Chapter XII: Part II (5)

Take an Hog of five or six Months old, kill it, and take out the Inwards, so that the Hog is clear of the Harslet; then turn the Hog upon its Back, and from three Inches below the place where it was stuck, to kill it, cut the Belly in a strait Line down to the Bottom, near the joining of the Gammons; but not so far, but that the whole Body of the Hog may hold any Liquor we would put into it.

Then stretch out the Ribs, and open the Belly, as wide as may be; then strew into it what Pepper and Salt you please.

After this, take a large Grid-Iron, with two or three Ribs in it, and set it upon a stand of Iron, about three Foot and a half high, and upon that, lay your Hog, open'd as above, with the Belly-side downwards, and with a good clear Fire of Charcoal under it. Broil that side till it is enough, flouring the Back at the same time often. _Memorandum_, This should be done in a Yard, or Garden, with a Covering like a a Tent over it.

When the Belly-part of the Hog is enough, and turn'd upwards, and well fix'd, to be steady upon the Grid-Iron, or Barbacue, pour into the Belly of the Hog, three or four Quarts of Water, and half as much White-Wine, and as much Salt as you will, with some Sage cut small; adding the Peels of six or eight Lemons, and an Ounce of fresh Cloves whole.

Then let it broil till it is enough, which will be, from the beginning to the end, about seven or eight Hours; and when you serve it, pour out the Sauce, and lay it in a Dish, with the Back upwards. _Memorandum_, The Skin must not be cut before you lay it on the Gridiron, to keep in the Gravey; neither should any of the Skin be cut, when you have any Pork roasted for the same Reason.

_Beef,_ or _Pork,_ to be salted for boiling immediately, from the _Shambles._ From Mr. _J. P._ Chymist.

Take any piece of Beef you desire to boil, or Pork for the same, dressing it fresh from the Shambles, or Market, and salt it very well, just before you put it into the Pot; then as soon as your Meat is salted, take a coarse Linnen Cloth, and flour it very well, and then put the Meat into it, and tye it up close. Put this into a Kettle of boiling Water, and boil it as long as you would any salt piece of Beef of the same bigness, and it will come out as salt as a piece of Meat, that had been salted four or five Days: but by this way of salting, one ought not to have pieces of above five or six Pounds weight. _N.B._ If to half a Pound of common Salt you put an Ounce of Nitre, or Salt-Petre, it will strike a redness into the Beef; but the Salt-Petre must be beat fine, and well mix'd with the common Salt.

_Potatoe-_Puddings, made with Sweet-meats. From Mr. _Moring, Temple-Bar._

Take some clean Potatoes, boil them tender, and when they are so, and clean from their Skins, break them in a Marble Mortar, till they become a Pulp; then put to them, or you might beat with them some slices of candy'd Lemons and Oranges, and beat these together with some Spices, and Lemon-Peel candy'd. Put to these some Marrow, and as much Sugar, with Orange-Flower Water, as you think fit. Mix all together, and then take some whole candy'd Orange-Peels, and stuff them full of the Meat, and set them upon a Dish, in a gentle Oven; and when they have stood half an hour, serve them hot, with a Sauce of Sack and Butter, and fine Sugar grated over them.

_Potatoe-_Pudding baked. From _Mr. Shepherd_ of _Windmill-Street._

Boil some fair Potatoes till they are tender; then, when they are made clean, bruise them in a Marble Mortar, till they become a Paste, with some Mace powder'd, some Sugar, and the Pulp of Oranges, with a _Naples_ Biscuit or two grated in, and a large Carrot grated. Add to these some Orange-Flower Water; and when all these are well mix'd, put to them some butter'd Eggs, with some slices of Butter laid upon your Pudding, when it is put into the Dish, or Pan. A little baking will serve for it; and when it is enough, serve it hot, with a garnish of sliced Lemon or Orange. Some will put this into a Paste, but not cover it.

