Roast Mutton. If a breast let it be cauled, if a leg, stuffed or not, let it be done more gently than beef, and done more; the chine, saddle or leg require more fire and longer time than the breast, &c. Garnish with scraped horse redish, and serve with potatoes, beans, collisflowers, water-cresses, or boiled onions, caper sauce, mashed turip, or lettuce.

Roast Veal. As it is more tender than beef or mutton, and easily scorched, paper it, especially the fat parts, lay it some distance from the fire a while to heat gently, baste it well; a 15 pound piece requires one hour and a quarter roasting; garnish with green parsley and sliced lemon.

Roast Lamb. Lay down to a clear good fire that will not want stirring or altering, baste with butter, dust on flour, baste with the dripping, and before you take it up, add more butter and sprinkle on a little salt and parsley shred fine; send to table with a nice sallad, green peas, fresh beans, or a colisflower, or asparagus.

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 current jelly in another.

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.

To stuff a Turkey. Grate a wheat loaf, one quarter of a pound butter, one quarter of a pound salt pork, finely chopped, two eggs, a little sweet marjoram, summer savory, parsley and sage, pepper and salt (if the pork be not sufficient,) fill the bird and sew it up.

The same will answer for all Wild Fowl. Water Fowls require onions. The same ingredients stuff a leg of Veal, fresh Pork, or a loin of veal,

How to stuff and roast a Turkey, or Fowl. One pound soft wheat bread, 3 ounces beef suet, 3 eggs a littlesweet thyme, sweet marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith and sew it up, hang down to a steady solid fire, basting frequently with salt and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy; dust flour over the bird and baste with the gravy; serve up with boiled onions and cramberry sauce, mangoes, picles or cellery.

2. Others omit the sweet herbs, and add parsley done with potatoes.

3. Boil and mash 3 pints potatoes, wet them with butter, add sweet herbs, pepper, salt, fill and roast as above.

To stuff and roast a Goslin. Boil the inwards tender, chop them fine, put double quantity of grated bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2 eggs moulded into the stuffing, parboil 4 onions and chop them into the stuffing, add wine, and roast the bird.

The above is a good stuffing for every kind of Water Fowl which requires onion sauce.

To smother a Fowl in Oysters. Fill the bird with dry Oysters, and sew it up and boil it in water just sufficient to cover the bird, salt and season to your taste - when done tender, put into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, garnish a turkey with sprigs of parsley or leaves of cellery: a fowl is best with a parsley sauce.

To stuff a leg of Veal, Take one pound of veal, half pound pork (salted,) one pound grated bread, chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,) cut the leg round like a ham and stab it full of holes, and fill in all the stuffing; then salt and pepper the legand dust on some flour; if baked in an oven, put into a sauce pan with a little water, if potted, lay some scewers at the bottom of the pot, put in a little water and lay the leg on the scewers, with a gentle fire render it tender, (frequently adding water,) when done take out the leg, put butter in the pot and brown the leg,the gravy in a seperate vessel must be thickened and buttered and a spoonful of ketchup added.

To stuff a leg of Pork to bake or roast. Corn the leg 48 hours and stuff it with sausage meat and bake in an oven two hours and an half or roast.

To alamode a round of Beef. To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours after stuff it with the following: one and an half pound of beef, one pound salt pork, two pound grated bread, chop all fine and rub in half pound butter, salt, pepper and cayenne, summer savory, thyme; lay it on scewers in a large pot, over three pints hot water (which it must occasionally be supplied with,) the steam of which in 4 or 5 hours will render the round tender if over a moderate fire; when tender, take away the gravy and thicken with flour and butter, and boil, brown the round with butter and flour, adding ketchup and wine to your taste.

To alamode a round. Take fat pork cut in slices or mince, season it with pepper, salt, sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the beef and stuff it the night before cooked; put some bones across the bottom of the pot to keep from burning, put in one quart clarret wine, one quart water and one onion; lay the round on the bones, cover close and stop it round the top with dough; hang on in the morning and stew gently two hours; turn it, and stop tight and stew two hours more; when done tender, grate a crust of bread on the top and brown it before the fire; scum the gravy and serve in a butter boat, serve it with the residue of the gravy in the dish.

