The Frugal Housewife, or Complete Woman Cook;...Also The Making of English Wines. Carter, Sussannah Cookery. Cookery,English. Complete title: The Frugal Housewife, or Complete Woman Cook; wherein the Art of Dressing All Sorts of Viands is Explained in Upwards of Five Hundred Approved Receipts, in Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Potting, Collaring, Preserving, Diving, Pickling, Stews, Hashes, Soups, Fricassees, Ragouts, Pastries, Pies, Tarts, Cakes, Puddings, Syllabubs, Creams, Flummery, Jellys, Giams, Custarts, &c. Also The Making of English Wines. New York: G. & R. Waite, no. 64, Maiden-Lane. Electronic edition created by Digital & Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003. Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman 1803 Text xml-external-parsed-entity gif quicktime http://digital.lib.msu.edu/cookbooks/frugalhousewifecarter/frca.xml OCLC 3681769 en Digitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/ United States Nineteenth century The book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.
THEFRUGAL HOUSEWIFE,ORComplete Woman Cook;WHEREINTHE ART OF DRESSING ALL SORTS OF VIANDSIS EXPLAINED IN UPWARDS OFFIVE HUNDRED APPROVED RECEIPTS,INGraviesSaucesRoastingBoilingFryingBroilingPottingCollaringPreservingDryingPicklingStewsHashesSoupsFricasseesRagoutsPastriesPiesTartsCakesPuddingsSyllabubsCreamsFlummeryJellysGiamsCustards, &c.ALSOTHE MAKING OF ENGLISH WINES. By SUSSANNAH CARTER. TO WHICH IS ADDEDAN APPENDIX,CONTAININGSEVERAL NEW RECEIPTS ADAPTED TO THEAMERICAN MODE OF COOKING. NEW-YORK:PRINTED AND SOLD BY G. & R. WAITE, NO. 64,MAIDEN-LANE.1803.
ALPHABETICAL INDEX. GRAVIES and SAUCES.General Directions for Page Anchovy Sauce 23 Apple Sauce 21 Bread Sauce 21 Butter to melt 17 Butter to Burn 18 Cellery Sauce 19 Cellery Sauce, brown 19 Egg Sauce 19 Essence of Ham 16 Fish Sauce 23 Gravy to Draw 13 Gravy, white 13 Gravy without Meat 14 Gravy for a Turkey or Fowl 14 Gravy to make Mutton eat like Venison 15 Gravy, for a Fowl when you have no Meat 15 Gravy for Fish 15 Lobster Sauce 22 Lemon Sauce 20 Mint Sauce 21 Mushroom Sauce for roasted or boiled 18 Onion Sauce 20 Oyster Sauce 22 Pap Sauce 21 Parsley Sauce 21 Parsley Sauce when no parsley can be got 21 Shallot Sauce 19 Shrimp Sauce 22 Sauce, a pretty one for boiled Fowls 20 Sauce for Fish Pies 17 Sauce for sweet Pies 17 Sauce for savoury Pies 17 Sauce for roast meat 17 Sauce, a standing one 16 OF ROASTING. Beef 24 Cod's Head 37 Duck, Tame 34 Duck, Wild 34 Eels 38 Fowls 31 Fowls with Chestnuts 33 Fowls the German way 33 Goose 31 Goose with Green Sauce 33 Hare 30 Lamb 26 Larks 36 Mutton 24 Mutton, Venison 25 Mutton, Breast of, with Force-meat 26 Ortolans 37 Partridges 35 Pheasants 35 Pig 29 Pigeons 34 Pike 33 Plovers 36 Pork 27 Pork, Chine of, stuffed 23 Quails 35 Rabbits 31 Rabbits, Hare Fashion 31 Ruffs and Reefs 37 Snipes 34 Teal 34 Turkey 31 Turkey with Chesnuts 33 Tongue and Udder 26 Veal 26 Venison 29 Wigeons 34 Woodcocks 34 OF BOILING. Artichoaks Page 57 Asparagus 56 Beans, French 58 Beans, Broad 59 Beef 39 Brocoli 58 Cabbage 59 Calf's Head 40 Carp 51 Carrots 62 Chickens 43 Cod 47 Cod's Head 48 Crimp Cod 48 Cauliflower 57 Ducks 42 Eels 53 Flounders 49 Fowls 42 Goose 42 Ham 42 Lamb 41 Mackrel 52 Mutton 39 Neat's Tongue 41 Patridges 46 Parsnips 61 Peas, Green 59 Pheasants 46 Pigeons 44 Pike 53 Plaice 49 Pork, Leg of 39 Pork, Pickled 40 Potatoes 62 Rabbits 44 Rabbits with Onions 45 Salmon 50 Seate 49 Snipes 45 Soals 49 Spinach 60 Sprouts Page 60 Sturgeon 50 Tench 52 Turbot 47 Turkey 42 Turnips 61 Turtle 54 Veal 46 Venison 42 Woodcocks 45 OF FRYING Artichoak Bottoms Beef Collops 66 Beef Steaks 68 Calf's Liver and Bacon 68 Carp 68 Cellary Cauliflowers Eels 72 Eggs as round as Balls 68 Flat Fish 71 Herrings 71 Lamb, loin of 64 Lampries 72 Mutton Cutlets 67 Onions Oysters Parsley Potatoes Sausages with Apples 65 Scotch Collops 66 Small Fish Sweetbreads and Kidneys 68 Tench 66 Tripe 63 Trout 70 Veal Cutlets 67 Veal, cold 65 BROILING. Beef Steaks 76 Chickens 77 Cod 77 Cod's Sounds 78 Eels 79 Eels Spitchcocked 79 Eggs 88 Haddocks 77 Herrings 78 Mackrel 78 Mutton Chops 76 Pigeons 76 Pork Chops 76 Salmon 77 Whitings 77 STEWING Beef 85 Beef Collops 82 Beef Gobbets 81 Beef Stakes 82 Breast of Veal 84 Brisket of Beef 81 Cabbage red 94 Carp or Tench 89 Chickens 87 Cod 90 Cucumbers 93 Ducks 83 Eels 91 Giblets 89 Hare 85 Hare to Jug 86 Knuckle of Veal 83 Mushrooms 94 Mutton Chops 85 Neck or Leg of Mutton 85 Neck of Veal 84 Ox Palates 82 Oysters or Muscles 91 Parsnips 92 Pease with Lettuce 93 Pears 94 Pig 84 Pigeons 87 ------- to Jug 83 Spinach and Eggs 92 Turkey or Fowl 86 Veal in general 83 Wild Fowl 89 HASHES. Beef 95 Brain Cakes 98 Calf's Head brown or 97 " white 98 Fowls 99 Hare 100 Lamb's Head and Pluck 96 Mutton 96 Mock Turtle 98 Veal, to mince 97 SOUPS. Gravy Soup 100 Giblet Soup 101 Pease Soup 101 Green Pease Soup 102 White Portable Soup 103 Brown Portable Soup 104 Vermicelli Soup 106 Soup Lorrain 106 Sorrel Soup with Eggs 107 Asparagus Soup 108 Craw-fish Soup 108 Oyster Soup 109 Eel Soup 109 Brown Soup 110 White Soup 110 Onion Soup 111 Rice Soup 112 Turnip Soup 112 Soup Meagre 113 FRICASEES. Artichoke bottoms 125 Calf's Head 115 Calf's Feet 116 Chickens white 120 Chickens brown 121 Cod 121 Eggs, white or brown 124 Flounders 122 Hare 119 Lamb, brown or white 116 Lamb stones and Sweetbreads 117 Mushrooms 125 Neat's Tongue 114 Ox Palates 114 Pig's Ears 118 Pig's Petittoes 118 Pigeons 121 Plaise 122 Rabbits, white 119 Rabbits, brown 120 Soals 122 Sweetbreads 116 Tench, white or brown 123 Tripe 115 RAGOUTS. A rich Ragout 129 Ragouts for made dishes 129 Beef, called Beef a-la-mode 126 Breast of Veal 126 Eggs 130 Hog's Feet and Ears 128 Leg of Mutton 128 Neck of Veal 127 Oysters 131 Snipes 129 Sturgeon 130 Meal Sweetbreads 127 PASTRY. Paste for tarts 132 Puff Paste 132 Paste for raised pies 132 Paste for Venison pastries 133 Paste for Custards 133 Paste Royal 133 Artichoke pie 141 Apple pie 142 Battalia pie 138 Calf's Head pie 138 Carp pie 133 Chicken pie 136 Cherry pie 143 Eel pie 141 Egg pie 139 Flounder pie 140 Gooseberry pie 143 Hare pie 133 Hen pie 136 Lamb pie 134 Lamb pie with Currants 135 Lamb-stones and Sweetbread pie 138 Lamprey pie 141 Lumber pie 134 Minced pie 139 Mutton pie 135 Neat's Tongue pie 138 Oyster pie 140 Pear pie 142 Pigeon pie 137 Plumb pie 143 Potatoe pie 144 Shrewsbury pie 134 Sweet Chicken pie 136 Trout pie 144 Turkey pie 137 Venison pastry 136 Veal pie 139 Umble pie 133 TARTS of divers KINDS. Iceing for Tarts 145 Almond Tarts 146 Apricot Tarts 144 Apple Tarts 144 Lemon Tarts 145 Lemon Puffs 146 Orange Tarts 145 Orange Puffs 146 Pear Tarts 144 CAKES. Rich Cakes 147, 148 Spanish Cake 149 Portugal Cake 149 Dutch Cakes 149 Shrewsberry Cakes 150 Marlborough Cakes 150 Queen Cakes 150 Uxbridge Cakes 154 A Pound Cake 151 Seed Cake 152 Almond Cake 152 Safron Cakes 152 Orange Cakes 153 Common Biscuits 154 Whigs 154 Buns 155 Maccaroons 155 Fritters 155 Pancakes 156 Cheese-cakes 156 Cheese-cakes without Rennet 157 Potatoe or Lemon Cheese-cakes 158 PUDDINGS. A plain boiled Pudding 158 Light Pudding 159 Quaking Pudding 159 Biscuit Pudding 159 Plumb Pudding, boiled 160 Tunbridge Pudding 160 Custard Pudding 161 Hunting Pudding 161 Suet Pudding, boiled 161 Steak Pudding 162 Potatoe Pudding, boiled 162 Almond Pudding, boiled 162 Rice Pudding, boiled 163 Prune or Damson Pudding 163 Apple Pudding 163 Baked Pudding 164 Bread Pudding, baked 164 Millet Pudding 164 Marrow Pudding 164 Rice Pudding 165 Poor Man's Pudding 166 Orange Pudding 166 Carrot Pudding 166 Quince, Apricot, or white Pear Plumb Pudding 167 Italian Pudding 167 Apple Pudding, baked 168 Norfolk Dumplings 168 Hard Dumplings 168 Apple dumplings 168 SYLLABUBS CREAMS and FLUMMERY. A fine Syllabub 169 White Syllabub 169 A fine Cream 170 Lemon Cream 170 Rasberry Cream 170 Whipt Cream 171 A Trifle 171 Flummery 171 Oatmeal Flummery 172 JELLIES, GIAMS, and CUSTARDS. Calf's Feet Jelly 173 Hart's Horn Jelly 173 Currant Jelly 174 Rasberry Giam 174 Custards 175 Custard boiled 175 Almond Custards 176 Rice Custards 176 POTTING. Beef 176 Charrs 177 Eels 177 Fowls 177 Lampreys 177 Pigeons 177 Trout 177 Venison 176 COLLARING. Beef 178 Breast of Veal 178 Breast of Mutton 179 Eels 179 Pork 179 PRESERVING. In the printed volume, the page numbers 177-180 were duplicated with different text. The links below will go to the version with the correct content. Angelica, to candy 183 Apricots to preserve 179 Apricots, Green 180 Beans, French all the year 180 Bullace 177 Cherries 181 Cherries, to dry 182 Currants, to preserve 181 Damsons, to preserve 178 Gooseberries 178 Marmalade, to make 178 Mulberries, to preserve 178 Peaches, to dry 182 Peaches, to preserve 179 Peas, till Christmas 180 Plumbs 180 Rasberries 181 PICKLING. Asparagus 183 Barberries 185 Beans, French 187 Cabbage 187 Cucumbers 188 Mangos or Melon 184 Mushrooms 184 Nastertion Buds, or Seed 184 Onions 185 Radish Pods 186 Samphire 186 Walnuts 188 MADE WINES. Gooseberry Wine 189 Currant Wine 190 Raisin Wine 192 Rasberry Wine 191 Morella Wine 192 Elder Wine 192 Cowslip Wine 192 Mead 193 Balm Wine 193 Birch Wine 194 Orange Wine 195 Apricot Wine 195 Damson Wine 195 Sage Wine 196 Quince Wine 197 Lemon Wine 197 Barley Wine 198 Plumb Wine 198 Palermo Wine 199 Clary Wine 199 Orange Wine with Raisins 200 Frontiniac 200 English Champaign 201 Saragosa, or Sack 201 Mountain Wine 202 Cherry Brandy 202 Shrub 202 Milk Punch 203 To recover Wine 203 To fine Wine 204 To clear Wine 204