To make _Whipt Syllabubs._ From Mrs. _Cater_ of _Salisbury._

To a Pint of Cream put a Gill of Canary-Wine, and two Ounces of Loaf-Sugar finely beat, and a slice or two of Lemon; then with a clean Whisk, whip it together, adding a little Milk, as it grows thick: then have your Glasses clean, and put into each of them three or four spoonfuls of any sorts of Wine, red in some, and white in others, sweeten'd with fine Sugar powder'd; then fill your Glasses with the Froth of your Cream, as it is whipt up.

Of the fashionable Tables, for Persons of Rank, or Figure, where five Dishes are serv'd at a Course. From _S.G._ Esq.

The Tables I shall speak of, are so order'd, as to save a great deal of trouble to the Mistress of the Family, as well as to the Guests; for with this Table every one helps himself, by turning any Dish he likes before him, without interrupting any body. You must have first, a large Table with an hole in the Middle, of an Inch Diameter, wherein should be fix'd a Socket of Brass well turn'd, to admit of a Spindle of Brass, that will turn easily in it. The Table I speak of, may be, I suppose, five or six Foot diameter; and then have another Table-board made just so large, that as it is to act on the Centre of the first Table, there may be near a foot vacancy for Plates, _&c._ on every side. Then fix the Spindle of Brass in the Centre of the smaller Table, which Spindle must be so long, as, that when one puts it in the Socket of the great Table-board, the smaller turning Table may be about four Inches above the lower Board; so, that in its turning about, no Salt, or Bread, or any thing on the Places, may be disturb'd. These Tables have Cloths made to each of them; the upper, or smaller Table, to have an whole Cloth to cover it tight, and fasten'd close, so that none of the Borders hang down; and the Cloth for the under Table, or great Table, must have an hole cut in the middle of it for the Spindle of the upper Table to pass thro' into the Brass Socket: and when this is rightly order'd, and every necessary Furniture of the great, or lower Table, set by every Plate; then the upper Table, which will turn, may be furnish'd with Meats. It remains only then, in some Places, for the Lady of the House, to offer the Soup; but after that, every one is at liberty to help themselves, by turning the upper Table about, to bring what they like, before them.

_I am Yours,_ S. G.

The Manner of killing and salting _Oxen,_ in the hottest Months, for the Sea, that the _Beef_ may keep good. From a Contractor with the Commissioners of the _Royal-Navy._

Sir,

I have often read your Books, and particularly your _Lady's Monthly Director,_ relating to the Management of the several Products of a Farm, but you have not taken notice of the Preservation of Flesh, as I expected.

I send this therefore, to inform you, that upon the setting out of a Fleet in _June_, it was thought difficult to salt the Beef; but it was done, to full Satisfaction, by the following Method.

We killed an hundred Oxen, in _June,_ towards the Close of the Evening, and let them hang up whole, till the next Evening: then, when the Cool comes on, cut out the Messes, and by every Stand have a Punchin of Brine, and throw them into it as soon as they are cut, and in about three Minutes after that, take them out, and salt them well. _Note_, These Pieces will by these means lose their bloody Parts, in great measure, and be capacitated to receive the Salt much better than otherways, and then put them up. _Memorandum,_ We had not, out of all this quantity, above three Pieces fail'd, though the Weather was extreme hot.

_Cheshire-_Pye with _Pork._ From Mr. _R. J._

Take some salt Loin of Pork, or Leg of Pork, and cut it into Pieces, like Dice, or as you would do for an Harsh. If it be boiled or roasted, it is no matter; then take an equal quantity of Potatoes, and pare them, and cut them into dice, or in slices. Make your Pye-Crust, and lay some Butter, in pieces, at the bottom, with some Pepper and Salt; then put in your Meat and Potatoes, with such seasoning as you like, but Pepper and Salt commonly, and on the Top some pieces of Butter. Then close your Pye, and bake it in a gentle Oven, putting in about a Pint of Water, just before it is going into the Oven; for if you put in your Water over Night, it will spoil your Pye.

