R
R
R
m. -
/
THE
A R T
o 'f
COOKERY- CONTAINING
Above Six Hundred and Fifty of the
molt approv’d R E C E I PTS heretofore publifhed, under tft>»
WITH AN
Alphabetical I N D E X to the Whole:
BEING
A BOOK highly neceffary for all FAMILIES,
having the GROUNDS of COOKERY fully difplay’d therein.
By JOHN
COOK to the Honourable and Reverend
T A C K
the Dean and
Chapter in DURHAM,
v‘
'
t MD G C LV III.
;
ty
lifk «; .i
A
f ; I -
i
;»'«,
1 o
» :' -*
-i-
'
'ri
/* i i». • V.
^ P ^
‘
V- :v . .' " •
, - ..
v'
1' .
''
.i'V .
* ,...' - -)
•
' i .V
7'M
r!. .
M i
r::: ^
' r '
-'>»^ <1 ,
.^ •<>-
i .’JG
•
;
' • V ?
^
.
‘-' * J2
L:
f- / r
*T V ,'
T
i. ‘V
£|:;'';>:'
/ 'P;,
i< rV ;X* c V/ •
,
“' - V< 4
' ’
' r ^*' • '
f ^ »
V*. If ««' X i . . -
\'. ;. .i ',p;':'.- ^ pi: u,;.
.Jtk'
>' /. ‘v
: ’’.r Ip
V, •
fi’.; v a .\ fi t-.[c •'’ tdi. u:
p'
<V. > ^
'
yj-rt -JJ u
•f
\,.J. ,... '.
^ , ,
’.
, .. i A N*' ^’ s'»
- t
• Ai 1*/.
y
THE
P R E FACE.
A
needlefs,
t the Requejl ef
lars, 1 have
my Friends, efpecially
I know it
fuhlijh'd this Book.
will he /aid, that any Thing of this Kind is
there being fo many Books already extant \ hut
this Objection will he fully anfwer*d when it is
my Scho^
conJideFd,
that all of them, or at leaf all that 1 have feen^ are far
fioort of being generally ufeful, efpecially in thefe Northern
Parts, where the Seafons occafion fuch Alterations in the
Bills of Fare for each Month, from thofe calculated for
the Southern Parts fome being filVd with Receipts quite
*,
P R E F A C E.
the Thing you braife any Thing in, mufi have a Rim to
it to turn up to hold lighted Charcoal, and the Eire belpw
call Elummery j
which is, in their Meaning, fiomething
white to eat.
Hors d' Oeuvres are little DiJIoes compos'd of choice little
light
—
PREFACE.
light things f to he fet betwixt the other Dibhes to complete
your Table.
Lardouns are little Bits of Bacon^ cut fquare^ to lard
your Flefij withy that is to fay^ Vealy Beef, Muiton, or
any Sort of Bowls, as you like ; fometimes we lard Fijh
with Eels, they being reckon'd one of the mojt fuitableFift>
to lard any other Sort of Fijh with.
The Names of Eijhes that have French Terms to them
are fuppofed to be the Names of the Cooks that invented
them, or the Names of the Perjons that firft took a Liking
to them', though, I believe, there are a great many of them
invented by the Englijh ; and the French Names have, I
believe, been given them to excite Curiofity, and make them
by that Artifice better liked. 1 have feen as good
Englijh Cooks as the World can produce, and I have had
alfo the Opportunity of working with fever al of different
Nations but I cannot fay 1 ever met with a Foreigner
*,
Durham,
Dec. 24, 1757. JOHN THACKER.
I N D E Xv
1
I N D E X,
—— to fricafey
to brown
the Poliflv Way,
56
make
to butter
make
Craw-filh Soop, to
191
182
269
to drefs 91 Cream Foul, to make 8t>
a Chirigrate 124 to fry 152
i.