ANAPPENDIX,ContainingSeveral new Receipts adaptedto the American mode ofCooking.

 A BILL OF FARE,FOR EVERY MONTH IN THE YEAR.
IN JANUARY. DINNER.

BEEF SOUP, made of brisket of beef; and the beef served up in the dish. Turkey and Chine roasted, with gravy and onion sauce; minced-pies.

Or,--Achbone of beef boiled, and carrots and savoys, with melted butter; ham and fowls roasted, with rich gravy; tarts.

Or,--Vermicelli Soup; fore quarter of lamb and sallad in season; fresh salmon, a sufficient quanity boiled, with smelts fried, and lobster sauce; minced pies.

 SUPPER.

Chickens fricaseed; wild ducks with rich gravy sauce; a piece of sturgeon or brown, and minced pies.

Or,--A hare with a pudding in its belly, and a strong gravy and claret sauce; hen turkey boiled with oyster sauce and onion sauce; brawn or minced pies.
IN FEBRUARY. DINNER.

Chine or saddle of mutton roasted, with pickles; calf's head boiled and grilled, garnished with broiled slices of bacon, and with brains mashed with parsley and butter, salt, pepper, and a little vinegar; the tongue slit and laid upon the brains, a boiled pudding.

Or,--Ham, and fowls roasted, with gravy suace; leg of lamb boiled, with spinach.

Or,--A piece of fresh salmon, with lobster suace, and garnished with fried smelts and flounders; chickens roasted and asparagus, with gravy and plain butter.