To bake _Herrings_ in an extraordinary manner. From Mrs. _M. N._ of _Shrewsbury._

Take fresh Herrings, and when they are scaled and cleaned, put them in a glazed earthen Vessel, where they can lie straight; then put in as much of the following Liquor as will cover them, _viz._ an equal quantity of fine pale and old strong Beer, with Vinegar, which is the best, or else all Vinegar, or as some do, put two parts of Vinegar and one of Water; any of these will do well. Then put in some Bay-Salt, such a quantity as you think will season it to your mind, and to that a tenth part of Salt-Petre, which will not make it salt, but give it a fine relish: to these put two or three Bay-Leaves, a bunch of sweet Herbs, some Cloves, or _Jamaica_ Pepper, and some whole Pepper; then cover your Pan, and bake it in a quick Oven, with Bread. These must be eaten cold; they are excellent for a Country Breakfast, especially, if they are warm of the Spice, and if they are well done, the very Bones will dissolve.

To draw _Gravey_ for a private _Family._ From the same.

Take some fleshy part of Beef, without Fat, and cut it in pieces about the bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan, with a little fresh Lard, or a little Butter, a little Onion sliced, some Powder of sweet Marjoram, and a little Pepper. Cover all close, and stir it now and then till the Gravey is come out enough, and then pour on it some Water, when the Gravey is brown, and stir all together, and let them boil some time; then strain it off, adding a little Lemon-Juice.

Another _Gravey,_ for a private Family, where there is not an opportunity of getting _Beef_ to make it of.

Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set it over the Fire till the Butter melts; then drudge in some Flour, and stir it well, till the Froth sinks down, and then it will be brown; you must then have ready prepared the following Mixture to throw in, _viz._ some good old Beer, and as much Water, an Onion cut small, some Pepper and Salt, a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then let them all simmer together a little while, and it will produce a thick good Gravey.

The Manner of Trussing a _Rabbit_ for Boiling.

Cut the two Haunches of the Rabbit close by the Back-Bone, two Inches, and turn up the Haunches, by the Sides of the Rabbit; skewer the Haunches through the lower Part of the Back, as at A; then put a Skewer through the utmost Joint of the Leg at B, and so through the Body, and through the other Leg, so that the end of the Leg reaches the Shoulder-Blade. Then truss up the Shoulders high, and let the Pinnions be carried back, to take the Legs at B, and lie between them and the Body; and under the height of the Pinnions, put a Skewer, and bend the Neck backwards, and pass the Skewer through all, at C, so that it supports the Blade-Bone, and holds the Head up.

The Manner of Trussing a Single _Rabbit_ for Roasting. From Mr. _W. N._ Poulterer.

You case the Rabbit all, excepting the lower Joints of the four Legs, and those you chop off: then pass a Skewer through the middle of the Haunches, after you have laid them flat, as at A; and the Fore-Legs, which are called the Wings, must be turn'd, as at B; so that the smaller Joint may be push'd into the Body, through the Ribs. This, as a single Rabbit, has the Spit pass'd through the Body and Head, but the Skewer takes hold of the Spit to preserve the Haunches. But to truss a couple of Rabbits, there are seven Skewers, and then the Spit passes only between the Skewers, without touching the Rabbits.

To make a _Pheasant_ of a _Rabbit,_ truss'd in such a manner, that it will appear like a _Pheasant,_ and eat like one, with its Sauce. This is called, by the topping _Poulterers,_ a _Poland-Chicken,_ or a _Portugal-Chicken._ But it is most like a _Pheasant,_ if it is larded. From Mrs. _Johnson,_ at the famous Eating-House in _Devereux-Court_ near the _Temple._