— la
young ones,
— a la Braife, with
to drefs 77 Florentine of Apples and
other Fruit, to make 198
Onions 127 Flour Pudding, to makp
a la Braife, with Tur- light 164
nips, to drefs 263 Forc’d Meat, to make 26
— to drefs with Claret 125 of the Fle(h of
~ and Onions, to drefs 135 Fifli 66
— and Morels, to drefs 267 Fowls, to order and feed 4
and (tew’d Cellery, to boil 14
to drefs 267 Capon, or Turkey
Dutch White Herrings, to in Balneoruariae, to drefs 84
drefs 119 Fruit Bifucits, to make 320
r— Beef, tp make 95 French Bifeuits, tp make 257
Gal-
4
2
5
i 1ST D E 3^.
to drefs 313
^44
Acid, to make to flew 2J
fit for Punch 144 Hartfliorn Jelly, to make 244
Goofe Pye, to make 292 Haunch of Venifon, to roafl 132
—
- to boil 213 Herrico of Mutton, to make 49
— Herring?, to broil 294
to coiler
to roafl
213
214
— to bake 294
— ^
a la Braife 214 Hot Butter Pafle for Stand-
ing Pies 20
Grapes, to preferve 245
Gravey, todraw Hog’s Liver, to fry 84
5
Soop 6 - Feet and Ears a la
Green Sauce, to make 115 Grandvell, to drefs 293
Sprouts,, to boil 170 HafUet, to order aud
— Sauce, to make 201 roafl 8i
Figs, to pickle 225: Hotch-Potch of F6wls, to
figs, to preferve 238 ntake 306
Sauce, to nuke 301 Hotch-Pot, to make 121
Apricots, to pre-
ferve I
3 1
Gud geons ,
to drefs 2 1
I N D E
K Lobfters in Jelly
—— to order and keep
•
iig
T
to preferve
Knots, to dry
in
Pudding, to make
43
44- — to
make
make
of Eggs, to
2
220
1
- —— or Oranges, to
^
18
Meagre Soop, to make 64
make a Jelly of
Cream, to make
Lelticc, to farce
172
209
1
—
Moor Game Pye, to majte 283
by fome called
Heath Pouts, to road 135 '
19
Ling, to boil 157 Morels, to drefs 67
Lifbon Bifeuits, to make 283 Mould Fitters, to make 245
Liver Pudding to make J 54 Mullets, to drefs 244
——
Loblters, to ragoo
.
Soop, tp make
to pot
64
64
Mulberries, to preferve
Mufcles, to drefs
to fricafey
176.
247
248
71
to road 72 to fcalloji like Qy-
r to qream 72 den 248-
1 431
INDEX.
Mufhrooms, to make Cat- Orange Pudding, to make 17
chup of 141 Tart, to make 303
•
to preferve for to preferve 43
any Ufe 141 inKnots, to dry 44
to pickle 142 Drops, to make 45
to fric ;fey 142 Pafie, to make 45
•
to fdcafey
143 brown to preferve whole 3 1
•
to dry 143 Cakes, to make314
•
to make Loaves of 143 Marmalade, to make 315
Mutton, a Pigeroom of 38 Clear Cake, to make 3 18
•
Cutlets, to farce 263 Puffs, to make 319
•
—
ah Royal, to make 160 Oyfters, to pickle 33
to clrefs the Tur- to fcallop 34
kiOt WjV 177 Loaves, to make 70
•
Cutlets in Batter, •
to fry 7
to drcfs 190 in Jelly 197
to order and roall •
to ragoo 241
a Chane of 105 to broil in their
cueboff’d, to drefs 302 Shells 141
Rumps farc’d 305 to farce 242
•
Cutlets, to drcfs 1
•
Pancakes, to make 242
•
Pye the Dutch Way,
N to make 1^07
Ox Palates, to ragoo 64
Kaples Rifcuit, to mak»* 101
^Natural Grvavcy, of Beef or P
make
Mutton, to 129
Kcat’s Tongue, to boil 106 Pancakes of Apple Fitters,
Tongue, to roalt 24 to make i 5o
Foot Puddingy to Partridge Pye, to make 253
make 15; Palfy-Pafle 26
Feet Pye, to make 178 Patty of Oyflcrs, to make 254
Keat’s Feet, to bake 178 of Cockles or Mufcles,
Tongue, to make a to make 268
fweer Pye of 1 79 of Lamb Stones, to
Tongue a la Braife 187 make
Tongue, to pickle
Tongue Pye, to
1S7 — —
make
of Calves Brains, to
275
1 1
INDEX,
Pears, to ftew i6 Potatoc-Apples, to pickle 237
or Apples, to dry 206 Pudding, to make 1 34
—— to prelerve 239 Poultry, Diftempers of 208
Perch, to drefs 248 Poupeton of a Leg of Lamb
Petty Patties of Fi(h, to make 7 a la Cream to make 306
Pheafant, to roa(t 203 Pudding Cake, to make i J4
Pig, the belt Way to roaft of Herbs, to make yy
and drefs 26 PufF-Pafte, Diredions for
— to coller 49 making 19
— Pyc, make to 53 Pulpotoon of Quails, to
— alaSmlthergall, todrefs 148 make 310
— ala Grand 50
-veil, to roaft 1 of Patrldges and
to make a white Pri- and Chickens, to make 31
cafey of 150 of Woodcocks, to
— to drefs the French make 311
Way 151 Pullets with Mufhrooms, to
— to coller like Brawn 183 drefs 281
Pigeons, to farce and roaft i6y a la Smithcrgall, with
to fricandeaux 1 1 Oyfters, to drefs 186
Compote 54 a la Braife, to drefs 76
— a la Smcthergall, Pupton of Lobfters, to make 76
to broil 21 of Rabbits, to make 153
a la Tar tare, to of Apples, to make 158
drefs 248 Pye of Mutton Olives, to
make 229
alaSanteMenehout
todrefs 210 Q.