 SUPPER.

Scotch collops; ducklings, with rich gravy; minced pies.

Or,--Fried Soals with shrimp sauce; fore quarter of lamb roasted, with mint sauce; dish of tarts and custards.
IN MARCH. DINNER.

Roast Beef, and horse radish to garnish the dish; salt-fish with egg sauce, and potatoes or parsnips, with melted butter; pease soup.

Or,--Ham and fowls roasted: marrow puddings.

Or,--Leg of mutton boiled, with turnips and caper sauce; cod boiled, with oyster sauce, and garnished with horse-radish; a bread pudding.

 SUPPER.

Scollop or fried oysters: leg of lamb, with spinach: tarts and fruit.

Or,--Fricasee of Coxcombs, lamb stones, and sweetbreads: pigeon pie, and marrow pudding.
IN APRIL. DINNER.

Ham and Chickens roasted, with gravy sauce: a piece of boiled beef, and carrots and greens.

Or,--A roasted shoulder of veal stuffed, and melted butter: a leg of pork boiled, and pease pudding.

Or,--A dish of fish, (as in season): roast beef garnished with horse-radish, and plumb pudding.

 SUPPER.

Fricasee of lamb-stones and sweetbreads, or sucking rabbits: roasted pigeons and asparagus.

Or,--Boiled fowls and bacon, or pickled pork, with greens and butter melted, a baked plumb pudding or tarts.
IN MAY. DINNER.

Beef Soup, with herbs well boiled; fillet of veal well stuffed and roasted; a ham boiled.

Or,--Rump of beef salted and boiled, with a summer cabbage: fresh salmon boiled, and fried smelt to garnish the dish, with lobster or shrimp sauce.

Or,--Saddle of mutton roasted, with a spring sallad, and a dish of fish.

 SUPPER.

Ducklings roasted with gravy sauce: Scotch collops, with mushrooms, &c. tarts.

Or,--Green Goose, with gravy sauce: collared eels: tarts.
IN JUNE. DINNER.

Leg of grass lamb boiled, with capers, carrots and turnips; shoulder or neck of venison roasted, with rich gravy and claret sauce; marrow pudding.

Or,--Saddle of grass lamb roasted, with mint sauce and turnips; turbot boiled, with shrimp and anchovy sauce; a quaking pudding.

Or,--A Haunch of Venison roasted, with rich gravy and claret sauce; tarts.

 SUPPER.

Fricasee of young rabbits, roast fowls and gravy sauce; gooseberry tarts.

Or,--Mackrel boiled, with plain butter and mackrel herbs; leg of lamb boiled and spinach.
IN JULY. DINNER.

Green goose, with gravy sauce; neck of veal boiled, with bacon, and greens.

Or,--Roasted Pig, with proper sauce of gravy and brains pretty well seasoned; mackrel boiled, with melted butter and herbs; green pease.

Or,--Mackrel boiled, with melted butter and herbs; fore quarter of lamb, with sallad of coss lettuce, &c.

 SUPPER.

Chickens roasted with gravy or egg sauce; lobsters or prawns; green goose.

Or,--Stewed Carp; ducklings, with gravy sauce, and pease.
IN AUGUST. DINNER.

Ham and fowls roasted, with gravy sauce; beans.

Or,--Neck of Venison, with gravy and claret sauce; fresh salmon with lobster sauce; apple pie hot and buttered.

Or,--Beef a-la-mode; green pease; haddock boiled, and fried soals or flounders to garnish the dish.

 SUPPER.

White fricasee of chickens; green pease; ducks, roasted, with gravy sauce.

Or,--Chickens or pigeons roasted, with asparagus; artichokes, with melted butter.
IN SEPTEMBER. DINNER.

Green pease soup; breast of veal roasted; boiled plain pudding.

Or,--A leg of lamb boiled, with turnips, spinach, and caper sauce; goose roasted, with gravy, mustard, and apple sauce; and pigeon pie.

 SUPPER.

Boiled pullets, with oyster sauce, greens and bacon; dish of fried soals.

Or,--A leveret, with gravy sauce; wild ducks, with gravy sauce and onion sauce; apple pie.
IN OCTOBER. DINNER.

Cod's head, with shrimp and oyster sauce; knuckle of veal and bacon, and greens.

Or,--A leg of mutton boiled, with turnips and caper sauce; Scotch collops; fresh salmon boiled, with shrimp and anchovy sauce.

Or,--Calf's head dressed turtle fashion; roast beef, with horse-raddish; beef soup.

 SUPPER.

Wild ducks, with gravy sauce; scolloped oysters; minced pies.

Or,--Fried smelts, with anchovy sauce; boiled fowl, with oyster sauce; minced pies or tarts.
IN NOVEMBER. DINNER.

A roasted goose, with gravy and apple sauce, and mustard; cod's head, with oyster sauce; minced pies.

Or,--Roast tongue and udder; roast fowls, and pigeon pie.

 SUPPER.

Stewed carp; calf's head hashed; minced pies.
IN DECEMBER. DINNER.

Ham and fowls roasted,with greens and gravy sauce; gravy soup; fresh salmon, garnished with whiting or trout fried, and with anchovy sauce.

Or,--Cod's head, with shrimp and oyster sauce; roast beef, garnished with horse raddish; and plumb pudding boiled.

Or,--Roast beef with horse raddish, marrow pudding, and Scotch collops.

 SUPPER.

Brawn; pullets boiled, and oyster sauce; minced pies.

Or,--Broiled chickens, with mushrooms; a hare or wild ducks, with rich gravy sauce; minced pies.
THEFRUGAL HOUSEWIFE. CHAP. IOF GRAVIES AND SAUCES.

No. 1. To draw Gravy. CUT a piece of beef into thin slices, and fry them brown in a stew-pan, with two or three onions, and two or three lean slices of bacon; then pour to it a ladle of strong broth, rubbing the brown from the pan very clean; add to it more strong broth, claret, white wine, anchovy, and a faggot of sweet herbs; season it, and stew it very well. Strain it off, and keep it for use.

No. 2. To make White Gravy. Take part of a knuckle of veal, or the worst part of a neck of veal, boil about a pound of this in a quart of water, an onion, some whole pepper, six cloves, a little salt, a bunch of sweet herbs, and half a nutmeg sliced; let them boil an hour, then strain off the liquor, and keep it for use.

No. 3. A Gravy without Meat. Take a glass of small beer, a glass of water, an onion cut small, some pepper and salt, and a little lemon peel grated, a clove or two, a spoonful of mushroom liquor, or pickled walnut liquor; put this into a bason; then take a piece of butter, put it in a sauce-pan, and set it on the fire, that it may melt; then dredge in some flower, and stir it well till the froth sinks, and it will be brown, put in some sliced onion, then put your mixture to the brown butter and give it a boil up.

No. 4. Gravy for a Turkey or Fowl. Take a pound of lean beef, cut and hack it, then flour it well, put a piece of butter as big as a hen's egg into a stew pan; when it is melted, put in your beef, fry it on all sides a little brown, then pour in three pints of boiling water, and a bundle of sweet herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a little bit of carrot, a little crust of bread toasted brown; cover it close, and let it boil till there is about a pint or less, then season it with salt, and strain it off.