Take a young Rabbit full grown; case it all, excepting the Fore-Feet, chop off them, and the Head, as close as may be, but strip the Skin from the hind Legs, even to leave the Claws on them. These Claws are not unlike the Claws of a Pheasant, and some good Judges may be deceiv'd by their first Look, for they are little different from the Legs of the Fowls we design to imitate. Then turn the Neck-part of the Rabbit, the Breast inwards, to the Scut or the Rump, leaving the Rump somewhat short, but to appear; then will the Rabbit appear in the Shape above, _viz._ B is the Scut, or Rump, of the Rabbit, and C is where the Neck comes; then will the Part mark'd F, appear like the Breast of a Fowl: but you must put up the stript Legs of the Rabbit, over each side of the Neck of it, and tie all together, with a String, as mark'd H H. So will the Hind-Legs of the Rabbit appear like the Legs of a Fowl, and where you see the Letter G mark'd, the Back of the Rabbit is broken. D, is what represents the Back-Side of the Fowl, and E is the Appearance of the Wings, which are supposed to be stuck into the Back, where two large Orifices are made, but the Bones of the Wings, of the Rabbit, must be taken out. A, shews the Legs as they ought to be tied, and O O Directs to the Points of the Skewers which are to run through it.

Fig. 4. will shew you the Back of the same, when it is truss'd, with the Appearance of the Skewers, o, o, o, o, with the Orifices, wherein are the supposed Bones of the Wings. If this is larded on the Breast, I think it best, and it should be served with the following Sauce, if it is roasted.

When this is thus prepared, you may stick a Pheasant's Tail-Feather at the Scut, and roast it as you would do a Pheasant, basting it well with Butter, after it is drudg'd well with Flour; then make the following Sauce for it. Take some strong Gravey, and put a little Lemon-Peel into it, with some Spice, and a little Wine; then take a few Buttons of Mushrooms pickled, and thicken it with burnt Butter, so that the Sauce becomes like one fit for a Ragout, or _Ragoo_, as the _English_ pronounce it. Pour this over the Fowl or Rabbit, which you please to call it, and serve it hot, with a Garnish of Lemon sliced, and pickled Red Beet-Roots sliced.

Of Trussing a _Pidgeon._ From the same.

Draw it, but leave in the Liver, for that has no Gall; then push up the Breast from the Vent, and holding up the Legs, put a Skewer just between the bent of the Thigh and the brown of the Leg, first having turn'd the Pinnions under the Back: and see the lower Joint of the biggest Pinnions, are so pass'd with the Skewer, that the Legs are between them and the Body, as at A.

A _Goose_ to Truss. From the same.

A Goose has no more than the thick Joints of the Legs and Wings left to the Body; the Feet, and the Pinnions being cut off, to accompany the other Giblets, which consist of the Head and Neck, with the Liver and Gizzard. Then at the bottom of the Apron of the Goose A, cut an hole, and draw the Rump through it; then pass a Skewer through the small part of the Leg, through the Body, near the Back, as at B; and another Skewer through the thinnest part of the Wings, and through the Body, near the Back, as at C, and it will be right.

The Trussing of an _Easterling._ From Mr. _W. N._ Poulterer of St. _James's-_Market_, London._

A Duck, an Easterling, a Teal, and a Widgeon, are all trussed in the same manner. Draw it, and lay aside the Liver and Gizzard, and take out the Neck, leaving the Skin of the Neck full enough to spread over the Place where the Neck was cut off. Then cut off the Pinnions at A, and raise up the whole Legs, till they are upright in the middle of the Fowl B, and press them between the stump of the Wings, and the Body of the Fowl: then twist the Feet towards the Body, and bring them forwards, with the bottom of the Feet towards the Body of the Fowl, as at C. Then take a Skewer, and pass it through the Fowl, between the lower Joint, next the Foot, and the Thigh, taking hold, at the same time, of the ends of the stumps of the Wings A. Then will the Legs, as we have placed them, stand upright. D is the point of the Skewer.

The Manner of Trussing a _Chicken_ like a _Turkey-Poult,_ or of Trussing a _Turkey-Poult._ From. Mr. _W. N._ Poulterer of St. _James's-_Market.

