’d tender, beat them fine in a Mortar , then take a Quarter of a Pound -of Naples Bilket, boil them up in Cream, and rub it thro’ a Cullender ; then put your Peel to it, with the Yolks of fix Eggs, and the Whites of three 5 feafon it to your Tafte with Nutmeg, Salt, and Sugar ^ and then bake it„ t. „ . U ^ Ts The Compleat Englifli COO^ \6y To make a ^ce budding. GRind half a Pound of Rice to Flow¬ er, mix it by degrees with three Pints of Milk, and thicken it over a gentle Fire, with Care, till its like a Hafty-Pudding, and then pour it out, and let it ftand a cooling * put to it nine new-laid Eggs, (but half the Whites,) four fpoonfuls of Orange-Flower Watery melt half a Pound of frelh Butter, and fweeten it to your Palate ^ add to it fome Citron fliced thin. Another Way of making a (^ce Tudding; \ ^ BLanch the Rice in Water * then boil it in Milk, refined Sugar, Cinna^ mon , and Salt , till its very thick ^ let it ftand to be cold and add to it Eggs according to your Qiaantity of Rice , if you bake it, half the Whites of the Eggs will do*, put fome Currans and Raifins, and a little melted Butter. Be fure, if you bake or boil it, 'forget not Suet or Marrow. 1^8 Court Cookery: 0^5 A ^ce budding. TAke two Quarts of Milk, and three Quarters of a Pound of Butter, boil them, and mix half a Pound of ground Rice with a little cold Milk over the Fire ; then take eight Eggs, and three Quarters of a Pound of refin’d Sugar, a little Orange- flower Water, or Role Water, and a little Nutmeg ; ftir them well together, and but¬ ter the Bottom of your Difii, and pour it in, and fo bake it. A Seed Cake. TAke two Pounds of fmooth Carravvays, fix Pounds of Flower, half a Pound of Sugar, an Ounce of Spice ; then make a Hole in the Flower, and put in a Quart of Yell, four Eggs well beat, half a Pint of Sack, a little Orange-flower Water, and a Pint of Milk, warm’d together ; then flrevv a little Flower thereon; then work it up, and let it lie to rife a little ; and put it into a Hoop, and drew over it double- refin’d Sugary and rough Caraways. Tl)e Covipleat Englifli COOi^ i6^ To make admirable Marrow tallies. Ake the Marrow of one Bone, Cinna- i mon finely fifred, a little Nutmeg, Salt, and Sugar, to your Tafte ; take two Yolks of Eggs boil’d, and rubb’d fine, and a Lemon Peel cut fine, half an Ounce of candied Orange, half an Ounce of Lemon ditto^ half an Ounce of Citron cur, but not too fine, a quarter of a Pound of plump Currans ; mix all thefe well together, and make it into Parties, with PufF-Parte; clofe them well up, and fry them in Beef-dripping made very hot, and a great deal: Strow Sugar over them. Orange 'Butter. TAke the Yolks of five hard Eggs ; put to it a Pound of Butter, a little refin’d Sugar, with a Spocmful of Orange-flower ■ Water ; and work it through a Sieve. Almond and Pirtacia Butter is made the fame Way 5 but let them be blanched and poundet}. 17 o Court Cookery: Or, A Very good Matter Cake. TAke fix Pounds of Currans, five Pounds of Flower, an Ounce of Cloves and Mace, a little beaten Cinnamon, half an Ounce of Nutmegs, half a Pound of Sugar, three Quarters of a Pound of Citron, Lemon, and Orange-peel candied, half a Pint of Sack, a little Honey-water, a Quart of Ale-Yeft, a Quart of Cream, and a Pound and three quarters of Butter melted therein ; mix it well together on a Board, and lay it before the Fire to rife ; then y^ork it up, and put it in a Hoop, with a Paper flower’d at the Bottom, and fo bake it. Take care not to burn it. An excellent White-^ot. Ake fix Yolks of Eggs, two Whites to three Pints of Cream, with Mace, Salt, Cinnamon, a little Orange -water, and beat the Eggs well ; then lay fome Slices of Bread at the Bottom of your Dilh j then lay a Row of Marrow, and fome fton’d Raifins, or Marmalade ; put the Eggs warm toge¬ ther, and fweeten it to your •Palate, and pour it in, and bake it ; take care it’s not done too much. A I 171 T/;e Com^leat Englifli COO K^. A Tourt Dentoy. Eat half a Pound of blanch’d Almonds 3 in a Stone Mortar in Sack, with a quar¬ ter of a Pound of Citron, the White of a Capon, five grated Biskets, Mace, Sugar, IVutmeg and Cinnamon, Sack and Orange- Flower Water ; then mix it with a Pint^ of ■ Cream, mix’d with leven Yolks of Eggs, and two Whites, well beat together ; bring all thele Ingredients to-a Body over the Fire, and having a Dilli cover’d with PufF-Pafte, put part of it into the Bottom ; then put in the Marrow of two Bones in fmall Pieces, I and fqueeze on it a little Lemon Juice, and I lay on the other part of the Ingredients, and I cover it with a cut Lid. 1 1 I ! J <I(ice FloroAme. ; ' Ake half a Pound of Rice, pick’d clean, ■ and boiled tender in fair Water ; I then put to it a Pint and an half of Cream, I and let it boil thick, and leafon it with I Mace, Nutmeg, Cinnamon, and Sugar ^ mix it with eight Eggs well beat, three quarters of a Pound of Currans, and three quarters of a Pound of Marrow, three gra¬ ted Biskets, three Spoonfuls of Sack, two of Orange- flower Water, and Puff-Pafte, and lay oh a cut Lid, and garnifii your Dilh. i The 172^ Court Cookery: Or^ The lame Ingredients for an Almond Flo- rendine^ only blanch the Almonds, and beat them in a Stone Mortar, with a Glals of Sack, and a little Orange- flower Water. A Florendine of Oranges and Lemons, CUT fix Sevil Oranges in halves, fave the Juice, pull out the Pulp, and lay them in Water twenty-four Hours, lliifting them three or four times ; then boil them in three or four Waters to take away the Bitternefs, in the fourth ; put to them a Pound of fine Sugar, and their Juice, boil¬ ing them to a Syrrup, and keep them in this Syrrup in an Earthen Pot ; when you ufe them, cut them in thin Slices ; two of thefe Oranges will make a Florendine, mixt with ten^ Pippins par^d, quarter’d, and boil’d up in Water and Sugar ; lay them in a Dilli, being cover’d with PufF-Pafte ; lay on a cut Lid, and garnilli the Brim. Liyer Fuddmgs. ^TpAke the Liver of a Hog, boil it well, and grate it through a coarfe Sieve; then grate fome White I3read, double the Quantity of the Liver ; take a Quart of [ Cream boiling hot, and leald the Bread in i it ; when cold, put to it a Pound of Beef- I Suet finely flired, half a Pound of Hog’s- i Lard i I Tl)e Co77Jl4eat Englifli COO 175 Lard cut the Bignefs of a Die, half a Pound Df Sugar, a Pound of Currans, Cloves, Mace, \^utmeg, Cinnamon, Salt, and fix Eggs beat jp, a little Sack, and Orange-flower Water, md it will be the Thicknels of the Pafte ; ;hen fill your Skins. I A CalVes-Foot Fudding. npAke two Calves-feet, Hired them fine, and mix them with a Penny-Loaf gra- :ed, being fcalded with a Pint of Cream ; 3ut to it half a Pound of Hired Beef-Suet, md eight Eggs, a Handful of plump’d Cur¬ rans, and leafbn it with Mace, Nutmeg, Cinnamon, Salt, and Sugar, a little Sack md Orange-Flower Water, and the Marrow 3f two Bones ; put it in a Veal Caul, be- ng wafli’d over with the Batter of Eggs ; :hen wet a Cloth, and put it therein ; Tye t up clofe, and when the Pot boils, put it n, and two Hours, boils it. Then turn it n a Dilh, and flick on it flic’d Almonds and Citron, and pour on Sack, Lemon- Juice, 5ugar, and drawn Butter. Apple-Tyes to Fry, Oafl your Apples, and take them from the Cores, and Hired a little Lemon- very fiiie, the Juice of a Lemon, lit¬ tle t74 Court CIookery: Or, tie fine Sugan,and a little Quince Marmalade,' mix all well together, and make fome fliort Cruft, and roll it out thin in little Pafties ; then put fome Apples, &c. on the one fide, and wet the Edges, and clap the other over It clofe ; then half fill your Pan with good Beef Suet, and when it’s melted and done hiffing, put them in : When they are colour’d a-Top, they are enough ; fo put them on Pye-'Plates, and ferve them. N. B; Ton may do Kidney ofVeal^ with Currans^ Marrow^ grated Breads Sugar ^ and a little Sack^ with Mace and Nutmegs j Saltj and a little Lemon "Juice ; mix alt ^ell^ and make them^ and fry as above, % Jppk-FritterL 4* 1 ^ LE T your Flower be of the fiheft, and well dry'd before' the Fire, and as many a's you defign to make, to every Spoonful of Flower take a Spoonful of Milk', and as fnuch Cream, and an Egg. I think about the Quantity of about fix or eight Spoonfuls will make enough for a Difli, with half a^ Nutmeg grated, and as much Mace, three Spoonfuls of Sack, mix and beat .all, this well together, and pare your Apples, and cut them in round Slices, about the Thick- nefs of a Half Crown, and fry them overa^ brisk ^ j I T7;e Compkat E n g ! i fli CO Oly. lyc bnfk Fire in Hogs L^urd# T lie bed wjiy is to keep your Apples by you, and put them in as you are a frying of them, and take them out with a Spoon one by one. You may do Apri¬ cots in the fame Batter, but you muft firft boil them up, but not in fo much Sugar as for keeping. To Stm (pippins, or other Apples, of which Golden Pippins are heft. ■h YOU may flew them whole, or in halves- if you do them whole, you muft cat out the Core with a Scoop, and pare them without cracking- and if you do them in halves, you will place the cut fide down¬ wards ; according to the Quantity of Apples you will want Water, and to a Quart of Wa- ter, put a Quarter of a Pound of fine Sugar and fomefine flices of Lemon-peel, of which you will cut beft with a Lemon Race, and a piece of Cinnamon as big as your Finger- put thefe all together, and your Apples to them, and cover them clofe down to the Liquor’ with a Sheet of writing Papery let them ftew’ gently over a fmall Fire for three Hours, till they are very tender j place them in a Dilh, and pour over them as much of the Liquor as the Difh will hold, with the Lemon-peel but not the Cinnamon. - ’ N. B. A broad Stew-pan is beji to do them in, and you may ferve them either hot or cold. ^ iy6 Co u RT Cookery: Or^ A Marrow TourL TAke a Quart of Cream, and boil it with a little Cinnamon j beat pen Yolks of Eggs, keep fome Cream cold to mix the Eggs with, and drain them , when the Cream boils, ftir it all together on a flow Fire to thicken ^ then fweeten it to your Tafte j grate a little Nutmeg, and Rofe- water, and mix it when cold • lay on a fine Cruft, and flick in it little Bits of Marrow, and bake it as you do a Whiter P/)t, and eat it hot. The Cream muft be near cold before you put the Eggs to it* You may add Sweet-meats. Waffies, TAke Flower, Cream, Sack, Nutmeg, Su¬ gar, Eggs, Yeft, of what Quantity you will * mix thefe to a Batter, and let them ftand to rile then add a little melted Butter, and bake one to try ^ if they burn, add more But¬ ter: Melt Butter, with Sack, refin’d Sugar, and Orange-Flower Water, for the Sauce* A good Tanfy. TAke half a Pound of Naples Bifket, and grate it, eighteen Eggs, half the Whites, one Nutmeg grated , put the Sugar to the Eggs, and drain it to your Bilket, with four or five fpoonfuls i The Compkat Englifli COOIy. 1 77 fpoonfuls of Sack, and half a Pint of Cream ^ then colour it with the Juice of Spimge, or green Wheat, and a little Tanfy then take a Sauce-pan and butter it well, and put your Tanfy in it, and keep it ftirring over Char¬ coal, or Wood-coal, till it be very thick 5 then have a Dilh juft big enough for it, and that muft be butter’d every where, or it will ftick and melt the Difti ^ then put your Stuff in the Dilh over the Coals, with a gentle Fire, not tis bubble, but to harden •, cover it with a Butter-pan, and when it is enough, turn it on the Plate, and fet that on the Coals:, and when it’s done, ferve it up with Orange quarter’d, and ftrew’d Sugar. To 7nakc a yery good Tanfy. TAke nine Eggs, but half the Whites, and beat them well together-, put refin’d pugar to them, and ftrain it^ then add half a Pint of Cream, and as much Juice of Spinagr, Dr Wheat, as will colour itj with a little Tanfy, two Bilkets grated, a Nutmeg, and fix fpoonfuls of Sack ; let the Bilkets foke Ibmetimej then take your Sauce-pan, and^put in fome Butter, and warm it over the Fire, and do it round the Sauce-pan ^ then put in the Stuff, and ftir it over a Charcoal Fire ; when its thick enough, put it into a Dilh that will juft hold it, and cover it with a Plate, and put it over your Stoves, not to boiU but N harden. 178 CourtCookery: Or, harden. When you think its ftifF enough, turn it on the Plate and ferve it. An admirable Totatoe Tudding. x4ke two Pound of white Potatoes, boil and peel them, and beat them in a Mor¬ tar, fo fmall, as not to be difeover’d what they are ^ then take half a Pound of Batter, and mix it with the Yolks of eight Eggs, and the Whites of three*, beat them very well, and mix in a Pint of Cream, and half a Pint of Sack, a Pound of refin’d Sugar, with a little Salt and Spice, and bake it. An 'excellent Marrow^Tuddlng. Boil a Quart of Cream, with a Stick of Cinnamon, large Mace, and flic’d Nut¬ meg;, feafon it with Sugar and a little Salt; then ftrain it, and take eight Eggs, and half theWhites put away, and beat them in a little Cream, very well; when your Cream is near cold, put in the Eggs, and ftrain it; then gar- nilh your Difh with Puff-Pafte, and lay a Laying of dic’d Bifket, Marrow, and Raifins of the Sun fton’d; dic’d Lemon-peel and dry’d Citron, cut in thin dices in the Difh, arid pour a Ladle full, or two, of Cream, and then a Laying of the above Ingredients: This do three or four Times, . till the Difti is full. Half an Hour will bake it. To The Compleat Englifli COOK^ ^79 A Manow-Tudding another Way. BOil a Qjaart of Cream, or Milk, with a Stick of Cinnamon, a quarter’d Nutmeg, and large Mace , then mix it with eight Eggs well beat, a little Salt, Sugar, Sack and Orange- Flower Water, (train it, and put to it three grated Bifkets, a Handful of Currans, and as many Raifins of the Sun, the Marrow of two Bones, all to four Pieces j gather it to a Body over the Fire, and put it in a Difli, having the Brim garniftied with PufF-Pafte, and raifed in the Oven • then lay on the four Pieces of Marrow, dic’d Citron, and Lemon-peel, half an Hour will bake it. To make a good Goofeberry^FooL ^T^Ake a Quart of Goofeberries, and fcald * them tender, and drain them from the Water thro’ a Cullender, and fqueeze them with a Spoon, then take a Qjiart, or three Pints of new Cream, and fix Eggs, Yolks..and Whites, well beaten, and put to the Cream, and grate a fmall Nutmeg into it, and mix fome Orange-Flower Water and Sugar, and fweeten it to your Palate: Set all over a gen¬ tle Fire, and Itir it till you fee it of a good Thicknefs j then take it oif and cool it a little, and put it into your white Earthen Cream Diflies, and ferve it when cold. N 2 A i8o Court Cookery: Or, A Florendine of a Veal Kfdmy. LE T the Kidney be (bred fine, the Fat and all with a little young Spinage, Parfly, and Silefta Lettice, three Pippins, and a little Orange-peel^ feafon it with Mace, Nutmeg, Salt, Cinnamon, and fine Sugar a Handful of Currans, three grated Biikets, two or three fpoonfu Is of Sack and Orange-Flower Water, three Eggs, and mix it into a Body, and put it in a Dilh cover’d with Puff-Pafte ^ you may lay on a cut Lid, and garnilh your Dilh with Citron. Stpeet-!Bread Tajiks. / TAke half a Dozen Sweet-Breads, and par¬ boil them, and chop them very fine^ and add to them a little above half the Quan¬ tity of Marrow, finely flic’d, the Yolks of three Eggs, Cream, Mace, Nutmeg, Salt, and Sugary Orange-Flower Water, and fine Bread grated; then have a Puff-Pafte ready made, and roll it into the Form you would have your Pafties of, and fill them with the above Ingredients. Either bake or fry them : The former is the beft. To T!?e Compleat Englifli COO I^. i 8 1 To bottle Goojeberrles. WHen