• to broil whole 207
— like Cyprefs Birds, Quails a la Braife, to drefs 119
to drefs 269 Quails, to fricafey 219
a la Bafilic, to drefs 266 Quails, to farce and roaft 219
Pye, to make the Quaking Pudding, to make 276
French Way 273 Quails, to roaft 165
— to ftrew 296 Queen’s Bifcnit, to make 308
Surtout 313 Quinces, to preferve whole 320
Dumplins,tomake 266
Pike in Jelly, to drefs 298 R
— to drefs the Dutch
Way 1 12 Rabbits, to ftpw the French
— to roaft 131 Way 30S
Pippins, to make a Jelly of 173 Pye, to make 257
Piitacho Amulet, to make 312 to roaft 78
Piumb-Cakc, to make, with a la Saingaraz, to
the Iceing 37 drefs 162
Rib*
Broth, to make 300 a la braife, to drefs 212
Plovers, to roaft 234 to boil the French
Pork Pye, to make 297 Way 203
to pickle 3 with Afpara-
boil’d
Chops, to drefs 249 gus A-la-cleam 106
Portugal Cakes, to make 205 —;
Surprize 124
*
61 f
1
I N D E X
Ral^bits to boil the EngHfii Salmon au Court Bouillon, to
Way 2 1 drefs 5S
Pye, to make 122 — Meagre, to drefs
Ragoo of Truffles for
make
Fifli, —
— tofjickle
like Sturgeon, to
59
73
to J9
of xMorels, to make 60 pickle 74
— r- of Turnips, to make ^62 —-—— to boil 9
to ufewith Neat’s Salpicon tor Roafl Meats,
Tongue, to make 156 as Beef, Mutton, Veal,
Ranikms, to make 108 or Lamb, to make 115
Rais’d Pigeon Pye, to make 21 Salt Fith, to fry 69
Rafpberry Cream, to make 16 Fifh Pye, to make 70
— Palte, to make 3/6 Sanipher, to pickle 285
—,
Jelly, to make 179 Sauce, called Poiverade, to
whole, or Strav/- make 17
herries, to prclerve 168 —— Robert, to make
r-
17
Eafp Jamc, to make 192 with Wcflphalia Ham,
Ra{l)crry Glear-Cak^s, to for roaded Chickens, Tur-
moke 193 key, or Lamb, to make 201
Red Marmalade of Quinces, for Capers, to make 201
to make 317 for Ducks and Teel,
— Cabbage, pickle to 23./ to make 20
— Quince Clear Cake, to for Woodcocks, to
make 3'^^ make 202
Rhcniih Wine Cream, to tor Truffles, to make 202
uu’k.c 94 for toad I^Iutton, to
Rice-Pudding, to make 104 make 202
— — Cream, to make '
79 Saijfages, to make 2jj
Fitters, to make 129 —» (tew’d a la braife 29
Roach and Dare, to bake 29J Scatc, or Thornback, to
Rock Candy, to make 321 drefs 15:8
Rofa-folis of SpinagCjto make 8 Seed-Cake, to make 38
Rofes, to dry 145 Semey of V’'cniibn, to r^jake 16.6
Rofe Water, to make Sheep Trotters, to farce 128
Roofs and Reeves, to feed
145
- —- Tongues to farce
and d refs
^ound of Beef, to (luff and
231 —— and dry
Tongues, to pickle
15 c
220
boil 47 —— Tongues, to make
J^ump of Beef, to roll 22 a Pye of 258
Shrimps in Jelly, to drefs 274
S Slic’d Pudding with Dates,
to make 274
Sagoc Soop, to make 97 make
Sillabub, to 27
— T. Pudding, to make
Cream,
98 Sil:ny of Wookcocks,
make
to
make to 98 2JO
S.ilamaguudy, to make 119 Soles, to flew 50
Salmon Pyc, to make
—
264 — — to boil 73
like Ham, <0 drefs 310 Soop de Sante^ t^^ French
— a l i Briife, to dre(s 57 ^^'ay .•
75
-tobioil S8 au Bourgccis ^\:|5 make 1 3
1 1
1
I N D E X.