To make the best Bacon. To each ham put one ounce saltpetre, one pint bay salt, one pint molasses, shake together 6 or 8 weeks, or when a large quantity is together, bast them with the liquor every day; when taken out to dry, smoke three weeks with cobs or malt fumes. To every ham may be added a cheek if you stow away a barrel and not alter the composition, some add a shoulder. For transportation or exportation, double the period of smoaking.

To dress a Calves Head. Turtle fashion. The head and feet being well scalded and cleaned, open the head, taking the brains, wash, pick and cleanse, salt and pepper and parsley them and put bye in a cloth; boil the head, feet and hartslet one and a quarter, or one and an half hour, sever out the bones,cut the skin and meat in slices, strain the liquor on which boiled and put by; clean the pot very clean or it will burn too, make a layer of the slices, which dust with a composition mode of black pepper one spoon, of sweet herbs pulverized, two spoons (sweet marjoram and thyme are most approved) a tea spoon of cayenne, one pound butter, then dust with flour, then a layer of slices with slices of veal and seasoning till completed, cover with the liquor, stew gently three quarters of an hour. To make the forced meat balls - take one and an half pound veal, one pound grated bread, 4 ounces raw salt pork, mince and season with above and work with 3 whites into balls, one or one and an half inch diameter, roll in flower, and fry in very hot butter till brown, then chop the brains fine and stir into the whole mess in the pot, put thereto, one third part of the fryed balls and a pint of wine or less, when all is heated through take off and serve in tureens, laying the residue of the balls and hard boiled and pealed eggs into a dish, garnish with slices of lemon.

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.

To boil Beef or Mutton. When your meat is put in, and the water 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 a 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 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 is 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 water 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 boiling 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.

Parsley Sauce. Tie parsley up in a bunch, and boil it till soft; shred it fine, and mix it with melted butter.

To fry Beef Collops. Cut your beef in thin slices, about two inches long, lay them upon your dresser, and hack them with the back of a knife; grate a little nutmeg over them, and dust on some flour; lay them into a stew-pan, and put in as much water as you think sufficient for sauce; shred half an onion, and a little lemon-peel very fine, and a bundle of sweet herbs, and a little pepper and salt: Roll a piece of butter in flour, and set them over a clear fire till they begin to simmer; shake them together often, but don't let them boil up; after they begin to simmer, ten minutes will do them; take out your herbs, and dish them up. Garnish the dish with pickles and horse-radish.

To make Scotch Collops. Dip the slices of lean veal in the yolks of eggs, that have been beaten up with melted butter, a little salt some grated nutmeg, and grated lemon-peel. Fry them quick; shake them all the time, to keep the butter from oiling. Then put to them some beef gravy, and some mushrooms, or forced-meat balls. Garnish with sausages and sliced lemon, and slices of broiled or fried bacon.

Observe, If you would have the collops white,do not dip them in eggs. And when fried tender but not brown, pour off the liquor quite clean; put in some cream to the meat and give it just a boil up.

To fry Veal Cutlets. Cut a neck of veal into stakes, and fry them in butter; and having made a strong broth of the scrag end, boiled with two anchovies, some nutmeg, some lemon peel, and parsley shred very small, and browned with a little burnt butter, put the cutlets and a glass of white wine into this liquor. Tost them up together: thicken with a bit of butter rolled in flour, and dish all together; squeeze a Seville Orange over, and strew as much salt on as shall give a relish.

To fry Mutton Cutlets. Take a handful of grated bread, a little thyme and parsley, and lemon-peel shred very small, with some nutmeg, pepper, and salt, then take a loin of mutton, cut it into steaks, and let them be well beaten; then take the yolks of two eggs, and rub the steaks all over. Strew on the grated bread with these ingredients mixed together. For the sauce, take gravy with a spoonful or two of claret and a little anchovy.