they are fall grown, before^ they turn to be ripe, fill your large wide- mouth’d Bottles with the cleareft Gooleber- I ries, cork them clofe, and fet them in a flack Oven till they are tender, andlbme crack’d ; I then draw them, and pitch the Corks, and I 'fat them by for Ufa. I Damfins, Bullefs, Pears, Plums, or Cur¬ rans, are done the lame Way ; only do thefa when they are ripe. I To make good Toafts. \ I T^Ake a manchet, and cut it in Slices, and a Pint of Cream and boil it ; then take three Yolks of Eggs, and two Whites, and mix the Cream and Eggs together, and pour it on the Bread in the Difh, and flew it with Sugar and Nutmeg ; then fry it with Batter ; and after they are well drain’d, pour Butter and Sugar over them. A ‘Bacon Budding. A Quart of Cream, and boil it, with a handful of Sugar, and a little Butter ; the Yolks of eight Eggs, and three Whites, beat together, with three fpoonfuls of Flower, and two fpoonfuls of Cream ; when the N 3 Cream iBi Court Cookery: Or, Cream boils, put in the Eggs, flirting it till it comes to be thick, and put it in a Dilh, and let it cool ; then beat a Piece of fat Bacon in a Stone Mortar till it comes to be like Lard, take out all the Strings from it, and put your Cream to it little by little till it’s well mixed ; then put Ibme PufF-Pafte round the Brim of your Dilh, and a thin Leaf at Bottom, and pour it into the Dilh. Do the Top Chequerwile with PufF-Palte, and let it bake half an Hour. An extraordinary Orange budding. 'T^Ake two large Oranges, lay them in Wa- ter over Night, and take ten Eggs, and the Whites of feven of them ; take a Pound of fweet Butter, and break it in fmall Pieces into the Eggs ; then put in half a Pound of of Loaf Sugar, and take the Seeds out of ■ your Oranges, and beat them to malli in a Mortar, and mix them with the other Ingre¬ dients, and a little Sack ; cover the Bottom of your Dilh. with PulF-Palte, and put in your Pudding, and bake it. Strew treble- refin’d Sugar over it, and ferve it. The Compleat Englifli COOI^ 183 An Apple budding. '"T^Ake as much Pulp of boil’d Pippins as • you think will make your Pudding, and fix Eggs well beaten, (leave out half the Whites,) two large fpoonfuls of Naples Bisket finely grated, Sugar it to your Palate ; take the Rind of an Orange or Lemon boil’d tender, and beaten in a Mortar ; then mix all well together in the Mortar, with a Quar¬ ter of a Pound of frefli Butter, and put it in your Dilh, with Pafte a-Top and Bottom. Let it not be done much. An Almond Tuddinz- ^"^Ake three penny white Loaves, grate and dry them before the Fire, take a Quart of Cream and make it fcalding hot, and put it on the Bread in a Pan, and let it (land to be cold ; then take a Pound and and half of fweet Almonds, blanch’d, and beat fine with Orange-flower Water, mixing them with the Bread ; the Quantity of Almond fliould be alike with the Bread ; the Yolks of ten Eggs, with Cloves, -Mace, Sugar, and Amber greefe to your Tafte, with a little Mar¬ row ; and all mixed together, and put in the Difli, with Pafte all round ; then bake it. N 4 Almond i?4 Court Co o K ery;- Or, 1 ^ Almond Flummery, ^“F’^Ake a flrong Jelly of Calves Feet, i and take an Ounce of blanch’d Al¬ monds pounded very fine ; put in a little Sack to keep them from oiling, and put them into the Jelly-Bag, and Iqueeze it thro’ till your Jelly is as white as you wou’d have it ; feafon it toyoiir Tafte with Juice of Lemon, and a little of the Peel grated, and two fpoonfuls of Sack When cold, cur it in Slices. ■-W To make Jlmond 'Butter. ■ \ ^T^Ake a Quart of thick fweet Cream, and boil it with Mace and Nutmeg, and ftrain it ; then put in the Juice of a large Lemon, and fet it to drain thro’ a Sieve ; then beat up the Curd with Rofe Water, and a little Ambergreefe, To make Curd Fujfs, T^Ake a Quart of Curd, and let it run thro’ a Sieve ; then pound them in a Mortar, and put in fix Yolks of Eggs, and two Whites, and half a Pound of Butter fbften’d with your Hands in fmall Pieces, and mix them all together ; grate in the Peel of one Lemon, Lome Nutmeg, Mace, Cinna- men, ‘fome Rofe-V/ater, a little Flower, and a little Sug;ar, roll them in Flower, and fry - ■■■■ V Tlie Compleat Englifli CO 0 !{. 1 8 5 'ry them. Your Sauce muft be Sack, Sugar, Butter, and Orange- flower Water. To make a rich ^ce budding. ' » '^Ake a Quart of Milk, fix Ounces of -®- Rice finely powder’d, fix Eggs, half the Whites, and half a Pound of Butter ; put in the Rice when the Milk boils ; let it boil fome Time, and then put in the Sugar and Butter, and ftir it well ; and when cold, put in the Eggs, ' then bake it in a Dilli. It mull: be well bak’d. Put at the Bottom of the Difli fome Orange, Marmalade, and Marrow. Manoip Tajiks. SHred your Marrow very fine, and fome Apples, and put a little refin’d Sugar to them ; put them into Puff-Pafte, and fry them in a Pan of clarify’d Butter. Strew a little Loaf Sugar fifted on .them, and ferve them. To make French (^lls. TAke a Pound of the fineft Flower, a little Yell, and a little fweet Butter, temper them lightly with new Milk warm from the Cow ; then lay yourPafte a while before the Fire, cover’d up in a Cloth, and make i8^ CourtCookery: Or, make it up into Rolls, or Loaves, flower it well, and bake them in a very quick Oven. To make ^mektns. K E a Pound of mild Cheefe, grate it, * put to it two or three Pats of Butter, and the Yolks of two Eggs ; make it up like Palle, fjjread it on dices of Bread, and bake it in an Oven upon a Pattce-Pan ; but¬ ter your Pan firft. 'if To make a Cream Cheeje in hajle. \ A K E a Quart of Cream, a Pint of Milk, and the Whites of fix Eggs, \and beat them together, and drain it thro’ a Hair- Sieve ; then fet it on the Fire till it boils, keeping it ftirring till it thickens ; then put fome Verjuice to it, and dir it well together ; then have a finall Cheefe-Mould by you, and wet a clean Napkin, and lay into ir, and pour the Cheele into that, and let it dand a while, till the Whey is dropp’d away, and you perceive you may turn it out on a Plate ; then turn it out, and fcrape double-refin’d Sugar upon it ; and, if you pleafe, Role or Orange- Water. To I The Compleat English COO^. i S7 To make jMnhalls. TAke two Pound of the beft Flower, and a Pound of fwect Butter, and rub it in Flower, with a Pound of fine Sugar j put in four Eggs, (but two Whites,) thtjee or four fpoonfuls of Orange-Water, make it up well together, and flrew in an Ounce of Carraway- Se'eds, and roll it in what Shape you pleafe, and bake them. To make Diet ^Bread. TAke a Pound of Loaf-Sugar beat and dry’d, three Quarters of a Pound of Flower dry’d, feven Eggs, Yolks and Whites- whilk your Eggs with two fpoonfuls of Orange- Flowei Water, and two fpoonfuls of fair Wa¬ ter, half an Hour; then lhake in^rour Sugar, and beat them with a Spoon a Qiiarter of an Houri and put in your Flower, and beat it another Quarter j bake them in 1 in Pans ^ put Paper within your Pans well flower’d j an Hour bakes them-, put them into your F’ans juft as you put them into the Oven, To i88 Court Cookery^ 0#*, To make Queen s Cakes. TAke a Pound of dry’d Flower, a Pound of refin’d Sugar fifted, and a Pound of Currans wafh’d, pick’d, and rubb’d clean, and a Pound of Butter waft’d very well, and rub it into the Flower and Sugar, with a little beaten Mace, and a little Orange-Flower Wa¬ ter j beat ten Eggs, but half the Whites, work it all well together with your Hands, and put in the Currans* lift over it double-refin’d Su¬ gar, and put them immediately into a gentle Oven to bake. To make (Biskets. TAke two Pounds of Flower, and two Pounds of refin’d Loaf Sugar, and mingle them together , eight Eggs, but fix Whites, beat them with feven or eight fpoonfuls of Orange-Flower Water, ftir them till they are well mingled^ then Butter