in Stakes, called a
Pike, to make a Pye of 129 Civet to drefs 194
Teal, to ronft 296 Ragoo of, to
Tongue, to boil 77 mike 19?
Tort de Moy, to make 41 Vcrmicelly Soop, to make 46
Tripes, to fry 50 Virginia Trouts, to drefs 12S
Trouts, to pickle, like
Charr i'^9 W
to pot red 139
— to Ibw the Dutch Wafer Paper, to make 309
Way 140 Walnuts, to pickle 284
Turbat Pye, to make 54 to pickle white iSo
Turnips, to boil and order 17 to preferve 180
Turkey, or Pullet, to braife 215 to make keep all
Pye, to make 256 the Year 18
Figs in Jelly 295 Water Tart, to make 303
to boil, with Oy- Weavers, a Filh fo called,
Iter Sauce 13 to drefs 19 j
to road 28 Weet £ars, to roaft 23 t
to mince 29 Wellh Flummery, to make 80
Figs in Syrrup no White Plumbs,
Pullets, Chickens,
or Partridges a
—
- ^
to preferve 32
Puddings, to make 271
la Snii- Q.uiace Marmalade,
thergJli, to drefs 126 to make 216
While
1 J
INDEX
White Marmalade of Quinces, Whitins Lord Exeter’s Way,
to make 317 to drefs 1 12
CuIIIs of a road Pul- Wigs, to make 99
let, to make 224 Wild Ducks, to road 14
— CoHops, to make 33 Woodcocks a la Smithergall,
Cabbage, to flew 52 to drefs 218
Fricafey of Pigeons, ’and Partridges,
to make 185 to pot 251
Cullis Meagre, to Pye, to make 272
make 189 to road I
ERRATA.
Age 48, indead of more •
Truffles, Morels, &c. read, but-
P over all before it is clofcd to bake, and when baked, put
ler
in theLare. —
Indead of difh’d Sweet-breads, Carrots,Turnips,&c.
in fome Places, read^ diced Sweet-breads, &c. —
Page 93, for
—
Eggs in Butter, ready Eggs in Batter. Page 102 , for Des Oeufs
au verjus, read, Pate de Peaii . —
Page III, for put in fome Shred-
ding, ready put in fome fhred Mint. —
Page 150 , for minc’d Sauce,
—
readyMint Sauce. Page 231 , for Land Hodes, Land Rales. —
Page 27 , for boil them, broil them. —
Page ^21 y read, White
plumbs when fcalded, fkin them. Rock Candy, indead of
fetting it over a very hot Stove, read, fet it on a drying Stove, or
—
n a Clofet near the Fire. In the Bill of Fare for the Prebendaries,
ndead of a road Pigeon Pye, read, a rais’d Pigeon Pye.
7 HA C K E R's
A R T
o F
COOKERY.
JANUARY.
DireEHms for Salting Beef.
Leave reft
out the Sugar and Cocheneal, mix the
witli common Salt, dry it well before the
Fire^
;
ART of COOKERY. 5
Fire, fait your Hams well, then keep the fame Or-
der as above-, except fmoaking them. You may fak
Bacon the lame Way.
Pore a conjerve.