To fry Eggs as round as Balls. Having a deep frying-pan, and three pints of clarified butter, heat it as hot as for fritters, and stir it with a stick, till it runs round like a whirlpool; then break an egg into the middle, and turn it round with your stick, till it be as hard as a poached egg; the whirling round of the butter will make it as round as a ball; then take it up with a slice, and put it into a dish before the fire; they will keep hot half an hour, and yet be soft; so you may do as many as you please. You may poach them in boiling water in the same manner.

To fry Trout. Dry them in a cloth, flour them, and fry them in butter till they are of a fine brown; fry some parsley green and crisp, melt anchovy and butter, with a spoonful of white wine. Dish your fish and garnish with fried parsley and sliced lemon. You may pour your sauce over the fish, or send it in a boat which you please.

In this manner you may fry perch, small pike, jacks, roach, gudgeons, or a chine of fresh salmon.

To fry Flat Fish. Dry the fish well in a cloth, rub them over in the yolk of an egg, and dust over some flour: let your oil, butter, lard or dripping be ready to boil before you put in the fish; fry them off with a quick fire, and let them be of a fine brown. Before you dish them up, lay them upon a drainer before the fire sloping, for two or three minutes, which will prevent their eating greasy.

To fry Oysters. You must make a batter of milk, eggs, and flour; then take your oysters and wash them; wipe them dry, and dip them in the batter, then roll them in some crumbs of bread and a little mace beat fine, and fry them in very hot butter or lard.

Or, beat four eggs with salt, put in a little nutmeg grated, and a spoonful of grated bread, then make it as thick as batter for pancakes, with fine flour; drop the oysters in, and fry them brown in clarified beef suet. They are to lie round any dish of fish. Ox-palates boiled tender, blanched, and cut in pieces, then fried in such batter is proper to garnish hashes or fricassees.

To fry Chickens. Cut your chickens in pieces, half boil them with slices of pork, in water sufficient to cover them, then take the gravy from the pan and fry them in butter till they are a light brown: then add the gravy with a spoonful or two of sweet wine, nutmeg, and salt, thicken it with flour. Garnish with sippets within the dish.

To broil Beef Steaks. LAY your steaks on a gridiron, over hot coals. Do not turn them till one side be done enough; and when the other side has been turned a little while, a fine gravy will lie on the top, which you should take care to preserve and lift it altogether with a pair of small tongs, or carefully with a knife and fork, into a hot dish, and put a little piece of butter under it, which will help to draw out the gravy.

The general Sauce for steaks is, horse-radish for beef; mustard for pork, and gherkins pickled for mutton. But in the season, I would recommend a good sallad, or green cucumbers, or cellery, for beef and mutton; and green peas for lamb steaks.

To broil Chickens. Slit them down the back, and season them with pepper and salt, lay them at a great distance, on a very clear fire. Let the inside lay downward, till they are above half done; then turn them, and take great care the fleshy side does not burn; throw over them some fine raspings of bread, and let them be of a fine brown but not burn. Let your sauce be good gravy with mushrooms, and garnish with lemon and the livers broiled, the gizzards cut, slashed, and broiled with pepper and salt.

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

To broil Cod's Sounds: You must first lay them in hot water a few minutes; take them out, and rub them well with salt, to take off the skin and black dirt, and to make them look white; then put them in water and give them a boil. Take them out and flour them well, pepper and salt them, and broil them. When they are enough, lay them in the dish, and pour melted butter and mustard into the dish. Broil them whole.

To make Turnip Soup. Pear a bunch of Turnips (save out three or four) put them into a gallon of water, with half an ounce of white pepper, an onion stuck with cloves, three blades of mace, half a nutmeg bruised, a good bunch of sweet herbs, and a large crust of bread. Boil them an hour and a half, then pass them thro' a sieve; clean a bunch of cellery, cut it small, and put it into your turnips and liquor, with two of the turnips you saved, and two young carrots cut in dice; cover it close, and let it stew; then cut two turnips and carrots in dice, flour them, and fry them brown in butter, with two large onions cut thin, and fried likewise, put them all into your soup, with some vermacelli; let it boil softly, till your cellery is tender, and your soup is good. Season it with salt to your palate.