your Plates, and lay on your Bilket, ftrew Sugar over them, and fet them in a flow Oven. They will foon bake. Tl>e Com()leat Englifh COO 189 To make Maccaroons. BLanch a Q.aantity of Almonds, by put¬ ting them into hot Water, and beat them ine in a Mortar, with two fpoonfuls of Sack, brewing on them fine Sugar as you beat them j md when they are well mix’d, add the Whites jf Eggs, and Orange-Flower Watery when hey are of a convenient Thicknefs, drop them aff on Wafers laid on Tin Plates, and bake ;hem in a gentle Oven. They are foon done. To make Lemon Cakes. TAke three clear Rind fizable Lemons, cut off the yellow as thin as you can, and Ihred it as fmall as poflible j then take a Pound of refin’d white Sugar pounded, and two fpoonfuls of that Sugar at a time put into a Silver Porringer, and wet it with a fpoonful of Water • fet it over a Chafing-dilh of Char¬ coal, and ftir it up continually when it boils, which muft be quick ^ when it has boil’d a little while, its enough. Then let fomebody put in as much Peel as will hold out the Su¬ gar, doing two fpoonfuls at a time. Then take it off, and ftir in half a fpoonful of Le¬ mon Juice, keep ftirring it to make it thicken, as to drop, but let it not be too ftiff : The oftener you melt it, the more the Sugar glues and fpoils, but it will bear melting three times j , ipo Court Cookery: 0;*, times j and when you melt it, pour in a few Drops of Juice, but no Water, and drop it on clean white Paper, and let it lie till next Day in a warm Place near the Fire^ but not hot, for they will run. If the Cakes flick to the Paper, wet the Backfide, and they will flip off. To make (^tafie Cakes. Ake half a Pound of Apricock Kernels, and beat them very fine j with a little Orange-Flower Watery mix to them the Whites of three Eggs well beaten, and put to them two Pounds of fingle-refin’d Sugar finely fifted j work them all together to a Pafle, and lay them in little round Bits on thin Tin Plates, flower’d j fet them in the Oven, not too hot : They will foon bake. To make ^sherry Cakes, O a Pound of Rafberries, take a Pound of ^ fine Sugar , put your Raiberries on the Fire with only their own Liquor, and boil them till great Part of the Juice is boil’d away ^ then take them off, and put on your Sugar, and fix fpoonfuls of Water, and boil them till it be Sugar again: You mufl feum it very well, then put in your Raiberries, and boil them till it thickens: Make what fize you will, Tl)e Conipleat Englifh COOI^. 191 will, and put them in the Sun, keep turning them till they are dry. Sacl{ Cream, Tx\ke .a Quart of Cream, and fet it over the Fire till it grows thick, take fix Whites of Eggs, and one Yolk well beaten, and a Quarter of a Pint of Sack •, drain it, and put it into the Cream, and dir it till very- thick, and take it off the Fire : Shake it till it’s cold, and fweeten it to your Tade. To mak^ Quicks Cream. TAke three Quarts of Milk from the Cow, and fet it to boil ^ when it begins to rife, take it from the Fire, and let it dand a little^ take the Cream from the Top of it, and fet it into a Plate, put your Skillet again on the Fire, and continue to do as before^ till the Plate is full of Cream ^ put to it fome Rofe or Orange-Flower Water, and powder it with double-refin’d Sugar, and then ferve it. ^ce Cream. \ TAke a Quart of Cream, two large Hand¬ fuls of Rice Flower, a quarter of a Pound of fine Sugar well beaten ^ mingle your Flower and Sugar together, and put in your Cream, adding the Yolk of an Egg, beaten with two fpoonfuls ipz Co u RT Cooker y: Or, fpoonfuls of Orange-Flower Water* then ftir all thefe together, and fet them over a quick Fire, keeping the Cream continually ftirring, till it is as thick as Water-Pafte. The heft Lemon Cream. TAke four Lemons, and pare the yellow Rind ; then cut them into llices and • wring out the Juice, and let the Peel fteep in it an Hour 5 then put in a Quarter of a Pint of Water, (ix fpoonfals of Rofe Water, the Whites of eight Eggs, and two Yolks beaten . very fine^ fet it over a Charcoal Fire, and keep it ftirring till it be ready to boil ^ then put in half a Pound of double-refin’d Sugar, and ftrain it before you fet it over the Fire, and ftir it till cold. To mak? Blanc Manger. TAke an Ounce of Ifing-glafs cut thin, and lay it in Water fix Hours ^ then pour * the Water from it, and put to it a Pint of new i Milk and a Stick of Cinnamon^ boil it, ftir¬ ring it till half be confum’d ^ then pafs it thro’ a Sieve • let it ftand till its ftiff , then put to i it a Pint of Cream, and a quarter of a Pound of blanch’d Almonds, finely beaten ^ fweeten it to your Palate j then boil it up, and wning it hard thro’ a coarfe Cloth into a Pewter- Dilli, (wet the Difli with cold Water,) and I let Tl^e Compleat Englifh COOJ^. i p j let it ftand till cold ; then cut it into what Shape you pleafe. To make Lemon Cream; t ^ r TAke three finooth Malaga Lemons, pare them, arid fqueeze out the Juice ^ cut the Peel in fmall Pieces, and put it to the Juice for three Hours ^ cover it clofe, and when it taftes of the Peel, add to it the Whites of five Eggs, and the Yolks of two and a half^ beat this well with two fpoonfiils of Orange- Flower Water; ftrainit, and fweeten it with double-refin’d Sugar ; fet it over a gentle clear Fire, and ftir it carefully, till ifs as thick as ICream: Put it into your Jelly-Glaffes, and [let it ftand two or three Days. ! . / ^ 4 .. . ■. t To make Almond Cream. I t TAke h3lf a. Pound of found Almonds, blanch and beat them very fine, with Orange-Flower Water •, take, a Qj-iart of Cream, boil’d, cool’d, and fwceten’d with refin’d Su¬ gary put the Almonds into it, and when they are mix’d, ftrain it thro’ a fine Sieves then ftir it over the Fite till it thickens, and pour it into Glaffesi ip4 CourtCookeryiO^, Chocolate Cream. TAke a Pint of Cream, ^ith a fpoonful of fcrao’d Chocolate, and boil them well together mix with it the Yolks of two Eggs, and thicken and mill it on the Fire j then pour it into your Chocolate-Cups. Maids Cream. Ake the Whites of five Eggs, whifk them to a Froth, and put them into a Sauce¬ pan, with refin’d Sugar, Milk, and Orange- Flower Watery fet your Plate over a Stove, with a little Cinnamon, and pour your Cream, when it’s will beat, into the Plate: When it’s enough, brown it with a red hot Shovel, or Iron. To make Almond (Bis^ts. BLanch three quarters of a Pound of Al¬ monds, beat them in Orange-Flower Water to prevent oiling-^ beat the Whites of twelve Eggs, and half the Yolks ; then whi(k into your Eggs three Pound of refin’d Sugar, and put in your Almonds, with eight or nine fpoonfuls of the beft Flower, and put them on TinPlates, in what Shape you will, and bake tliem in a flack Oven: Sift over them double- refin’d Sugar® ^ To Tlx Compleat Englilli COO i p j To make ^islets. T' f O a Pound of the beft Flower, add i Pound of refin’d Sugary- mix’d well to¬ gether with the Yolks of five Eggs and four Whites, beat up in five fpoonfuls of Orange- Flower Water; ftirring it till all be well mingled then butter your Tin Plates, and put on the Bilkets drew over them double- tefin’d Sugar, and fet them in a flack Oven^ A little Time dc es them. Vs To make Savoy (Biskets. BEat up a Dozen of Eggs, and but half the Whites, (take great Care that they be hew) in three or four fpoonfuls of Orange- Flower Water, and ftrew in a Pound of double- refin’d Sugar, finely beaten and fifted : Wheri your Eggs and Sugar is of the Subftaiice and I Colour of Cream, dry a Pound of the fineft' I Flower, and mix therein : Make them in what I fize you will, and bake them on Tin Plates, j firft flower’d, in a very flack Oven. i A Whipt Sillabuh, "Very good. . r.