CUT it
it into
well with
Jar 24 Hours •,
what Pieces you think proper ; fait
common Salt
;
put it into an Earthen
then take it up and let it drain j take
the lame Ingredients you ufed to the Weftphalia Ham,
except the Cochineal, in Proportion to your Weight
rub your Pork well with them ; take the bloody Brin®
out ol the Jar pack in the Pork as clofe as you can ;
•,
boil the Brine as you did lor your Beef, and put the
Clear to the Pork lay a Weight on it to keep it
-,
Poijfon a prefervL
T ake
them i
your Fidi, 'when
put them into
frelh, walh and clean
your Kettle with a
Drainer in the Bottom ; pour in as much hard Water
as will cover them
;
put in a good Handful of Salt
and a little Vinegar, let them boil till near enough ;
then take them up, and let them lie till cold ; put
your Liquor into an Earthen Pot to cool alfo 5 after-
wards put in your Fifh, and they will keep good two
or three Days. When you would ufe them, put them
into your Fifh-kettle, with as much hard Water as
will cover them i make them juft boil over a briik
Fire, and they will eat near as well as when (irft taken.
For further Particulars^ look for drejfmg of Fifh,
J r H A C K E R* s
Volatile a nourirL
O
D not mix the Fowls together in Coops which
you buy at diiferent Times but cut theirWings
•,
and what they leave, mix with frcfli, and give to them
about Noon. If you feed them in a Coop, keep the
fame Order, leaving out the '^traw in Summer, and
cleaning the Coops and Troughs every Day. Ob.-
ferve thefe Rules, and you’ll never tail of having fat
Poultry in a Fortnight’s 'l ime, if they are full of
Flelh when you buy them ; but if they are poor, it
will take as mui h l ime to make them fitrtiy, as to
make the rtefliy ones fat.
As the Ground-work of Cookery chiefly confirts
in
ART (/COOKERY.
in making good ftrong Broth and Gravy ; how to
prepare thefe follows next ot Courfe.
it, take the Fat off the Top, and the Settlement from
Jus a fair.
C UT ! tom
fome Bacon, and lay at the Bot-
Slices of
of your Gravy-Pan,
with fliced Carrot j
then cut lome Slices of lean Beef, the Thicknefs of
your Hand, and lay upon that ; put in fome Sweet-
Herbs, with Salt and Pepper ; fet it over a flow
’
Gravy Soop,
T ake
then
out theCod’s Gills and clean it very well;
it up with Pack-thread, and put it in-
tie
fill your Pan too full, and take great Care they do
Saujfe au Poijjon.
T
a
ake
Lemon,
a Pint of Good flrong Broth, half a Pint
of White-Wine, four Anchovies, the Juice of
fome lliced Horfe-radifh, fame whole Pep-
percorns, a little Mace, two middling Onions, and a
fmall Faggot of fweet Herbs ; let thefe boil till half
be wafted, drain it, and draw your Butter with it, you
may add Crab, Lobfter, Oy tiers, Shrimps, or Coc-
kles
;
ART 0f COOKERY. 9
kies as you pleafe ; if the Sauce is not thick enough,
work a Piece of Butter in Flour, and thicken it with
that.
How to hail Salmon*
Saumon a AccommodL
Jamhon d AccommodL
rack the
C
ter all
Infide,
shank Bone, pare the black ofF the
and if
in
in Wa-
a coarfe
Cloth with a Cord, and lay a Stick over the Copper;
tie the Cord to it fo as to let the Ham fwim in the
middle of the Copper it will take five Hours boiling,
*,
down with the Chine next the Fire, but at a good Di*
ftance off let it lie fo for a Quarter of an Hour, then
•,
take it up and paper it, lay it down again, and let the
Jack a-going let it roaft three Hours, or three Hours
•,
LEAN
C it
; boil
it and walh the Blood quite out of
well,
itcut one Half in Slices, with
tender *,
Another Way,
ART of COOKERY. IX
Cotelettes de Mouton.
Boudin au Pain,
T AKE
Cruft, cut
a Three-penny fine Loaf, j)are off the
it in Slices, rub it through a Cullen-
der,
12 T H J C K E R* s
then beat ten Eggs and put to it, with fome grated I^ut-
meg, and as much Sugar well powder’d as will fweeten
it your Taftc; boil as much of it in a fine Cloth,
to
(which mull: be buttered, flour’d, and tied tight) as
will lie handfomely in the middle ol your Difli ; then
add to the remainder you left, fome Suet cut fmall, or
Marrow, with fome Currans wafhed and picked, and
well dry’d by the Fire mix all together, put in a lit-
*,
tle more Salt and Butter ; then take fome earthen Cups,
butter them and fprinkle them with a little Suet chop*d
fmall, fill them, which done, turn your little Puddings
out of the Pans, cut them in two, and lay them round
the boiled one ; then grate on fome Sugar ; flick the
middle Pudding with Almonds diced, or Sweatmeats,
which you pieafe. The Sauce may be made of White-
wine and Sugar, the Juice of an Orange and Melted
Butter or plain Butter only.