No. 5. Gravy to make Mutton eat like Venison. Take a woodcock or snipe, that is stale, (the staler the better) pick it, cut it in two, and hack it with a knife; put it into a stew-pan, with us much gravy as you shall want, and let it simmer for half an hour; then strain the gravy for use. This will give then mutton so true a flavour of game, that no one can tell it from venison.

No. 6. Gravy for a Fowl, when you have no Meat ready. Take the neck, liver, and gizzard, boil them in half a pint of water, with a little piece of bread toasted brown, a little pepper and salt and a little bit of thyme. Let them boil till there is about a quarter of a pint: then pour in a glass of red wine, boil it and strain it; then bruise the liver well in, and strain it again; thicken it with a little piece of butter rolled in flour, and it will be very good.

No. 7. To make a strong Fish Gravy. Take two or three eels, or any fish you have, skin or scale them, gut them and wash them from grit, cut them into little pieces, put them into a saucepan, cover them with water, a little crust of bread toasted brown, a blade or two of mace, some whole pepper, a few sweet herbs, and a little bit of lemon-peel. Let it boil till it is rich and good, then have ready a piece of butter, according to your gravy; if a pint, as big as a walnut. Melt it in the sauce-pan, shake in a little flour, and toss it about till it is brown, and then strain in the gravy to it. Let it boil a few minutes, and it will be good.

No. 8.To make Essence of Ham. Take off the fat of a ham, and cut the lean in slices, beat them well, and lay them in the bottom of a sauce-pan, with slices of carrots, parsnips, and onions; cover your pan and set it over a gentle fire; let them stew till they begin to stick, then sprinkle on a little flour, and turn them; moisten them with broth and veal gravy. Season them with three or four mushrooms, as many truffles, a whole leek, some parsley, and half a dozen cloves; or instead of a leek, a clove of garlic. Put in some crumbs of bread, and let them simmer over the fire for three quarters of an hour; strain the liquor, and set it aside for use. Any pork or ham that is well cured will answer the purpose.

No. 9. To make a standing Sauce. Take a quart of claret or white wine, put it in a glazed jar, with the juice of two lemons, five large anchovies, some Jamaica pepper whole, some sliced ginger, some mace, a few cloves, a little lemon-peel, horse-raddish sliced, some sweet herbs, six shallots, two spoonfuls of capers, and their liquor, put all these in a linen bag, and put it into the wine, stop it close, and set the vessel in a kettle of hot water for an hour, and keep it in a warm place. A spoonful or two of this liquor is good in any sauce.

No. 10. To make Sauce for roasted Meat. Take an anchovy, wash it it very clean, and put to it a glass of red wine, a little strong broth or gravy, some nutmeg, one shallot shred and the juice of a Seville orange; stew these together a little, and pour it to the gravy that runs from your meat.

No. 11. To make sauce for Savoury Pies. Take some gravy, some anchovy, a bunch of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter; then add a little claret, open your pie, and put it in. This serves for mutton, lamb, veal, or beef pies.

No. 12. To make Sauce for a sweet Pie. Take some white wine, a little lemon juice, or verjuice, and some sugar; boil it, then beat two eggs, and mix them well together; then open your pie, and pour it in. This may be used for veal or lamb pies.

No. 13. To make Sauce for Fish Pies. Take claret, white wine and vinegar, oyster liquor, anchovies, and drawn butter; when the pies are baked, pour it in with a funnel.

No. 14. To melt Butter Thick. Your saucepan must be well tinned, and very clean. Just moisten the bottom with as small a quantity of water as possible; not above a spoonful to half a pound of butter. You may or may not dust the butter with flour; it is better not to flour it. Cut the butter in slices, and put it into the pan a little before the water becomes hot. As it melts, keep the pan shaking one way frequently, and when it is all melted let it boil up, and it will be smooth, fine, and thick.

No. 15. To burn Butter. Put two ounces of butter over a slow fire, in a stew-pan or sauce-pan, without water. When the butter is melted, dust on a little flour, and keep it stirring till it grows thick and brown.

No. 16. To make Mushroom Sauce for White Fowls. Take a pint of mushrooms, wash and pick them very clean, and put them into a saucepan, with a little salt, some nutmeg, a blade of mace, a pint of cream, and a good piece of butter rolled in flour. Boil these all together and keep stirring them; then pour your sauce into the dish, and garnish with lemon.

No. 17. Mushroom Sauce for White Fowls boiled. Take half a pint of cream, and a quarter of a pound of butter, stir them together one way till it is thick; then add a spoonful of mushroom pickle, pickled mushrooms, or fresh if you have them. Garnish only with lemon.

No. 18. To make Celery Sauce, for roasted or boiled Fowls, Turkies, Partridges, or other Game. Take a large bunch of celery, wash and pare it very clean, cut it into little thin bits, and boil it softly in a little water till it is tender; then add a little beaten mace, some nutmeg, pepper and salt, thickened with a good piece of butter rolled in flour; then boil it up, and pour it in the dish.

No. 19. To make brown Celery Sauce. Stew the celery as above, then add mace, nutmeg, pepper, salt, a piece of butter rolled in flour, with a glass of red wine, a spoonful of catchup, and half a pint of good gravy; boil all these together, and pour into the dish. Garnish with lemon.

No. 20. To make Egg Sauce for roasted Chickens. Melt your butter thick and fine, chop two or three hard-boiled eggs fine, put them into a bason, pour the butter over them, and have good gravy in the dish.

No. 21. Shallot Sauce for roasted Fowls. Take five or six shallots, peel and cut small, put them into a sauce-pan, with two spoonfuls of white wine, two of water, and two of vinegar; give them a boil up, and pour them into the dish, with a little pepper and salt. Fowls laid on water-cresses are very good without any other sauce.

No. 22. Shallot Sauce for a Scrag of Mutton boiled. Take two spoonfuls of the liquor the mutton is boiled in, two spoonfuls of vinegar, two or three shallots cut fine, with a little salt; put it into a sauce-pan, with a piece of butter as big as a walnut, rolled in a little flour; stir it together, and give it a boil. For those who love shallots, it is the prettiest sauce that can be made to a scrag of mutton.

No. 23. To make Lemon Sauce for boiled Fowls. Take a lemon, pare off the rhind then cut it into slices, cut it small, and take all the kernels out; bruise the liver with two or three spoonfuls of good gravy, then melt some butter, mix all together, give them a boil, and cut in a little lemon-peel very small.

No. 24. A pretty Sauce for a boiled Fowl. Take the liver of the fowl, bruise it with a little of the liquor, cut a little lemon-peel fine, melt some good butter, and mix the liver by degrees; give it a boil, and pour it into the dish.

No. 25. To make Onion Sauce. Boil some large onions in a good deal of water, till they are very tender; put them into a cullender, and when drained, pass them through it with a spoon; put them into a clean saucepan, with a good piece of butter, a little salt, and a gill of cream: Stir them over the fire till they are of a good thickness.

No. 26. To make Apple Sauce. Take as many boiling apples as you chuse, peel them, and take out all the cores; put them in a sauce-pan with a little water, a few cloves, and a blade of mace; simmer them till quite soft. Then strain off all the water, and beat them up with a little brown sugar and butter.

No. 27. Bread, or Pap-sauce. Take a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little whole pepper; boil it for eight or ten minutes, and then pour the water off; take out out the spice, and beat up the bread with a little butter.

No. 28. Mint Sauce. Take young mint, pick and wash it clean; then shred it fine, put it into a small bason sprinkle it well with sugar, and pour in vinegar to your palate.