- »- • . TAke a Pint ofCream, with a little Orange- Flower Water, the Juice of a Lemon, two or three Ounces of fine Sugar, the Whites of two or three Eggs , whilk thefe up together, O 2 and Court Cookery: and having in your Glaffes Rhenilh Wine and Sugar, and Cdaret and Sugar : Lay on the Froth with a Spoon, heap’d up as light as you can^ TAke a Pint of Cream, five fpoonfuls of Sack, the Whites of two Eggs, and three Ounces of treble-refin’d Sugar, beat all toge¬ ther with a Whifk, till a good ffrong Froth arifes* then flam it, and put it into your Glafles for Ufe. Jnother Sillabub. TAke Syder, or Rhenifh Wine, and fweeten it with fine Sugar, and grate in a little Nutmeg, and fill the Sillabub Pot half full, and take as much Cream as will fill up the Pot^ and fweeten that alfo ; then take a Wooden Cow, and froth it, and let it ftand a while,' for the Curd to harden before you eat it. A Sack^ Tojjet. TAke fourteen Eggs, leave out half the Whites, beat them with a quarter of a Pound of fine Sugar, fome Eringo Roots flic’d thin, with a quarter of a Pint of Sack ; mix it well together, and fet it on the Fire ; keep it ftirring all the while, and one Way: When hh T!?e Compleat Englifli COO IQ ip7 ^is fcalding hot, let another, whilft you ftir it, pour into it a Quart of Cream boiling hot, with a grated Nutmeg boil’d' in’t ; then take it ofF the Fire, and clap a hot Pie-Plate on it, and let it ftand a qua er of an Hour. 1 How to 77iake white Mead. TAke four Gallons of Spring-Water, and two Quarts of Honey, two Nutmegs, grated, a quarter of an Ounce of Cloves, half an Ounce of Cinnamon, and two Races of Gingery boil all thefe together, till one Gallon I be confum’d 5 then fet it by in a fmall Run- I let j and, when a Month old, bottle it, and I it will keep fix or eight Months. To 7nake Mead another Way. \ I I PU T a Qjiart of Honey to ten Qiiarts of Water, fix CJoves, and three Races of Ginger ; put the Honey to the Water when ’tis warm , let it boil, and put three Qjaarters of a Pound of Loaf-Sugar, the Juice of two Lemons, and the Peel of one : When it’s al- inoft cold, put it into a Earthen StHn, v/ith a Toaft, very hot, fpread with Ale-Yeft, Let I it ftand fix DaySjind theq Bottle it, O 9 ‘ A) I 'i5>8 Court Cooker y: Or, An excellent Way to make Or(tnge~Wine<. TAke twelve Gallons of Water, thirty Pound of Six-penny Sugar, and boil it ah Hour : Scum it often, and when almofi: cold, put in the Juice of a Hundred of the clearell S^t;i/-Oranges drain’d from the Seeds ^ and when only Blood- warm, fop a Toaft in Ale-Yeft, and put into the Liquor^ let itftand twenty eight Hours : Then put it into a clean Veffel, with the major Part of the Rinds, par’d thin. It will be fine to bottle off in two Months : Give it Vent at lead once a Week. To make Cherry^tvine, TAke red Cherries when they are full Ripe, and pluck off their Stalks , then put them into a large Mortar, and damp them till the Kernels are all broke to Mafh j then put it all together into a Tub, fo let it dand twenty-four Hours, then drain it thro’ a Sieve, what remains, you mud prefs till you get all the Liquor out ^ then fill up your Hogfhead, and it will work very kindly of itfelf a Week or longer;, but then let it lie open for fome Days, and prevent it all you can from work¬ ing too much:> and if it continue working above twelve Days, you mud rack it off into another Veffel 3 then take thtee Pecks of black Cherries, The CompleatEngliih COOt^ 1 99 Cherries, and take off the Stalks, and bruife them, and put them into three Gallons of good Brandy j and as foon as your Wine hath done working, put in your Brandy and black Cherries, and give it a ftir or two in the Vef- fel ^ then flop it up clofe, and in three or four Months you may bottle it up, if it be fine, if not, keep it a little longer, or fine it down. To make Elder Wine. \ TAke twenty Pounds of Malaga Raifins,- pick and rub them clean, bat not wafli them ^ flared them very fmalfi and fteep them in five Gallons of pure Water ten Days, ftir- I ring it two or three times a Day, cover it 1 from Duft, {train, and prefs it thro’ a Sieve, and have in readinefs three Qiiarts of Elder¬ berry Juice, not more, (train’d, when they are ripe, and put all in, and let it (tand fome time in the Veflel before you Bottle it. According to the above Proportion, you may do as much as you will. To make Citron Water. TAke fix greenifli Lemons peel’d very thin, and the Peeling put into two Qjiarts of right Mohjfus Spirits^ take a Pigt and half of Spring-water, and boil in it a Pound of double-refin’d Sugar, and (kirn it well 3 then put it to the Lemons and Brandy, O 4 with ICO Court Cookery: Oty with fourteen fpoonfuls of warm Milk ; ftit it well together, and let it ftand four Days then put it into a whited brown Paper, and let it drop thro’ into clean Bottles. To make Shrewsbury Cakes. TAke four Pound of Flower, two Pound of Butter, one Pound and a half of fine Sugar lifted, four Eggs, a little beaten Cinna¬ mon, a little Rofe or Orange-Flower Water, and make a Hole in the Flower, and put them in, when they are beaten, melt the Butter, and mix it well with the Sugar, Rofe- water. Cinnamon, the Eggs and Flower into a Pafte, and roll it thin, and cut them by the bottom of a Glafs;, but if you would have them the fize of Shrewsbury Cakes, cut them by a fmall round Trencher j bake them in an Oven, hot enough for final! Tarts, on Tin Plates, or butter’d Paper. To 7nake Cracknels* Tx4ke half a Pound of Flower, and half a Pound of Butter, rub’d well into the Flower 5 then take half a pound of Sugar, and put in alfo an Egg well beaten, and a little Cream j mix all thefe together, and make it into a ftiff Pafte then roll it out thin, and cut it into round Cakes , dredge and butter your Paper or Timpans before they go into ^ ‘ ' ' the The Compleat Englifh COO ^ 2 o f the Oven, and heat an Egg, and rub the Cakes over with it, and ftrew Carraways or Comfits ion the Tops. Bake them in a flow Oven. You Imay put fome Carraway-feeds into the Cakes if you pleafe, i Curran Jelly. TAke your Currans, and ftrip them, and put them into Water, enough to cover ithem, and let all the Goodnefs boil out of jthem;, then ftrain them, and not fqueeze them : To a Quart of Juice put a Pound and half |of Sugar ; then boil it till you think it will Ijelly : A little will do, for it muft not be too Iftiff a Jelly ^ then put it in Glalfes, and paper it the next Day. I Jelly of Currans, another Way, I TAke a Quantity of Currans, and ftrip them from the Stalks into a Gallipot, which Pot you muft put into a Kettle of Water over the Fire, till they be enough j ftrain them thro’ a Flannel Jelly-Bag kept for that Pur- pofe only, but don’t fqueeze it add to the Liquor, its Weight in double-refin’d Sugar j boil both up for a quarter of an Hour very gently •, then put it into Glaffes. ' n 3 10% Court Cooker y: Or, To make Harts^ Horn Jelly. TAke half a Pound of Harts-Horn, and three Quarts of Water ; let it boil very flowly, till above one Quart be confiim’d ; the next Day, when it’s fettled, take away what is clear of the Harts-horn ; put to it a Pint of Rhenilh, and a Quarter of a Pint pf the heft Sack ; beat up the Whites of five Eggs to a Froth ; ftir all together with re¬ fin’d Sugar, and make it fweet ; mix it, and fet it on the Fire, and ftir it well ; then add the Juice of fix Lemons, and a thin flice of the Peel ; let it boil up ; then ftrain it thro* your Jelly-bag till its extream Fine, and put it into GlafleSo i Harts-Hwn Jelly a letter Way. '^Ake ten Ounces of Harts-Horn, fix Quarts of clear Spring- Water ; put the Harts* Horn in a clean Skillet, with two Quarts of the Water, and let it boil clean away ; then put in two Quarts more, and let that boil away ; then put in the other two Quarts, and let it boil till a Pint be con- fumed ; then ftrain it thro’ a new Flannel, and feafpn it with Lemon and fine Sugar, to your Tafte : After