Veal Broth. Take about four pounds of scrag of veal cut small, put it in three quarts of water, when the scum rises skim it well, put in two onions, a turnip and three or four blades of mace; stew it gently for two hours, season it with salt, and strain it off; have ready four ounces of rice boiled in water till tender, strain it through a sieve, put it into the broth, and boil it ten minutes; put it in a tureen, with a handful of crispt bread in it.

To ragoo a Breast of Veal, called alamode. Put a breast of veal, with an onion, a bundle of sweet herbs, a little black pepper and grated nutmeg, a blade or two of mace, and a very little lemon-peel grated into a large stew-pan, and just cover it with water; when it grows tender take it up and bone it.

Put the bones into the liquor, and boil them till they make good gravy; then strain it off. Add to this liquor a quarter of a pint of rich beef gravy, half an ounce of truffles and morels, a spoonful of catchup, and two spoonfuls of white wine. While those are boiling together flour the veal, and fry it in butter till it comes to be of a fine brown. Then drain off the butter, and pour the gravy to the veal, with a few mushrooms.

Boil all together till the liquor becomes rich and thick, cut the sweetbread into four, and spread the pieces and forced-meat balls over the dish, having first laid the veal in the dish, and poured the sauce all over it. Garnish with sliced lemon.

A Sea Pie. Four pound of flour, one and an half pound of butter rolled into paste, wet with cold water, line the pot therewith, lay in split pigeons, turkey pies, veal, mutton or birds, with slices of pork, salt, pepper, and dust on flour, doing thus till the pot is full or your ingredients expended, add three pints water, cover tight with paste, and stew moderately two and an half hours.

A Chicken Pie. Pick and clean six chickens, (without scalding) take out their inwards and wash the birds while whole, then joint the birds, salt and pepper the pieces and inwards. Roll one inch thick paste No. 8, and cover a deep dish, and double at the rim or edge of the dish, put thereto a layer of chickens and a layer of thin slices of butter till the chickens and one and an half pound butter are expended, which cover with a thick paste; bake one and an half hour.

Or if your oven be poor, parboil the chickens with half a pound of butter, and put the pieces with the remaining one pound of butter, and half the gravy into the paste, and while boiling, thicken the residue of the gravy, and when the pie is drawn, open the crust, and add the gravy.

Minced Pies. A Foot Pie. Scald neets feet, and clean well, (grass fed are best) put them into a large vessel of cold water, which change daily during a week, then boil the feet till tender, and take away the bones, when cold, chop fine, to every four pound minced meat, add one pound of beef suet, and four pound apple raw, and a little salt, chop all together very fine, add one quart of wine, two pound of stoned raisins, one ounce of cinnamon, one ounce mace, and sweeten to your taste; make use of paste No.3--bake three quarters of an hour.

Weeks after, when you have occasion to use them, carefully raise the top crust, and with a round edg'd spoon, collect the meat into a bason, which warm with additional wine and spices to the taste of your circle, while the crust is also warm'd like a hoe cake, put carefully together and serve up, by this means you can have hot pies through the winter, and enrich'd singly to your taste.

Tongue Pie. One pound neat's tongue, one pound apple, one third of a pound of Sugar, one quarter of a pound of butter, one pint of wine, one pound of raisins, or currants, (or half of each) half ounce of cinnamon and mace--bake in paste No. 1, in proportion to size.

Minced Pie of Beef. Four pound boiled beef, chopped fine, and salted; six pound of raw apple chopped also, one pound beef suet, one quart of wine or rich sweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds raisins, bake in paste No. 3, three fourths of an hour.

Observations. All meat pies require a hotter and brisker oven than fruit pies, in good cookeries, all raisins should be stoned. As people differ in their tastes, they may alter to their wishes. And as it is difficult to ascertain with precision the small articles of spicery; every one may relish as they like, and suit their taste.

An egg Pie. Shred the yolks of twenty hard eggs with the same quantity of marrow and beef-suet; season it with sweet spice, citron, orange, and lemon; fill and close the pie.