Take a Chicken and cut a long slit down the Neck, on the Fore-part; then take out the Crop and the Merry-Thought, as it is call'd; then twist the Neck, and bring it down under the Back, till the Head is placed on the side of the Left-Leg; bind the Legs in, with their Claws on, and turn them upon the Back. Then between the bending of the Leg and the Thigh, on the Right side pass a Skewer through the Body of the Fowl; and when it is through, run the Point through the Head, by the same Place of the Leg, as you did before, as at A: you must likewise pull the Rump B through the Apron of the Fowl. _Note,_ The Neck is twisted like a Cord, and the boney part of it must be quite taken out, and the Under-Jaw of the Fowl taken away; neither should the Liver and Gizzard be served with it, though, the Pinnions are left on. Then turn the Pinnions behind the Back, and pass a Skewer through the extreme Joint, between the Pinnion and the lower Joint of the Wing, through the Body, near the Back, as at C, and it will be fit to roast in the fashionable manner. _N.B._ Always mind to beat down the Breast-Bone, and pick the Head and Neck clean from the Feathers before you begin to truss your Fowl.

A Turkey-Poult has no Merry-Thought, as it is called; and therefore, to imitate a Turkey the better, we take it out of a Chicken through the Neck.

Fig. 9. Shews the Manner how the Legs and Pinnions will appear when they are turn'd to the Back; as also, the Position of the Head and Neck of the Chicken, or Turkey-Poult.

The manner of Trussing an _Hare_ in the most fashionable Way. From Mr. _W. N._

Case an Hare, and in casing it, just when you come to the Ears, pass a Skewer just between the Skin and the Head, and by degrees raise it up till the Skin leaves both the Ears stript, and then take take off the rest as usual. Then give the Head a Twist over the Back, that it may stand, as at A, putting two Skewers in the Ears, partly to make them stand upright, and to secure the Head in a right Disposition; then push the Joint of the Shoulder-Blade, up as high as may be, towards the Back, and pass a Skewer between the Joints, as at B, through the bottom Jaw of the Hare, which will keep it steady; then pass another Skewer through the lower Branch of the Leg at C, through the Ribs, passing close by the Blade-Bone, to keep that up tight, and another through the Point of the same Branch, as at D, which finishes the Upper-Part. Then bend in both Legs between the Haunches, so that their Points meet under the Scut, and skewer them fast, with two Skewers, as at O O.

A Fowl trussed for Boiling. From Mr. _W. N._ Poulterer, &c.

When it is drawn, twist the Wings till you bring the Pinnion under the Back; and you may, if you will, enclose the Liver and Gizzard, one in each Wing, as at A, but they are commonly left out. Then beat down the Breast Bone, that it does not rise above the fleshy Part; then cut off the Claws of the Feet, and twist the Legs, and bring them on the out-side of the Thigh, towards the Wing, as at B, and cut an Hole on each side the Apron, just above the Sides-man, and put the Joints of the Legs into the Body of the Fowl, as at C: so this is trussed without a Skewer.

To Truss a _Pheasant_ or _Partridge._ From the same.

Both the Pheasant and Partridge are trussed the same way, only the Neck of the Partridge is cut off, and the Neck and Head of the Pheasant is left on: the Plate above shews the Pheasant trussed. When it is drawn, cut off the Pinnions, leaving only the stump-bone next the Breast, and pass a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and passing it by the Back, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you please: B is where the Neck runs. Then take the Legs, with their Claws on, and press them by the Joints together, so as to press the lower Part of the Breast, then press them down between the Sides-men, and pass a Skewer through all, as at C. Remember a Partridge must have its Neck cut off, or else in every thing is trussed like a Pheasant.

To boil an artificial _Pheasant,_ with _Sellary._ From Mrs. _Johnson, Devereux-Court_ near _Temple-Bar._

Prepare a Rabbit in the same manner as above directed, only it must not be larded; then boil it, and give it the following Sauce. Take six or seven Roots of Sellary, and boil them, when they are well clean'd from Dirt, till they are tender, then cut them into pieces of about two Inches long, and toss them up with strong Gravey thicken'd with burnt Butter. Pour this over the artificial Pheasant, and serve it hot, well impregnated with Spice. Then garnish it with Lemon sliced, or sliced Orange, and some fry'd Bread, and some Slices of pickled red Beet-Roots; or round the Edges of the Dish, strew some sifted raspings of Bread.

_THE END._

* * * * *

INDEX TO PART II.