*, The boiled Pudding
will be ready in an Hour, or little more 9 and the little
Puddiugs will bake in the fame Time,
Florandine et la forme,
D raw it,
To boil Fowls.
Volatiles accommode.
KIN it, and take the Guts quite out, and clean it from
S the Blood with a wet Cloth, put a Pudding in the
Belly
art (7/ cookery.
Belly of it ; then trufs, fpit, and roaft it in the follow-
ing Manner ; lay it a good Diftance from the Fire, and
bade it well with Butter, then fait and flour it;
when it has been down about half an Hour, put it
nigher the Fire, and bafte it over again ; if you keep a
good Fire and it is a young Hare, one Hour will roaft
it. Froth it up juft before you take it from the Fire;
take fome of the Pudding out, and mix it with Butter,
and Gravy, put it into the Difh and lay the Hare there-
on. Garnifti it with Lemon and green Parfley, or
Barberries ; you may lard it with Bacon, or cover the
Back with a Lard of Bacon.
^0 roaji Woodcocks:
Becajfes roti.
How
;
i6 T HA C K E R'i
Poirs etuvee.
T
xvhen
ake
Jaum,
it is
half a Pint of Preferved Rafpberries, or
boil a
cold,
Pint and a half of Cream, and
mix the Rafpberries with
a Pint of it %
if it be not fweet enough, make it to your Tafte;
then take the other half Pint and wifk it to a Froth,
put it into a Glafs Bafon, and lay the Froth on the
Top of it; you may ftrew Caraway Comfits on it if
you pleafe.
^0 make BlaWmange.
Blanch a Manger.
ART of COOKERY. 17
the Middle ;
put them into a very clean well tinn’d
Pot, or a large Sauce-pan, with Spring- water; boil
them till they come to a ftrong Jelly, which you may
find by taking a little in a Spoon ; and fet it to cool
when ’tis boil’d will have a Quart o5 Li-
enough you
quor; drain through a Napkin ; fet it to cool;
it
take the Top clean off, and the Jelly clean from the
Bottom ; mix it with a Quarter of a Pound of Al-
monds well bear, the Juice of a large Lemon, a
little Orange Flower Water, a tew Drops of Ratafia,
Boudin d* Orange.
T
put
ake
it
a Pint bf
four Naples Bifcuits, grate
Cream and
to your Bifcuits, and fweeten
a Pint of
it
them fine ; boil
Milk together
to your Tade;
grate in the Rind of a Seville Orange, and fqueeze in
the Juice it with a little Saffron, tied up in a
; colour
fine Cloth, and foak’d in three or four Spoonfuls of
Sack or Orange-flower Water, which put into your
Pudding; then dice in half a candied Orange Peel
and beat eight Eggs fine ; drain them, and grate in
Half a Nutmeg; put in a little Salt; mince the Mar-
row of Half a Marrow Bone, or a Quarter of a Pound
of melted Butter, which put in, and mix all together;
butter your Dilh ; fill it and put a Border of
C Puff-
18 T H J C K E s
'
^
;
ART af COOKERY. 19
A Tanfey.
^anaife.
Pate feuilleiee.
z6 t: n A c K E
Pajly-Pajle.
P UT
very ftitf
two Pounds of Butter
boil the Butter in
: But if
to a Peck of Flour
Water, and make your Pafte
for Tarts not fo ftiff.
CUT Cullender)
boil a Pint
four Naples Bifeujts ; rub them through a
with the Crumb of a French-roll
of Milk with a Pint of Cream ; put it to
the Bifcuit and cover all down then beat eight Eggs
•,
ART COOKERY. 21
ice the Cover, and the Rim alfo, if you pleafe. Di-
redlions concerning Icing will be given in a more pro*
per Place afterwards.
lay thin Slices of Butter over all •, then clofe your Pye,
and garnilh the Lid as in the following Figure, which
is alfo the Form of your Pye.
FEB-
ART c/ COOKERY. ^3
FEBRUARY.