No. 29. Parsley Sauce. Tie parsley up in a bunch, and boil it till soft; shred it fine, and mix it with melted butter.

No. 30. To make Parsley Sauce in Winter, when there is no Parsley to be got. Take a little parsley-seed, tie it up in a clean rag, and boil it for ten minutes in a sauce-pan; then take out the seeds, and let the water cool a little. Take as much of the liquor as you want, dredge in a little flour, and then put in your butter and melt it. Shred a little boiled spinach, and put it in also; and pour it into a boat.

No. 31. To make Lobster sauce. Take a lobster, bruise the body and spawn that is in the inside very fine, with the back of a spoon; mince the meat of the tail and claws very small, melt your butter of a good thickness, put in the bruised part, and shake it well together; then put in the minced meat, with a little nutmeg grated, and a spoonful of white wine; let it just boil up, and pour it into boats, or over your fish.

No. 32. To make Shrimp sauce. Put half a pint of shrimps, clean picked, into a gill of good gravy; let it boil with a lump of butter rolled in flour, and a spoonful of red wine.

No. 33. To make Oyster sauce. Take a pint of oysters that are tolerably large; put them into a saucepan with their own liquor, a blade of mace, a little whole pepper, and a bit of lemon-peel; let them stew over the fire till the oysters are plump; pour all into a clean pan, and wash them carefully one by one, out of the liquor; strain about a gill of the liquor through a fine sieve, and the same quantity of good gravy, cut half a pound of fresh butter in pieces, roll up some in flour, and then put in all to your oysters; set it over the fire, shake it round often till it boil, and add a spoonful of white wine; let it just boil, and pour it into your bason or boat.--Many people add an anchouy, which greatly enriches the sauce.

No. 34. To make Anchovy sauce. Strip an anchovy, bruise it very fine, put it into half a pint of gravy, a quarter of a pound of butter rolled in flour, a spoonful of red wine, and a tea spoonful of catchup; boil all together till it is properly thick, and serve it up. Add a little lemon juice if you please.

No. 35. To make a good Fish sauce. Take half a pint of water, two anchovies split, a clove, a bit of mace, a little lemon-peel, a few pepper corns, and a large spoonful of red wine; boil all together, till your anchovy is dissolved; then strain it off, and thicken it with butter rolled in flour. This is the best sauce for skate, maids, or thornback.

N. B. For other particular Sauces see the receipts for different dishes.

 OF ROASTING.
General Rules to be observed in Roasting.

YOUR fire must be made in proportion to the piece you are to dress; that is, if it be a little or thin piece, make a small brisk fire, that it may be done quick and nice; but if a large joint, observe to lay a good fire to cake, and let it be always clear at the bottom. Alalowing a quarter of an hour for every pound of meat at a steady fire, your expectations will hardly ever fail, from a sirloin of beef to a small joint: nevertheless, I shall mention some few observations as to Beef, Mutton, Lamb, Veal, Pork, &c.

BUTCHER'S MEAT.

To Roast Beef. If it be a sirloin or chump, butter a piece of writing-paper, and fasten it on the back of your meat with small skewers, aad lay it down to a soaking fire, at a proper distance. As soon as your meat is warm, dust on some flour, and baste it with butter; then sprinkle some salt, and, at times, baste it with what comes from it. About a quarter of an hour before you take it up, remove the paper, dust on a little flour, and baste it with a piece of butter, that it may go to table with a good froth. Garnish your dish with scraped horse-radish, and serve it up with potatoes, brocoli, French beans, cauliflower, or celery.

To roast Mutton. If a chine, or saddle of mutton, let the skin be raised, and then skewered on again; this will prevent it from scorching, and make it eat mellow: a quarter of an hour before you take it up, take off the skin, dust on some flour, baste it with butter and sprinkle on a little salt. As the chine, saddle, and leg, are the largest joints, they require a stronger fire than the shoulder, neck or loin. Garnish with scraped horse-raddish; and serve it up with potatoes, brocoli, French beans, cauliflower, water-cresses, horse-radish, pickled cabbage, and other pickles.

Serve up a shoulder of mutton, with onion sauce.--See the sauce Articles, No. 25.

To roast Mutton Venison Fashion. Take a hind quarter of fat mutton, and cut the legs like a haunch; lay it in a pan with the back side of it down; pour a bottle of red wine over it, and let it lie twenty-four hours; then spit it, and baste it with the same liquor and butter all the time it is roasting, at a good quick fire, and two hours and a half will do it. Have a little good gravy in a boat, and currant jelly in another.--See No. 1, or No. 5.--A good fat neck of mutton eats finely done thus.

A Shoulder or Leg of Mutton stuffed. Stuff a leg of mutton with mutton suet, salt, pepper, nutmeg, grated bread, and yolks of eggs; then stick it all over with cloves, and roast it; when it is about half done, cut off some of the under-side of the fleshy end in little bits; put those into a pipkin with a pint of oysters, liquor and all, a little salt and mace, and half a pint of hot water; stew them till half the liquor is wasted, then put in a piece of butter rolled in flour, shake all together, and when the mutton is enough, take it up; pour the sauce over it, and send it to table.

To roast a Breast of Mutton with Forc'd-meat. A breast of mutton dressed thus is very good; the forc'd-meat must be put under the skin at the end, and then the skin pinned down with thorns; before you dredge it wash it over with a bunch of feathers dipt in eggs. Garnish with lemon; and put good gravy in the dish.--The force-meat may be the same as in the last receipt.

To roast a Tongue, or Udder. Parboil it first, then roast it: stick eight or ten cloves about it; baste it with butter, and send it up with gravy and sweet sauce. An udder eats very well done the same way.

To roast Lamb. Lay it down to a clear good fire that will want little stirring; then baste it with butter, and dust on a little flour; baste it with what falls from it; and a little before you take it up baste it again with butter, and sprinkle on a little salt, and parsley shred fine. Send it up to table with a nice sallad, mint sauce, green peas, French beans, or cauliflower.-----See sauce, No. 28.

To roast Veal. When you roast the loin or fillet, paper the udder of the fillet to preserve the fat, and the back of the loin to prevent it from scorching; lay the meat at first some distance from the fire, that it may soak; baste it well with butter, then dust on a little flour. When it has soaked some time, draw it near the fire: and a little before you take it up, baste it again. Most people chuse to stuff a fillet. The breast you must roast with the caul on, and the sweet-bread skewered on the back-side. When it is near enough, take off the caul, and baste it with butter. It is proper to have a toast nicely baked, and laid in the dish with a loin of veal, garnish with lemon and barberries.

The stuffing of a fillet of veal is made in the following manner: take about a pound of grated bread, half a pound of suet, some parsley shred fine, thime, marjoram, or savory, which you like best, a little grated nutmeg, lemon-peel, pepper and salt, and mix these well together with whites and yolks of eggs.

To roast Pork. Pork requires more doing than any other meat; and it is best to sprinkle it with a little salt the night before you use it, (except on the rind, which must never be salted) and hang it up; by that means it will take off the faint, sickly taste.

When you roast a chine of Pork, lay it down to a good fire, and at a proper distance, that it may be well soaked.

A spare-rib is to be roasted with a fire that is not too strong, but clear; when you lay it down, dust on some flour, and baste it with butter: a quarter of an hour before you take it up, shred some sage small; baste your pork, strew on the sage, dust on a little flour, and sprinkle a little salt before you take it up.