it’s fealbn’d, ftrain it as before ; if it does not jelly to your liking. Ihe Compleat EngViih COOI^. ao^ nek it down again. Yon muft feafon it Dver your Charcoal. To preferVe Currans. T^Ake your largeft Currans, and ftone them ; and take their Weight in Sugar ; and to four Ounces you may put half a Pint of Jelly boiling hot, and boil your Currans till you think they will jelly ; then take them, and put them in Glafles ; paper them the next day very clofe. To preferVe Cherries, ^I'^Ake your beft Morelia Cherries, and ftone them ; to a Pound of Cherries take three quarters of a Pound of Sugar ; put your Sugar on the Fire with fome Juice of Cherries, and half a quarter of a Pint of Water, and half a Pint of Juice of Currans, and boil them, and fcum them very well ; I then let it ftand till almoft cold, and put in I your Cherries and boil them till they be ten¬ der. If they jelly too much before they are tender, you may put in a fpoonful of Water ; when tender, put them in GlafTes, and put the reft of the Jelly on them the next Day, I when you paper them. V To 204 Court Cookery: Or, To dry Cherries. TO one Pound of Sugar take eight Pounds of fton’d Cherries, and let them on tho Fire. There will be a great deal of Liquor ; fi> let them boil a great while, till they are. very tender. If there be not Liquor to co¬ ver them, you may put in a little Water ; then let them Hand two or three Hours. Then take your Cherries and lay them upon large Sieves, and let them in the Sun to dry ; and when both Sides are dry’d, put them in^ to a Gallipot, and fqueeze them down as hard as you can. To prefer'Ve Apricocks. TAke the cicareft Apricocks, not loft nor green, cut them down the Middle and take the Stones out, and pare them ; then take their Weight in Sugar, and fill them with Sugar, and let them Hand two Hours ; you mull coddle them, and rub them with a coarle Cloth, and cut tham in Pieces, and fill the Skillet with Watery let it boil till they are very foft, not broken ; then lirain them thro’ a Sieve ; and when that is cold, to a Pound of Fruit take fix Ipoonfuls of Su¬ gar ; then put them on the Fire, and boil them as faft as you can ; and when any is foft all over, before the reft, take them out ; and Coinpleat Englifii C 0 0 ioj and put them on the Earthen Difh till all are loft ; and then put thetn up; I To preferye Goofeberrles. TAke the largeft Dutch Goofeberrifcs at full Growth, but not ripe, ftone them and put them into Ibme fair Water ; to a Pound of Goofeberries take a Pound and an half of double-refin’d Sugar ; let your Water boil before you put in your Berries; ;pHt them in, and juft Icald them ; then take and lay them in Sugar two hours ; then take the reft of the Sugar, and three quarters of a pint of Water, let itboil^ and put in your Berries, and boil them as fail: as can be, till you think they are enough. You muft not uir them, but lliake them. Then put your Berries in your Glafles, and put your Liquor Tcalding hot oti them, and keep the reft of the Jelly to put on them next Day, when they are paper’d. To preferye ’Barberries. GAthei* the clearefl Bunches in adry Day, and boil feveral Bunches in a Quart of i Claret till they are foftj and flrain them ; then take five Pounds of refin’d Sugar, and |a Quart of Water, and boil them to a Syrup, |lcum it often, and put your Barberries fcald- cd into the Liquor, and put them into Pots. io6 Court Cookery: Or^ To preferVe Damjtns. TO a Pound of Damfins, take a Pound of Sugar ; put as much Water as will wet the Sugar ; when its dilTolved upon the Fire, your Damfins being flit, put them in, and lhake them till they boil, skim them, and fet them by till cold ; then take fbme white Bullis, or any white Plums, put them into an Earthen Pot, without Liquor, flop them clofe, and let then! in a Kettle of Watery there let them boil till they are tender ; then Iqueeze yout Juice from them ; to half a Pint of this Liquor put half a PouUd of Su¬ gar ; lliake all together^ and boil them till the Stones be pierc’d ; when they are cold,^ put them in GlalTes. How to preferVe Oranges^ TAke fix large Sevil OrangeSjCut the Peel in what Size you think fit ; as you cut them, fling them into Spring Water, and fet them over a Charcoal Fire, and let them boil till they are tender, lliifting the Water two or three times, to take out the Bitternefs ; let the Water boil as you lliift them, or the cold Water will harden your Peel. When lb done, have your Jelly made thus: Take a Quart and half a Pint of Spring Water, two Pounds and a half of double-refin’d Sugar, boil s and T1:e Conipleat Englifh COOi^. 207 I and fcum it well, and then boil your Oran- jges in it a quarter of an Hour ; then put i them in a Jelly Pot. You mull boil up the I Syrup three or four times, adding Sugar to I it ; keep your Oranges cover’d with the Sy¬ rup, and tie them down when cold. : To preferVe Tears. I I '^1 ' Ake feme found Pears, not too ripe, pare -*■ them and core them, and lay a Row over the Bottom of an Earthen Pan, and co¬ ver them with Vine Leaves ; then put.ano- j ther Layer of Pears on them, and fo on till I the Pan is full : To each Pound of Pears take half a Pound of fine Sugar, and as much fair Water as will diflblve them over a clear, tho’ gentle Fire-;, let them boil till they are tender, and fet them by for your Ufo. To candy Cherries. ' I ' Ake the bell Morelia before they are full ripe, and ftqne them ; and ! having your double-refin’d Sugar boil’d to a heighth, pour it over them gently, moving them about, and jet them Hand till near cold, and then take them out and dry them by your Fire. i ! I To ioS Court kery: Or] To dry ^lums, ^ears, Jpples, Grapes j &c; Flrft preferve them, and then wipe thein^ and fet them on Tin Plates over a Stove, or in a flack Oven, and turn them very often* Obferve always that your Fruit have their Stalks on; To Candy Oran^e^Teet. AFter your Peels are clear’d from the Zeft, let them be lieep’d in Water till the Bit- ternefs is gone, and dry them, and candy them with Syrup made of Sugar, and dry’d as before. 7a Candy Angelica. BOil the young Stalks in Water till they are tender, peel them, and put them intp' other warm Water, and let them be cover’d till they are green,' over a gentle Fire j then lay them on a clean Cloth, to dry, and take their Weight in Sugar, and boil it to Candy Heighth, with a little Orange-Flower Water j flip in your Stalks, and boil them up quick ^ then take them out, and dry them for Ufe.- T7)e Compleat Englifh COO 205? To candy Eringo (^ots. LE T your Roots be par’d, and boil’d till foft; to every Pound of Roots two Pounds of clarify’d Sugar ; when the Sugar is boil’d to a due Heighth, dip in your Roots, and dry them in- a Stove for Ufe. ' To coddle Codlings. PU T your clear Codlings in a Sauce-pan, with Water, over a Charcoal Fire till it is fcalding Fiot, keep them clofe cover’d ; when they will skin, then skin them, and put them in again with a Ipoonful of Vinegar^ and let them lie till they are green. N. B. The Liquor, before you put in the Vinegar, will ferve for Marmalades. To make Jpricock^ Marmalade. GAthei* your cleared Fruitj not too ripcj and pare them, and take out the Stones, and cut your Apricocks into about eight thin Pieces ; put a Pound of double-refin'd Sugar, beaten and fifted to a Pound of Apricocks, and near half a Pint of Codling Liquor ; boil them very fad, often Icumming them very clear ; when your Fruit is tender, take it off the Fire, and put it into your Glades, and P hi 210 Court C o o K E ry: Or, let it (land to be cold, and then cover them with white Paper. To make Quince Marmalade. % PAre and flice your Quinces, and put a Pound of refin’d Sugar to near a Pint of Codlin or Quince Liquor, and near a Pound of your par’d Quinces, and cover your Pan dole, and let them boil gently over a clear Fire till tender, and jelly ’d, and look red; then put all together into your Glafles, and when cold, cover them with white Paper. Somcr Tl?e Compleat Englifli C00i<\ 2 I t Some few General Rules, See. WHEN you boil any Greens, flrft foak them near two Hours in Water and Salt, or elfe boil them in Water and Salt, in a Copper by themfelves, .with a great Quan¬ tity of Water ; Boil no Meat With them, for that difcolours them. Ufe no Iron-Pans, &c. for they are not proper ; but let them be Copper, Brafs, or Silver. When you fry any Fifll, firft dip them in Yolks of Eggs, and fry them rather in a Srew - pan over a Stove, and that will make them of a' light Gold Colour. White Sauces are now more generally us’d than brown, which is done chiefly with,. Cream, and add a little Champaign or French^ White-wine, and Butter kneaded in Flower. 