To make Peas-Soup,
24 r H A C K E R*s
fcum then take your L amb and dry It with a-
it ;
put it into a
Sauce-pan, with a Faggot of fweet Herbs, two large
*,
Godiveau d faire,
T ake chop
Half
it
a Pound ofVeal,
with the fame Quantity of Beef-
fine,
Suet, a little Thyme, Parlley, Lemon Skin chop’d
free from Skins,
Cochon roti.
ART 0/ COOKERY. 27
roafted, cut off the Head, and cut the Pig off the
Spit, exadlv down the Middle ; put it into the Dilh,
and part the Under Jaw from the Upper cut off the *,
Ears, and take out the Brains. Garnifli the Pig with
the Under Jaw cut in two, flic’d Lemon, and the
Ears mix the Brains with the Gravy, and what comes
•,
Pate de Pommes.
et
L your Pafte be Pafte-Royal ; pare, quarter,
and core your Apples-, fheet a Difh that will be
fuitable to the reft of your Side Difhes put fome Su- -,
To make a Sillihub,
Boijfon refraichijfante.
AKE
a Quart of good Cream, whip It to a Froth
with a Whifk ; take off the Froth as it rifes,
and put it on a coarfe Sieve to drain ; then take ei-
ther Red or White Wine, or both, and fweeten it
to your Tafte, with double refin’d Sugar; if you
meafure the Wine, by putting as much in the Glafa
as you would have, you need fweeten no more
fome put in Whites of Eggs, a Piece of Eemon Peel,
Q 2
;
28 r II J C K E R^s
a Stick of Cinnamon, anc3 fome White Wine, and
Sugar to the Cream, and vvhiik it to a Froth as be-
fore ; but that Froth will not ftand fo long, nor keep
fb well, or look fo white.
To make Jellies,,
To roajl a Turkey.
'RUSS
T put a Piece of Butter wrapt in Salt in
it,
ART of COOKERY. 29
^4^. hJ'V
'W *W' *W "W* w *W' “W* '*/>r
*W’ 'W* 'W' 'V^ '
Tarts. Flummery.
Rafberry-Cream. '
Clieefe-Cakes.
A Pigeroom of Mutton.
To mince a Turkey.
'
J)indon hachs.
Canards haJloL
coller Beef.
Beuf en ruelle.
T ake
Pound
and take
the Middle Part of
off
;
get a Quarter of a
the Skin
ofSalc-Petre, two Ounces of Bay-Salt mix’d with
a Brifleet *, bone if,
Poijfon marinee,
Pickle
Manner Take a Quart of hard Wa-
:
would
Huitres Corifit.
Huitres efcahpe.
with-
ART ^/COOKERY. 35
Fo roajl Sweet-hreads.
of the FiHi, taking off the Fins and Tail then make
;
Pound
3^ T II J C K E i
for tlif Eyes, and roll a Bit of the Pafte you made for
the outfide Work in a little Lamp-black to colour it;
then roll a Bit round like a Marble for the Eyes, and
pur a Bit of white i’afte round that, and fix it intheHoles
for the Eyes ; then make the Shape of the Gifts (as
you may fee by the naruralFilh) and take Part of theRed
and fix it in, to make it look as near Nature as you
can ; done, fix in the natural Tail, or make one
this
of Ibme of the colour’d Pafte ; then roll out
artificial
fome of the colour’d Pafte thin, and fome of the white
Pafte cut it out with a Thimble to imitate the Scales,
then wet the Pye, and lay on one black and one white,
beginning at the Tail, and let one reach a little over
the other, fo continue doing till you come to the
Gills ; cut the Back- fin in Nicks on the Top with a
Pair of Sdiftkrs to make it look more natural, then
walk over with the Yolk of an Egg, and drudge it
it
within and flour it, then put in your Cake ; let it ftand
to rile, andin a good Oven ; when it is colour’d
fet it
T ake
the
and
White of
one Pound and a Half of
flfted,
an
put
Egg, and
it
beat it well
fine Sugar, beat
into an earthen Pan, break in
then break in
another, and beat it again, fo keep doing till you have
ufed
%
38 T HACKER'
ufed fix Whites
beat it till it be white and light, then
*,
To make a Seed-Cake.
Gateau confit.
A Figeroom of Mutton.
Figeroome de Mouton.
aUo
ART c/ COOKERY. 39
alfo a little Vinegar, and your minced Mutton, with a
Piece of Butter wrap’d in Flour to thickenit ; feafon
ART e/ COOKERY. 41
Toiirte de mouelle,
CaJJe Mufeau.