A loin must be cut on the skin in small streaks, and then basted, but put no flour on, which would make the skin blister: Be careful that it is jointed before you lay it down to the fire.

A leg of Pork is often roasted with sage and onion shred fine, with a little pepper and salt, and stuffed at the knuckle; with gravy in the dish: But a better way is this: parboil it first, and take off the skin; lay it down to a good clear fire, baste it with butter, then shred some sage fine and mix it with pepper, salt, nutmeg; and bread crumbs; strew this over it whilst it is roasting; Baste it again with butter just before you take it up, that it may be of a fine brown, and have a nice froth: send up some good gravy in the dish, and serve it up with apple sauce and pototoes.--See sauce, No. 26.

To stuff a Chine of Pork. Make a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, and crumbs of bread, season it with pepper, salt, shallotes and nutmeg, and stuff it thick; then roast it gently, and when it is about a quarter roasted, cut the skin in slips. Serve it up with apple sauce as in the foregoing receipt.

To roast a Pig. Spit your pig, and lay it down to a clear fire, kept good at both ends: Put into the belly a few sage leaves, a little pepper and salt, a small crust of bread, and a bit of butter: then sew up the belly: flour it all over very well, and do so till the eyes begin to start. When you find the skin is tight and crisp, and the eyes are dropped, put two plates into the dripping pan, to save what gravy comes from it: put a quarter of a pound of butter into a clean coarse cloth, and rub all over it till the flour is quite taken off; then take it up into your dish, take the sage, &c. out of the belly and chop it small; cut off the head, open it, and take out the brains, which chop, and put the sage and brains into half a pint of good gravy, with a piece of butter rolled in flour; then cut your pig down the back, and lay it flat in the dish: Cut off the two ears, and lay one upon each shoulder; take off the under jaw, cut it in two, and lay one upon each side; put the head between the shoulders; pour the gravy out of the plates into your sauce, and then into the dish; send it up to table garnished with lemon, and if you please, pap sauce in a bason. See sauce, No. 27.
GAME AND POULTRY.

To roast Venison. After the haunch of venison is spitted, take a piece of butter, and rub all over the dust on a little flour, and sprinkle a little salt: then take a sheet of writing paper, butter it well, and lay over the fat part; put two sheets over that, and tie the paper on with small twine: Keep it well basted, and let there be a good soaking fire. If a large haunch, it will take near three hours to do it. Five minutes before you send it to table, take off the paper, dust it over with a little flour, and baste it with butter, let it go up with a good froth; put no gravy in the dish, but send it in one boat, and currant jelly melted in another.

To roast a Hare. Case and truss your hare, and then make a pudding thus: A quarter of a pound of beef suet minced fine; as much bread crumbs; the liver chopped fine; parsley and lemon-peel shred fine, seasoned with pepper salt, and nutmeg. Moisten it with an egg, and put it into the hare, sew up the belly, and lay it down to a good fire: Let your dripping pan be very clean; put into it a quart of milk, and six ounces of butter, and baste it with this till the whole is used: about five minutes before you take it up, dust on a little flour, and baste with fresh butter, that it may go to table with a good froth. Put a little gravy in the dish, and the rest in a boat: Garnish your dish with lemon.--See gravy, No. 1, or No. 4.

To roast Rabbits. Baste them with good butter, and dredge them with a little flour. Half an hour will do them, at a very quick clear fire; and if they are very small, twenty minutes will do them. Take the livers with a little bunch of parsley, and boil them, and then chop them very fine together. Melt some good butter, and put half the liver and parsley into the butter; pour it into the dish, and garnish the dish with the other half. Let the rabbits be done of a fine light brown.

To roast a Rabbit Hare fashion. Lard a rabbit with bacon; put a pudding in its belly, and roast it as you do a hare, and it eats very well. Send it up with gravy sauce.--See gravy, No. 1, or No. 4.

To roast a Turkey, Goose, Duck, Fowl, &c. When you roast a turkey, goose, fowl, or chicken, lay them down to a good fire. Singe them clean with white paper, baste them with butter, and dust on some flour. As to time, a large turkey will take an hour and twenty mintues; a middling one a full hour; a full grown goose, if young, an hour; a large fowl three quarters of an hour; a middling one half an hour, and a small chicken twenty minutes; but this depends entirely on the goodness of your fire.

When your fowls are thoroughly plump, and the smoke draws from the breast to the fire, you may be sure that they are very near done. Then baste them with butter; dust on a very little flour, and as soon as they have a good froth, serve them up.

Geese and ducks are commonly seasoned with onions, sage, and a little pepper and salt.

A turkey when roasted, is generally stuffed in the craw with forc'd-meat, or the following stuffing: Take a pound of veal, as much grated bread, half a pound of suet cut and beat very fine, a little parsley, with a small matter of thyme, or savory, two cloves, half a nutmeg grated, a tea-spoonful of shred lemon-peel, a little pepper and salt, and the yolks of two eggs.

Sauce for a turkey. Good gravy in a boat; and either bread, onion, or oyster sauce in a bason.--See gravy, No. 1, and No, 4.--sauce No. 25, No. 27, and No. 33.

Sauce for a Goose.--A little good gravy in a boat, apple sauce in a bason, and mustard.--See sauce, No. 26.

For a Duck. A little gravy in the dish, and onions in a tea-cup--See Gravy, No. 1, or No. 4.

Sauce for fowls.--Parsley and butter; or gravy in the dish, and either bread sauce, oyster sauce, or egg sauce in a bason--See a variety of other sauces for Poultry, among the sauce Articles, Chap. I.

A Fowl or Turkey roasted with Chestnuts. Roast a quarter of a hundred of chesnuts, and peel them; save out eight or ten, the rest bruise in a mortar, with a liver of a fowl, a quarter of a pound of ham well pounded, and sweet herbs and parsley chopped fine: Season it with mace, nutmeg, pepper, and salt: mix all these together, and put them into the belly of your fowl: Spit it, and tie the neck and vent close. For sauce, take the rest of the chesnuts, cut them in pieces, and put them into a strong gravy, with a glass of white wine: thicken with a piece of butter rolled in flour. Pour the sauce in the dish, and garnish with orange and water-cresses.

To roast a green Goose with green sauce. Roast your goose nicely; in the mean time, make your sauce thus: take half a pint of the juice of sorrel, a spoonful of white wine, a little grated nutmeg, and some grated bread; boil this over a gentle fire, and sweeten it with pounded sugar to your taste; let your goose have a good froth on it before you take it up; put some good strong gravy in the dish, and the same in a boat. Garnish with lemon.

The German way of dressing Fowls. Take a turkey or fowl, stuff the breast with what force-meat you like, fill the body with roasted chesnuts peeled, and lay it down to roast: take half a pint of good gravy, with a little piece of butter rolled in flour; boil these together with some small turnips and sausages cut in slices, and fried or broiled. Garnish with chesnuts.

Note. You may dress ducks the same way.

To roast Pigeons. Take a little pepper and salt, a small piece of butter, and some parsley cut small; mix these together, put them into the bellies of your pigeons, tying the neck ends tight; take another string, fasten one end of it to their legs and rumps, and the other to the mantle-piece. Keep them constantly turning round, and baste them with butter. When they are done, take them up, lay them in a dish, and they will swim with gravy.