A.

Anchovies, how to keep a long time. Artificial Lobster. Artificial Ratefia. Abricots, preserved in Jelly. Ditto, for Tarts. Artificial Creams. Abricots, dry'd. Almond-Cakes, small. Apple-Dumplings, in an extraordinary way. Ditto, another way. Anchovies, artificial, made.

B.

Broil'd Whitings. Beef, to salt, immediately. Beef, hash'd raw. Biscuit, of Potatoes. Butter'd Crabs. _Barcelona_-Snuff, to make. Bacon-Froize. Brown Fricassee of Sheep's-Trotters. Bitters for Wine. Brisket of Beef, to stew. Beef, to stew, in Soup. Beef, a Rump, to stew. Beet-Card Tart. Beef-Collups, from _Oxford._ Beet-Steaks, stew'd. Butter, recover'd from Oil. Bisque of Fish. Badger, its Gammon roasted. Bullace, preserv'd.

C.

_Cyprus_-Wine, imitated. Citron-Water, from _Barbadoes._ Cabbage-Pudding. Collar of Mutton, roasted. Cakes, sweet, made of Parsnips. Ditto, made of red Beet-Roots. Comfits, to make. Ditto, to make in Colours. Caviar, to pickle or preserve. Collar of Sturgeon roasted. Carp-Pye. Currans in Syrup. Cakes, baked, of Raspberries. Cakes, of Lemon. Clary and Eggs. Cheese-Cakes, of Lemon. Ditto, Orange. Ditto, Good. Crab, artificially made. Ditto, another way. Crabs, butter'd. Ditto, artificial, butter'd. Cherry-Brandy, artificial. Ditto, right. Cucumbers, to stew. Ditto, to farce. Cocks-Combs, artificial. Calf's-Liver, stuffed and roasted. Ditto, another way. Cream-Custards. Capons Livers imitated. Creams of Raspberries. Cornelian Cherries, Preserves Ditto, in Marmalade. Currans in Jelly. Cakes, from _Lisbon._ Cakes, of Orange. Cakes, fine, Ditto, from _Penzance._ Ditto, from _Northampton._ Cow-Heel dress'd. Calf's-Head, dress'd in a grand manner. Calf's-Head-Pye, Ditto, baked. Creams, artificial. Cream, with Sweet-meats. Cucumbers, to preserve in the Winter. _Cologn_'s Gin, to make. Candy'd Orange-Peel. Ditto, Lemon-Peel. Claret, Hermitage, to imitate. _Cheshire_-Pye. Chicken, to truss.

D.

Damsons in Jamm. Damson-Wine. Dog-Grass.

E.

Eringo-Roots, to candy. Easterling, to truss. Extraordinary Tables.

F.

Fish, to keep, a long time. Fruit, baked. Flounders, dressed. Frogs, white Fricassee. Ditto, brown Fricassee. _Florentine,_ Imperial. Farced-Meat.

G.

Gravey, drawn quick for a private Family. Gravey, rich, made without Flesh. Ginger-Roots, preserv'd, Green. Goose, to truss. Grapes, preserved in Syrup. Geneva, from _Cologn,_ to make. Gourmandine-Pease, dress'd several ways. Ditto, broil'd. Grape, to keep the Winter. Ginger, to preserve. Green-Pease Pottage. Gudgeons, to dress. Grand Sauce for Fish. Goose, boiled. Green-Peaches preserved. Goosberries, preserved.

H.

Hermitage-Wine, to imitate. Hare-Pye. _Hungary_-Water, to make. Hare, to keep. Hard Pease-Soup. Herrings, pickled, to serve. Hog's-Harslet roasted. Hartshorn Jelly. Hash of raw Beef. Hackin, from _Cumberland._ Ham, Westphalia, roasted. Hams, Westphalia, artificially made. Hog barbacued. Herrings, broiled, not to make sick. Hare to truss. Herrings, baked in an extraordinary way.

K.

Katchep, in Paste, to make.

L.