Apple Pie. Stew and strain the apples, to every three pints, grate the peal of a fresh lemon, add cinnamon, mace, rose-water and sugar to your taste -- and bake in paste No. 3.

Every species of fruit, such as pears, plums, raspberry, black berries may only be sweetened, without spices -- and bake in paste No. 3.

Currant Pies. Take green, full grown currants, add one third their quantity of sugar, proceeding as above.

A buttered apple Pie. Pare, quarter and core tart apples, lay in paste No. 3 cover with the same; bake half an hour, when drawn, gently raise the top crust, add sugar, butter, cinnamon, mace, wine or rose-water.

To make an Apple or Pear Pie. Make a good puff paste crust, lay some round the sides of the dish, pear and quarter your apples, and take out the cores; lay a row of apples thick, throw in half the sugar you intend for your pie; mince a lemon-peel fine, throw in a few cloves, here and there one, then the rest of your apples, and the rest of your sugar. You must sweeten to your palate, and squeeze in a little lemon juice. Boil the peeling of the apples and the cores in fair water, with a blade of mace till it is very good; strain it, and boil the syrup with the sugar till it is rich; pour it into your pie, put on your upper crust, and bake it. You may put in a little quince or marmalade, if you please.

Thus make a pear pie, but don't put in any quince. You may butter them when they come out of the oven, or beat up the yolks of two eggs, and half a pint of cream, with a little nutmeg, sweetened with sugar; take off the lid, and pour in the cream. Cut the crust in little three cornered pieces, stick them about the pie, and send it to table.

To make a Cherry, Plumb or Gooseberry Pie. Make a good crust, lay a little round the sides of your dish, throw sugar at the bottom, and lay in your fruit, with sugar on the top. A few red currants will do well with them; put on your lid, and bake it in a slack oven.

Make a plumb pie the same way, and also a gooseberry pie. If you would have it red, let it stand a good while in the oven after the bread is drown. A custard is very good with the gooseberry pie.

To make Apple Tart or Pear Tart. Pare them first, then cut them into quarters, and take the cores out; in the next place cut each quarter across again; throw them so prepared into a sauce-pan, with no more water in it than will just cover the fruit; let them simmer over a slow fire till they are perfectly tender. Before you set your fruit on the fire, take care to put a good large piece of lemon-peel into the water. Have the patty-pans in readiness, and strew fine sugar at the bottom; then lay in the fruit, and cover them with as much of the same sugar as you think convenient. Over each tart pour a teaspoonful of lemon-juice, and three spoonfuls of the liquor in which they are boiled. Then lay the lid over them, and put them into a slack oven.

If the tarts be made of apricots, &c. you must neither pare them, nor cut them, nor stone them, nor use lemon-juice, which is the only material difference between these and other fruit.

Observe with respect to perserved tarts, only lay in the preserved fruit, and put a very thin crust over them, and bake them as short a time as possible.

Icing for Tarts. Beat and sift a quarter of a pound of fine loaf sugar. Put it into a morter with the white of one egg that has been well beat up. Add to those two spoonfuls of rose water, and beat all together till it be so thick as just to run, observing to stir it all one way. It is laid on the tart with a brush or small bunch of feathers dipped in the icing. Set the tarts when so done, into a very gentle oven to harden. But take care not to let them stand too long for that will discolour them.

An Almond Tart very good. To half a pound of almonds blanched, and very finely beat with orange-flower water, put a pint of thick cream, two large Naples biscuits grated, and five yolks of eggs, with near half a pound of sugar; put all into a dish garnished with paste, and lay slips in diamonds cross the top; bake it in a cool oven; and when drawn out, stick slips of candid citron in each diamond.

Lemon Puffs. Take a pound and a quarter of double refined sugar beaten and sifted, and grate the rinds of two lemons, and mix well with the sugar, then beat the whites of two new-laid eggs very well, and mix them well with the sugar and lemon-peel; beat them together an hour and a quarter, then make them up in what form you please; be quick to set them in a moderate oven; do not take off the papers till cold.