Wild Ducks, Widgeons, or Teals. Wild fowl are in general liked rather under done: and if your fire is very good and brisk, a duck or widgeon will be done in a quarter of an hour; for as soon as they are well hot through they begin to lose their gravy and if not drawn off, will eat hard. A teal is done in little more than ten minutes.

To roast Woodcocks or Snipes. Spit them on a small bird spit; flour them, and baste them with butter: have ready a slice of bread toasted brown, which lay in a dish, and set it under your birds, for the trail to drop on. When they are enough, take them up, and lay them on the toast; put some good gravy in the dish, and some melted butter in a cup. Garnish with orange or lemon.

To roast Quails. Truss them, and stuff their bellies with beef suet and sweet herbs shred very fine, and seasoned with a little spice: When they grow warm, baste them with salt and water, then dredge them, and baste them with butter. For sauce, dissolve, an anchovy in good gravy, with two or three shallots shred very fine and the juice of a Seville orange; dish them up in this sauce, and garnish your dish with fried bread crumbs, and lemon; send them to table as hot as possible.

To roast Pheasants. Take a brace of pheasants, lard them with small lards of bacon: butter a piece of white paper, and put over the breasts, and about ten minutes before they are done take off the paper; flour and baste them with nice butter, that they may go to table with a fine froth: Put good gravy in the dish, and bread sauce, as for partridges, in a boat; garnish your dish with lemon.--See sauce, No. 27.

To roast Partridges. When they are a little under-roasted, dredge them with flour, and baste them with fresh butter: let them go to table with a fine froth, putting gravy sauce in the dish, and bread sauce in a bason.--See sauce, No. 27.

To roast Plovers. Green Plovers are roasted as you do wood-cocks: lay them upon a toast, and put good gravy sauce in the dish. Grey plovers are toasted, or stewed, thus: Make a force-meat of artichoke bottoms cut small, seasoned with pepper, salt, and nutmeg: Stuff the bellies, and put the birds into a saucepan, with a good gravy just to cover them, a glass of white wine, and a blade of mace; cover them close, and stew them softly till they are tender; then take up your plovers into the dish; put in a piece of butter rolled in flour, to thicken your sauce; let it boil till smooth; squeeze in a little lemon; scum it clean, and pour it over the birds. Garnish with orange.

To roast Larks. Truss your larks with the legs across, and put a sage leaf over the breast; put them upon a long fine skewer, and between every lark a little piece of thin bacon: then tie the skewer to a spit, and roast them at a quick clear fire; baste them with butter, and strew over them some crumbs of bread, mixed with flour; fry some bread crumbs of a nice brown, in a bit of butter; lay your larks round in your dish, the bread crumbs in the middle, with sliced orange for garnish. Send good gravy in a boat.

To roast Ortolans. You may lard them with bacon, or roast them without, putting a vine-leaf between each; spit them sideways, baste them with butter, and strew bread crumbs on them while roasting; Send them to table with fried bread crumbs around them, garnished with lemon, and a good gravy sauce in a boat.

To dress Ruffs and Riefs. Draw them, and truss them cross-legged, as you do snipes, and spit them the same way; lay them upon a buttered toast, pour good gravy into the dish, and serve them up quick.
OF FISH.

To roast a Cod's Head. Wash and scour the head very clean, scotch it with a knife, strew a little salt on it, and lay it before the fire; throw away the water that runs from it the first half hour, then strew on it some nutmeg, cloves, mace, and salt, and baste it often with butter. Take all the gravy of the fish, white wine and meat gravy, some horse-raddish, shallots, whole pepper, cloves, mace, nutmeg, and a bay-leaf or two: boil this liquor up with butter, and the liver of the fish boiled, broke, and strained into it, with the yolks of two or three eggs, oysters, shrimps, and balls made of fish; put fried fish round it. Garnish with lemon and horse- radish.--Or you may use the sauce, No. 31, or either of the four following Numbers, which ever is most agreeable.

To roast a Pike. Take a large pike, gut it, clean it, and lard it with eel and bacon, as you lard fowl; then take thyme, savory, salt, mace, nutmeg, some crumbs of bread, beef suet, and parsley, all shred very fine, and mix it up with raw eggs; make it into a long pudding, and put it in the belly of your pike: sew up the belly, and dissolve three anchovies in butter, to baste it with; put two laths on each side the pike, and tie it to the spit: Melt butter thick for the sauce, (or if you please, oyster sauce) and bruise the pudding into it. Garnish with lemon.--See sauce, No. 33.

To roast an Eel. Scour the eel well with salt; skin him almost to the tail; then gut, wash, and dry him; Take a quarter of a pound of suet shred as fine as possible, sweet herbs, and a shallot, and mix them together with salt, pepper, and nutmeg; scotch your eel on both sides, wash it with yolks of eggs, lay some seasoning over it, stuff the belly with it, then draw the skin over it, and tie it to the spit; baste it with butter, and make the sauce of anchovies and butter, melted.--See sauce, No. 34, or 35.

Any other river or sea fish, that are large enough, may be dressed in the same manner.
CHAP. III.OF BOILING.
General Rules to be observed in Boiling.

BE very careful that your pots and covers are well tinned, very clean, and free from sand. Mind that your pot really boils all the while; otherwise you will be disappointed in dressing any joint, though it has been a proper time over the fire. Fresh meat should be put in when the water boils, and salt meat whilst it is cold. Take care likewise to have sufficient room and water in the pot, and allow a quarter of an hour to every pound of meat, let it weigh more or less.

BUTCHER'S MEAT.

To boil Beef or Mutton. When your meat is put in, and the pot boils, take care to scum it very clean, otherwise the scum will boil down, stick to your meat, and make it look black. Send up your dish with turnips, greens, potatoes, or carrots. If it is a leg or loin of mutton, you may also put melted butter and capers in a boat.

To boil a Leg of Pork. A leg of pork must lie in salt six or seven days; after which put it into the pot to be boiled, without using any means to freshen it. It requires much water to swim in over the fire, and also to be fully boiled; so that care should be taken that the fire do not slacken while it is dressing. Serve it up with a pease-pudding, melted butter, mustard, buttered turnips, carrots, or greens.

N. B. The other joints of the swine are most commonly roasted.

To boil Pickled Pork. Wash the pork and scrape it clean. Put it in when the water is cold, and boil it till the rhind be tender. It is to be served up always with boiled greens, and is commonly a sauce of itself to roasted fowls or veal.

To boil Veal. Let the pot boil, and have a good fire when you put in the meat; be sure to scum it very clean. A knuckle of veal will take more boilink in proportion to its weight, than any other joint, because the beauty is to have all the gristles soft and tender.

You may either send up boiled veal with parsley and butter: or with bacon and greens.--See sauce, No. 29.

To boil a Calf's Head. The head must be picked very clean, and soaked in a large pan of water a considerable time before it is put into the pot. Tie the brains up in a rag, and put them into the pot at the same time with the head; scum the pot well; then put in a piece of bacon, in proportion to the number of people to eat thereof. You will find it to be enough by the tenderness of the flesh about that part that joined to the neck. When enough, you may grill it before the fire, or serve it up with melted butter, bacon, and greens; and with the brains mashed and beat up with a little butter, salt, pepper, vinegar, or lemon, sage, and parsley, in a separate plate, and the tongue slit and laid in the same plate, or serve the brains whole, and the tongue slit down the middle.