Lemons in Marmalade. Lemon-Peels, preserv'd in Jelly. Lemon-Cakes. Lumber-Pye. Lap-Dog, to keep in Health. Liver and Crow.

M.

Mustard, of several Sorts. Mustard-Seed-Flour. Marmalade of Peaches. Ditto, of Plums. Marygold-Flowers, preserved. Marmalade of Pine-Apples. Marmalade of Quince. Mutton, the Neck in Broth, an extraordinary way Mutton, the Neck ragou'd.

N.

Neats-Tongues, roasted

O.

Oysters, fry'd. Oranges in Marmalade. Orangery Snuff. Orange-Butter. Onions, boil'd. Ortolans, to dress. Orange-Peels, preserved in Jelly. Orange-Flowers, preserved in Jelly. Orange-Tarts. Orange-chips. Oxen, to kill and salt in hot Weather.

P.

Peach-Tarts, white. Pepper Mint-Water. Pidgeon, to truss. Potatoe-Puddings. Provisions, to take into the Country. Plums, dry'd with Sugar. Plum-Porridge. Pyes, minced, or _Christmas_-Pyes. Paste, to make, of all Sorts. Plums, dry'd. Pippin Paste. Pine-Apples, in Marmalade. Pine-Apple-Tarts. Peach-Tarts, red. Pheasant, to keep sweet. Powder'd, Sauce. Pig, to stew. Ditto, to stew another way. Preservation of Flesh from tainting, Plum, Marmalade. Pound-Cakes. Pudding, six Hours. Pidgeons, embalm'd. Pidgeons, preserved. Pippin-Tart. Pickled Marygold-Flowers. Partridges, to keep, a long time in hot Weather Pheasant, to truss.

Q.

Quinces, preserved. Quince, Marmalade, red. Ditto, White.

R.

Rum, to make. Rum, with Amber. Rabbit trussed for Roasting. Ditto, for Boiling. Ditto, truss'd like a Pheasant. Ditto, to roast with Mushrooms. Ditto, to boil. Raspberry-Pudding. Ragout of Tripe. Ratafia, to make. Ditto, artificial, to make. Rabbits, white Fricassee.

S.

Sturgeon, cured. Sturgeon, pickled. Ditto, fresh, to roast. Ditto, fresh, to boil. Ditto, fresh, in a Pye. Sheeps-Tongues, pickled. Smoaking-Closets, for Hams. Sorts of Mustard. Shoulder of Mutton roasted like Venison. Syrup of Mulberries. Syrup of Raspberries. Sheeps-Trotters, fricasseed. Sorrel-Tarts. Stew'd Peaches. Stinking, of Flesh, prevented. Stew'd Wild-Ducks. Sea-Larks, or Oysters, roasted on Spits. Shoulder, of Mutton, farced. Salmi, or Salmi-Gundy. _Shropshire_-Pye. Ditto, another way. Seed-Cake. Sick Lap-Dog, to cure. Soles, to stew. Scots Snuff, to make. _Shropshire_-Dish. Salmon-boiled. Soles, fry'd. Snails, fry'd. Snails, with white Sauce. Ditto, with brown Sauce. Sweet-meats, candy'd, Syllabubs, whipt. Spirit of Lilly-of-the-Valley. Stew'd Veal. Sauce for a Bisque of Fish.

T.

Turkey-Poult, to truss. Teal, to truss. Tripe, made of Eggs. Tortoise, or Turtle, the Gibblets dress'd. Tortoise, or Turtle-Flesh, to roast. Ditto, in a Pye. Turbut, to dress. Tongue, to roast. Tench, boiled. Turnips, from _Hertfordshire,_ to dress. Turnips, yellow, from _France,_ to dress. Tables, extraordinary, for Treats.

U.

Vinegar, to make. Usquebaugh, the yellow sort. Usquebaugh, the green Sort. Verjuice. Umble-Pye. Venison, to keep. Venison-Pasty. Venison, boiled. Viper-Soup.

W.

Wild-Ducks, to keep. Wild-Ducks, to recover from stinking. Wild-Duck, to truss. Widgeon, to truss.