3 » ( Parboil all your Meat that -you ufe for *your FricafTeys, or elfe dewing them too lonn on the fire will make them hard. . P X When zii Court Cookery: Or, When you beat Almonds, always put in Orange-Flower Water, or Rofe-water, to prevent their turning to Oil, which they are very fubjed: to. When you drefs Mutton, Pigeons, in Blood, always wring in fome Lemon-Juice, to keep it from changing. . When you Grill any thing, let it be over a Stove of Charcoal, rather than Sea-coal ; it makes it eat Iweeter, and Ihorter ; and turn your Meat very often. Always take out your Pickles in a Spoon, and not let your Hands touch the Pickle lead it lliou’d Muther it ; which if the Pickle fliou’d do, you muft boil it up again. TJpe Compleat Englifli COO^ 213 A Bill of F ARE for every Seafon in the Y ear. For 3lanuacp. Courfe L CRaW’FiJh Soof>, Leg of Mutton ' forc'd^ with a Ragoo. Orange-Rudding, Turkey and Chine, Beef Royal. Oyfter Rie. Fricafee of Rabits, Roafted Lamb. Sallad and Rickies. Courfe II. Rhea/ants andPF ood* cocks. Frfd Smelts. Collar'd Rig. jipricock Tarts. Roafted Lobfters. Kidney Toafts. Lambs - Stones and Sweet-Breads. Morels d la Cream. Souc'd Salmon. ifebKiatp^ Courfe I. - SOop d Lorrain. Salmon boiled with Oyfters and Shrimps. Batelia Rie. Turkeys^ 214 CourtC Turkeys with Eggs, < Bread Buddings. Scotcht Collops, Stewed Carps., Fricafee of Lamb. Ceefe boiVd. Courfe IL Chickens^ and tame Bigeons. Sheeps Tongues and Sweet-Breads. Stewed Bipp ins. ATanJy, ’ , . Fry d- Soles. ' ' , Collar'd Beef. Salamongondy. V Apple Fritters. V ^arcf> f f Courie I. Asparagus So op. Boil'd Turbut. IV hitings fry' d. Boil' dVeal^ Bacon. Lumber Bie. jRoafed Tongues and Adders. Colour'd Buddings. . , ookery: 0^ Beef a-la-mode. Chickens Surprize. Toung Sallad and Bickles. Courfe II. Roajled Bike, ^ailyand Ruffs. .Oyf crsJn Shells. ABdifo of Fruit. Cream Tarts. Sturgeon. apiiL Courfe I. A Bifque of Bu geons. Boil'd Salmon. A Calf'sHead haf/d Bullets and Oyfiers. A Fillet of Beef roafed. B Upton of Trotters. Ttirkey andSaufages. A Grand Sallad. Ragoo of Veal. - ^ Courft ; • it The Compleat EngliOi COO 215 Courfe II. Courfe II. GreenGeefe orTOuck- lings. Spitchcock Eels. Toung Rabbets. Lemon Cream^ and ^jellies. Souc'd Fijh. Almond Tarts. Shell Fijh. I Courfe I. Pottage and FuU lets. Chine of Mutton and Co Hops. Frica/'ee of Chickens. Fetit Fatties. Mackarel. Cutlets d la Mainte^ non. Virgin Fullets. • Mutton in Blood. HaJFd Carps, ForCd Lamb. Lobflers roafed. Green Feafe. Figeons GriUar*d. Tartlets and Cheefe- Cakes. Collar* d Eels. Morels d la Cream- Clary and Eggs. 3!iine. Courfe I. JOle of Salmon. Whitings fryd. tlum^andyoungFowls Marrow Fuddings^ Haunch of V ?nijdn roafted. A Turbut Fie. Fillet of Veal and Collops. Grand Sallad. Breaji of Veal forced. A Lemon Florendine. Courfe II. Toung Fheufants. P 4 Blit- 1x6 Court Cookery: Or, Butter'd Lohjlers. Dutch Beef, Botatoe Bie. Souc'd Mullets, Sillabubs and Cream, March Bain,^ Courfe 1. BEef Royal. Chine of Veal and Collops. Lemon Buddings, Sallads. A Big. A made B)ijh. A Batty Royal. Large Carps Jiew'd. Courfe II. Bar fridges ^^ails Butter'd Lobjiers. Boung Ducklings. Collar'd Beef Tartlets^ fellies & cold things Cheefe-C^kes, augulf* Courfe I. \ AM and Chicks * ens.^ St ew'd ^Carps. Roafied Venifon. Batelia Bie. Roafled Geefe. Forc'd Mutton. Cutlets d da Mainte- non. Bread Buddings. Sallad and Bickles, Courfe II. Virgin Bullets ed. . Oyfler Loaves. Fry'd Soles^ with Shrimp-Sauce. C? 'earn Tarts. Neat's Tongue. Dutch Beef, September^ Courfe L de Sante. Calfs-head half hajh'd The Compleat Englifli CO 0 ti/ hafFdj and half grill'd. Chine of Mutton and Veal Cutlets. Geefe d laTdaube, Mullets and Ojfers, ^dmble Vie, Vickies, Courfe IL A V)ijh of Wild Fowls, Butter'd Crabs^ with Oyfers and Mufl)- rooms. Fruit of Sorts. Marrow Vud dings. Votted Eels. . Rabbits furfrife, ©ctofter* Courfe 1. Oird Vidgeons and Bacon, Cod's-Head^with Oy- fier Sauce. An Olive Vudding. Breafl of Veal roafl-, ed with a Ragoo, Venifon Vafy, A Fricafee of Lamb} Roafied Tongues and Adders. Courfe II. Vullets and Eggs. Broil'd Oyfers in Shells. A Tanjy, Roafied Sweetbreads Collar'd Vig. Smelts fry'd. Tarts of all Sorts, } Boficmber* Courle I, CRimpt Thorn- back. Chine of Veal and Cutlets. A Bifque of Vigeons. Roafi Beef. Vuddings of Colours. Roafied Turkey^ and Oyfers. Grand Sallad. Courfe II. Toung Chickens. Votatoe 218 Court Cooker y: Or, P otatoe 5P ie. Tongues' and Udder, Black Caps, Mince Ties, Sturgeon. Civit ofVenifon. Bancakes. Bigeons Compote. Jellies and S^weet- Sallads and Tickles, meats. Courfe I. and Fowls. AUifhofFiJh. Turkey andSaufages. Kidney Tudding. Courfe 11. Teals and Ox-Birds. B ifque of Shell- Fijh Almond Tarts. Sweetmeats. T ickled Salmon. S heepsTonguespotted A Hedg-Hog. 1- I N D E X. A. Rtichokes with Cream _ -Arrichokes butter’d Afparagus, to drefs To keep Anchovies for Ufe To dry Artichoke Bottoms for Alparagus, to pickle An Artichoke Pye To make an Almond Tart Almond Cuftard An Almond Pudding Apple Pies, to fry Apple Fritters Apples, to flew, Apples, to dry An Apple Pudding An Almond Pudding Almond Flummery Almond Butter Almond Cream I ‘ Almond Biskets Apricock Marmalade B. F oth, ftrong A good Jelly Broth any Ufe Tage. 8o 89 93 lOI 13Z i5'7 ibid, isz 173 *74 *7^ ao8 183 ibid. 184 ibid. 193 194 109 8 10 Barbels, INDEX. Barbels, to ftew Eage f i B^lls, fweet 69 (avoury 69 Beef Alamode, to be eat hot Beef, a Rump, an admirable way of boil¬ ing 84 Alamode Beef, another way 8 j To dry Beef after the Ttutch way 83 Beef, a Rump, ftew’d Sf To drefs a Brisket of Beef 84 Beef, to fry 87 Butter, to clarify 90 Beef Stakes, to ftew 74 Beef Royal 96 To roll a Rump of Beef 97 Blanc Manger 104 To collar Beef nicely, 108,109,110 Beef, to pot ixz, 118 Battalia Pie 139 Black Caps • 164 Batter Cakes, very good 170 BeefPafty 15-1 Bunns, to make i6x A Bacon Pudding 181 Biskets, to make 188, 195- Blanc Manger, to make * Bill of Fare for every Seafon in the year 213 C. CRawfifli Soop 8 Cullis for Flelli Soops 10 Cullis, an admirable one 3 5: A Capon Cullis 3 x Capon, 1 K D E X. Capon, to roaft 3 3 Chickens, to hafli 30 to fricafee 12,, 14 another way, white and Afparagus 2.8 forc’d with Oyfters 2.3 Carp larded with Eel in a Rasoo 45 ftew’d 43 ftew’d Royal 44 Cod’s Head, to boil 50 Carp, to fry . , / 47 Crawfith, to drefs ' 48 ' ' ' ' ' Chubs, to broil A 5'^ Crabs, to drefs ; / > 57 Cucumbers, a Regalia of 77 Colly-Flowers, with Butter 78 Collops, fcotch’d 67 another way ' 68 white 68 Calfs Liver, to roaft 90 Calf’s Feet, to roaft 92. To collar a Calf s Head 1 14 A very good way of drefting Chickens 14 A brown Fricafee of Chickens 18 A white Fricafee of the fame " ibid.. Chickens, to broil Chickens, to Fricafee 14 To ftew Carp an admirable Way 43 An admirable way of drefting ’Collops 66 Calfs Head, to hafh 7x another way 7x An admirable way to roaft a Calf’s Head yz Cabbages, I N T> E X. Cabbages, to