To boil Lamb. A leg of Lamb of five pounds will not be boiled in less than an hour and a quarter; and if, as it ought to be, it is boiled in a good deal of water, and your pot be kept clean scum'd, you may dish it up as white as a curd. Send it to table with stewed spinach; and melted butter in a boat.

To boil a Neat's Tongue. A dried tongue should be soaked over night; when you dress it, put it into cold water, and let it have room; it will take at least four hours. A green tongue out of the pickle need not be soaked, but it will require near the same time. An hour before you dish it up, take it out and blanch it, then put it into the pot again till you want it; this will make it eat the tenderer.

To boil a Ham. A ham requires a great deal of water, therefore put it into the copper cold, and let it only simmer for two hours, and allow a full quarter of an hour to every pound of ham; by this means your ham will eat tender and well.

A dry ham should be soaked in water overnight; a green one does not require soaking. Take care they are well cleaned before you dress them.

Before you send a ham to table take off the rind, and sprinkle it over with bread crumbs, and put it in an oven for a quarter of an hour: or you may crisp it with a hot salamander.

To boil a Haunch of Venison. Salt the haunch well, and let it lay a week; then boil it with a cauliflower, some turnips, young cabbages, and beet-roots; lay your venison in the dish, dispose the garden things round it in separate plates, and send it to table.
GAME AND POULTRY.

To boil a Turkey, Fowl, Goose, Duck, &c. Poultry are first boiled by themselves, and in a good deal of water; scum the pot clean, and you need not be afraid of their going to table of a bad colour. A large Turkey, with a force-meat in his craw, will take two hours: one without, an hour and a half; a hen turkey, three quarters of an hour; a large fowl, forty minutes; a small one, half an hour; a large chicken, twenty minutes; and a small one a quarter of an hour. A full grown goose salted, an hour and a half; a large duck, near an hour.

Sauce for a boiled Turkey. Take a little water, a bit of thyme, an onion, a blade of mace, a little lemon-peel, and an anchovy: boil these together and strain them through a sieve, adding a little melted butter. Fry a few sausages to lay round the dish, and garnish with lemon.--Or you may use the Gravy, No. 4, or the Oyster sauce, No. 33, made with white gravy.

Sauce for a Fowl. Parsley and butter; or white oyster sauce.--See sauce, No. 33, or No. 17.

Sauce for a Goose. Onions, or cabbage, first boiled, and then stewed in butter for a few minutes.--See sauce, No. 26.

Sauce for a Duck. They should be smothered in onions.--See sauce, No. 25.

For Poultry there is also a variety of other sauces among the sauce articles.

Chickens boiled, with Celery sauce. Put two fine chickens into a sauce-pan to boil, and in the mean time prepare the sauce; take the white part of two bunches of celery, cut about an inch and a half long, and boil it till tender; strain off the water, and put the celery into a stew-pan, with half a pint of cream, and a piece of butter rolled in flour; season with pepper and salt; set it over a clear fire, and keep it stirring till it is smooth, and of a good thickness. Have ready half a dozen rashers of bacon; take up your chickens, pour your sauce into the dish, and put the rashers of bacon and sliced lemon round.

To boil Pigeon. Let the Pigeons be boiled by themselves for about a quarter of an hour; then boil a proper quantity of bacon, cut square, and lay it in the middle of the dish. Stew some spinach to put round, and lay the pigeons on the spinach. Garnish with parsley dried crisp before the fire.

To boil Rabbits. Truss your rabbits close, and boil them off white. For sauce, take the livers, which, when boiled, bruise with a spoon very fine, and take out all the strings; put to this some good veal broth, a little parsley shred fine, and some barberries clean pick'd from the stalks; season it with mace and nutmeg; thicken it with a piece of butter rolled in flour; and a little white wine. Let your sauce be of a good thickness, and pour it over your rabbits. Garnish with lemons and barberries.

To boil Rabbits with Onions. Truss your rabbits short, with the heads turned over their shoulders: Let them be boiled off very white. Serve them up with the Onion sauce, No. 25, and garnish with lemon and raw parsley.

To boil Woodcocks or Snipes. Boil them either in beef gravy, or good strong broth made in the best manner; put your gravy, when made to your mind, into a sauce-pan, and season it with salt; take the guts of your snipes out clean, and put them into your gravy, and let them boil; let them be covered close, and kept boiling, and then ten minutes will be sufficient. In the mean time, cut the guts and liver small. Take a small quantity of the liquor your snipes are boiled in, and stew the guts with a blade of mace. Take some crumbs of bread, (about the quantity of the inside of a stale roll) and have them ready fried crisp in a little fresh butter; when they are done, let them stand ready in a plate before the fire. When your snipes or woodcocks are ready, take about half a pint of the liquor they are boiled in, and put two spoonfuls of red wine to the guts, and a lump of butter rolled in flour, about as big as a walnut; set them on the fire in a sauce-pan. Never stir it with a spoon, but shake it well till the butter is melted; then put in your crumbs; shake your sauce-pan well; take your birds up, and pour your sauce over them.

To boil Pheasants. Let them be dressed in a good deal of water; if large three quarters of an hour will do them: if small, half an hour. For sauce, use stewed celery, thickened with cream, and a piece of butter rolled in flour, a little salt, grated nutmeg, and a spoonful of white wine; pour the sauce over them; and garnish with orange cut in quarters.

To boil Partridges. Boil them quick and in a good deal of water; a quarter of an hour will do them.

For Sauce. Parboil the livers, and scald some parsley: Chop these fine, and put them into some melted butter; squeeze in a little lemon, give it a boil up, and pour it over the birds. Garnish with lemon.

But this is a more elegant sauce:

Take a few mushrooms, fresh peeled, and wash them clean, put them in a sauce-pan with a little salt, set them over a quick fire, let them boil up, and put in a quarter of a pint of cream, and a little nutmeg; shake them together with a very little piece of butter rolled in flour, give it two or three shakes over the fire, (three or four minutes will do) then pour it over the birds.
OF FISH.

To boil a Turbot. A turbot ought to be put into pump water, with salt and vinegar, for two hours before it is dressed. In the mean time put a sufficiency of water into a fish kettle, with a stick of horse radish sliced, a handful of salt, and a faggot of sweet herbs. When the water tastes of the seasoning, take it off the fire, and let it cool a little to prevent the fish from breaking. Put a handful of salt into the mouth and belly of the turbot, put it into the kettle, and boil it gently. A middling turbot will take about twenty minutes.

When it is enough, drain it a little; lay it upon a dish sufficiently large, and garnish with fried smelts, sliced lemon, scraped horse-radish, and barberries.

Sauce. Lobster sauce, anchovy sauce, and plain butter, in separate basons.--See sauce No. 31, and No. 34, 35.

To boil a Cod. Gut and wash the fish very clean inside and out, and rub the back bone with a handful of salt; put it upon a fish plate, and boil it gently till it is enough; and remember always to boil the liver along with it. Garnish with scraped horse-radish, small fried fish, and sliced lemon.

Sauce. Oyster sauce, shrimp sauce, or lobster sauce, with plain melted butter, in different boats, and mustard in a tea-cup.--See sauce, No. 31, and No. 34, 35.

To boil a Cod's Head. After tying your cod's head round with packthread, to keep it from flying, put a fish-kettle on the fire, large enough to cover it with a little water; put in some salt, vinegar, and some horse-radish sliced; when your water boils, lay your fish upon a drainer, and put it into the kettle; let it boil gently till it rises to the surface of the water, which it will do, if your kettle is large e