pickle ' Cracknels, to make Citron Water, to make Cherry Wine Caudle, for Pies CalPs-Head Pie Chicken Pie A Carp Pie Chicken Pie, fweet Carraway Cake, very good Cuftard Cheele-Cakes, to make CalPs'Feet Pudding Cuftard Tanfy Curd Puffs, to make Cream Cheele, in hafte, to make Chocolate Cream Curran Jelly To candy Cherries To candy Orange Peel To candy Angelica To candy Eringo Roots * To coddle Codlings Cherries, to dry D. DUck Cullis Duck, wild, to drefs with Juice Duck, to ftew, wild or tame Diet Bread, to make EEls, to fry Eels, to collar E. Fage 13 z 200 199 198 138 142 144 148 1 5' 6 I S' 8 1595 1 61 173 158 184 186 194 201 207 208 208 ^ 209 209 204 33 Lemon 20 *87 , 1 16, ibid. J N 0 £ XJ A Fricaflee of Eggs Eggs, to eat like Mufhrooms Eggs, to pickle Eel Pie Elder Wine Egg Pie F. FOwl, to force all forts of Fowls, to boil, an admirable way Frelli Filh, a very good Sauce for them Flounders, to ftew Forc’d Fowlsi another way Fricafoe for an Inftalment Forc’d Meat for any Occafion Fowls Surprize Force Meat Balls A Fricafee Fowls, to Ragoo. Fowlsj to pot Fritters, very good Filli Petty Patties Flow’ers, to pickle French Fritters Tage 13 ii8 46 199 145*, ibid^ 30 2S 58 ss x6 2^3 64 69 If If 1 18 106 5*3 I3^ 107 French Rolls, to make G. 185' Ood Gravy, to make \jr Gravy 4 7 A good Gravy 10 To drels a preen Goofe 37 Giblets^ to ftew 41 Geefe, a La Daub e Geefe, to boil 37 other 1 n f> E X. other ways Grapes, to dry zo8 Green Goole Pie 146 Gingerbread, to make i6x A Goofeberry Fool 179 Gooftberries, to bottle 181 H. Ha M, to make Eflence of 40 , to Ragoo 70 Hare, to roaft, - 40, 39, 39, 40 To fait Hams Vike IFeJiphalia 98 another way ibid. Hare, to pot 117 Hare, a Civet ofit 80 A Hedge-Hog, to make 120 A Hare Pie 145- Hen Pie 143 To make Harts-Horn Jelly xov j TUmbals, to make 00 J 17' ID Pie Jv 142 L T Obfters, to drefs X-/ Lampreys, to drefs 4? 58 Lamb, a Fricaflee of 39 A good Way to drefs Lamb 9x Loblters, to pot. IXO Lampreys, to pot II9 Larks, to roaft 38 Lobfters, E X, I N D Lobfters, roafted 46, 47 Loaf Butter’d Lemon Florendine iy% Lear for Filh Pies 139 for Pafties ibid. Lumber Pie 140, ibid Lamb-ftone and Sweetbread Pie 143 Lamprey Pie 148, ibid. To make a Lobfter Pie 148 A Lamb Party IX Lamb Pic, fweet 151 Lamb Pic, favoury Liver Puddings 172* Lemon Cakes, to make ( 189 The bert Lemon Cream 19X5 193 M. \ yCUllets, to broil 58 iVJL Mufcles, a Ragoo of 59 Morels a L a Cream 65' Mulhrooms, ^itto ibid. Mutton, a Chine to roart 75* Mutton, to halli ' 74j 7^ a Shoulder, to halli 73 Mutton Cutlets, th^ French Way 75 a Leg to boil 75 to halh cold 76 Mutton, a Leg forc’d 78 Murtard, to make 81 Mutton, a Leg, the French Way 86 another Way 87 Carbonadcd 88 a Breaft. INDEX. a Breaft to roll a Shoulder in Blood Mutton Cutlers ; to collar a Bread ^ / . i to pot Marchpane, to make , Mince Pies , ' , ' ! Mutton Pie To make admirable Marrow* Pafties Marrow Tourt - s An excellent Marrow Pudding ’ To make Mackarooms Marrow Pafties Maids Cream To make Mead, white N Eats Tongue Pie ' 88 ibid. 74 III II 8 174 141 1 74 169 176 > i7$> 189 185' 194 197 ibtd: 143 178; O. 3 Ox Birds, to roaft 38 Oyller Loaves 60 Loaves, another way. 'Oyfters, to flew ' S'! to flew them another way 53 Oyfters, to^ grill 94 Oyfter Loaves 79 To make an Olio 99 Oyfters, to fry for Garnilli, 73 Petty-Patties . 77 Oyfter Pie, 147, tbid. Orange Cheefecakes, to make I (Jo Orange 1 n D 'E X. Orange Pudding • • Orange Butter Orange Florendine < ^ 172^ An extraordinary Orange Pudding^. 182. An excellent way to make Orange Wine 198 P. POttage, brown Peafe Soop : • A Bifque of Pigeons Peafe^Soop, another Way Plum Porridge Brown Portage Royal . ' . Green Peafe Soop Partridges, to halli Pigeons, to force ' - ; . ^ to flew, white to fricalTee ^ Pullets, to drefs with Bices of Ham Pullets, to boil, with Oyfters with Cream Pigeons, to boil Surtout Cullis Pigeons, to fricalTee in their Blood Pike, to road an admirable Way with Oyfters to roaft another way Plaice, to drefs an admirable Way "^Portugal Beef Pancakes, to make good A Ponpetone 4 5 6 6 7^ II 17 31 36 32^ 31 "L’J 31 19 'h'L 34 48 49 49 5^ 83 89 91 A I N X) E X. Pudding for the Belly of a Pike 49 To do a Leg of Pork Ham falliion 97 To drels a Pig TOO Piipton of Partridges 102 ^olonia Sauiages 107 To collar Pig III, II3 Pork II4 To collar a Pig’s Head Petty Cochons II4 To pot Pigeons II9 To pot Pork III PufFPafte 137 Pafte, forCuflards 138 Pafte, for a Pally 137 Pafte Royal 138 Palte, for a High Pie ^ ibid. Pigeon Pie 144 Potatoe Pie 151 Plumcake, an excellent one Pudding Cake, to make idi Potatoe Pudding 178 To preferve Currans 103 To preferve Cherries IC4 To preferve Apricocks ibid. To preferve Goofeberries 105' To prefevc Barberries ibid. To preferve Damfins ic6 How to preferve Oranges ibid. To preferve Pears 107 To pickle Melons, or large Cucumbers, 113, 114 To pickle Cucumbers only riv To pickle Mullirooms Jiy, ii6, 1x7 To 1 n Tf B I I I I To pickle Samphire 117 To pickle French Beans ii8, 129 To pickle Gerkins 130 To pickle Beet-root, or Turnips ibid. To pickle Onions ibid. To pickle Tongues 131 To pickle Collyflowers ibid. To pickle Barberries 133 Tq pickle Wallnuts ibid. To pickle Pigeons 134 ibid. To pickle Oyfters 134 To pickle Herrings, or Mackarel IBS' To pickle Smelts ibid. To pickle Pork 136 Pettello Pye 141 Pippins, to ftew 175' Q: /^Uails, to fricaffee Queen’s Pancakes 29 89 Pupton of Quails IO^ Quails, to roafl: 29 Quaking Pudding Queen’s Cakes 163, 164 188 Quick Cream, to make Quince Marmalade 1 91 1.10 Quinces, to pickle ■ 128 R, T) Ice Soop JLv Rabbits, to fricalTec 9 12 Brown 18 White ibid. Ruffs and Rees, -to roafl 29 Rabbits, to boil 35' Roaches, 51 ^3 ^5 izi 1 90 171 190 185: 186 191 ri I N T> E X. Roaches, to marinate Ragoo, for Set Dilhes Some general Rules Rabbits, to pot Ratafie Cakes; to make Rice Florendine Rasberry Cakes, to make Rich Rice Pudding Ramekins, to make Rice Cream S. ^Oop of Herbs O SallerySoop A good Engltjh Soop Snipes, to Ragoo , ^ Sheep’s Trotters, a Pupton of them Saulages of Veal or Lamb Shrimps, to butter Salmon, a Joal boil’d Sauce for Patridges, Phcafants, or Turkey Polts ay Sauce common for Pullets, or Capons z6 Smelts, to drels 57 Sauce, excellent for Salmon 56 (Salimongundy 4a Snipes, to drcfs a 6 Surtout of Snipes 16 Sauce for Teal, Mallard, and Ducks 1.4 Sweetbreads, a Ragoo of 61 Spillage and Eggs 81 To make Saufages 92^59^ To TL 8 ao 77 93 . ibid. I N D E X. To fait Hams and Tongiies 93 To fait Tongues to be dry’d 94 To make Royal Saufages ‘99 Salmon, to pot . 120 Saufe for Pheafant, or moft Land Fowl . 41 < Soop very good, always in readinels 3 Swan Pie lyz Seed Cake ;25', 163, 168 Sack Qream ^91 Sweetbread Pafties 180 Biskets, to make ^ ^ 195- Silfabubj a whipt one * ' . 195-, 196 Sack Poffet ibid. Shrewsbury C^kc^ i ZOO T. / 1 . npUrnip Soop f i Turkey, to boil with Oyfters xy Tench, to flew 54 Tongue and Udder,' to roaft 87 Tripe, to roaft 73, Trouts, to foufe loy To fouce Turkeys or Capons io6 • Thornback, to drefs^ Turbot, to boil ,, otherwife calver’d ibid.- K ^ Trout Pie 149 Turbot Pie - 149, IfO Turkey Pie 152 Tourt Demoy ^ 171 Tanfy, a good one 176, 177 Toafts good, to make 181 V. Ver- % ) index. V. VErmicelly Soop Veal, a Breaft of, to ragoo Cutlets Venifon, a Civet of Semey Venifon, to roaft Veal, a Breaft, to Ragoo another Way Veal Olives, of another Way Veal to ragoo, very good Veal A-la-mode To make Verjuice To collar a Breaft of Veal To collar Veal Venilbn, to pot Veal Pie, to be eat cold Venifon Pafty Venifon Pie Veal Kidney, to fry Veal Kidney Florendine 9 6i 91 . 79 ibid, 79- 6% ^66 - 90 104 III 115 IXX 146 150 153 174 180 Wild Fov^l, Sauce for them Woodcocks, a Pup ton of Woodcocks, to drefs Wild Fowl, to ftew Waffles White Pot, an excellent one 30 I ox 19, xo 18 176 170 FINIS. I I