T ake
it
Milk and warm it, then take
a Gallon of
and put to it fome Rennet ©r Yearning ;
off,
mix them together and fet it to gather a Curd, which
done, break it with your Hand, and put it into a thin
Strainer j tie it, and hang it up to drain the Whey
from it ; then rub it thro’ a Hair Sieve, with three
Quarters of a Pound of Butter beat four or five Eggs
*,
Gateau Bifquit.
T ake Hand
Pound of frefli Butter, beat it with your
a
Cream ; break as many Eggs as will
to a
fill a Pint, beat them well, put them to the Butter a
Ano-
ART of COOKERY. 43
Another Bifcuit Cake,
Autre Gateau,
Oranges confit,
CUT
foak
a round Hole at the Stalk, fcoop out all the
Meat, rafp off the outfide Rind, put them to
cold Water for two Days, fliifting them into
in
frefhWater twice every Day ; pick out the white
Skin from the Pulp of your Oranges, make a ftrong
Syrup of their Weight of double refin’d Sugar, boil it
almofl to a Candy Height, put in the Pulp, keep it
flirting clear, put it into a Gaily Pot, paper it
till
tle, put them into a Pot with the Syrup to them, let
them lie three or four Days, then put them into your
preferving Pan again, and boil them to a Candy, and
fill them with the Pulp you boil’d before, firft making
Limons en neuds.
them lie till the next Day ; then boil them tender, and
put them into cold Water for twenty-four Hours ;
tlien lake them out, and dry them before the Fire j
make a Syrup of fine Sugar as much as will cover
them, put them in when the Syrup is almoft cold, let
them lie three or tour Days, then give them a boil,
and keep them till you want them ^ then candy them
out of the Syrup as you did the whole Orange and Le-
mon Skins : You rrvay cut the white Part of the Peel
into Rings, and do it in the fame Manner as you did
the other.
them.
To
AR T cf COOKERY. 4j
Oranges en goutieres,
MARCB
;
4^ r H A C K E Rh
MARCH.
Vermicelly Soop,
Potage de Vermicelli.
clean; but them in a Pot that will hold them, and two
Gallons of Water ; fet them on a Stove, put in fome
Salt, two large Onions, a Carrot, two or three Turnips,
a Bit of lean Ham, a Faggot ot Herbs, a little whole
Pepper, three or four Blades of Mace ; let it boil
foftly, keep it fcumming put in a Bundle of Cellary;
let it boil till all the Goodnefs is out of the Meat
ftrain it, fcum off the Fat, pour off the Clear, put to it
the Cruft of a French Roll ; dridge as much Vermicel-
ly boil’d in ftrong Broth as will do, let it fimmer over
the Fire, Difh it with a Knuckle ot Veal ; in the Mid-
dle, or the beft Part of it, you may garnifti your Difh
as in Page y ; if any Broth be left draw your Gravy
with it.
ET
be cut pretty thick, fait it, and rub It with
it
4^ f ti A C K E
Patty Devo.
Pate de Veau,
Her^
ART of COOKERY. 49
Herrico of Mutton.
Mont on en Arkot.
T ake
them in utter
a Neck of Mutton, cut two Hones and
two together, cut off the Chine, flour and fry
i then make a Brown
•, put in two *,
TICK, fcald, and clean your Pig cut off the Head,
S
•,
cut it down the Back, take out the Bones and En-
trails, put it into warm Water to foak out the Blood,
lEift it three or four Times till looks very white ;
it
G To
5'<5 T H A C K E R*s
To flew Soles,
De Soles etuvee.
. To fry Tripes.
Tripes frit.
Tripe.
To
ART of COOKERY. 51
To roaji Chickens.
PouleSs roti.
r H A C K E s
Afparagus a la Cream.
Afperges a la Creme.
Afpar-.
ART (5/ COOKERY. 53
Jfparagus in Amhlit.
Jfperges en Omelet,
A Pig Pye,
flic’d ; then firfi feafon your Pig with Pepper and Saif,
Pate de Turbot.
T ake
over *,
it,
aTurbat or Part of
and lay it in a
feafon it with Pepper and Salt,
Dilh ;
it, clean
fcorch
it
it
and fcrape
under and
Sweet- Herbs
with Leaves, make fome forc’d Meat of Fifh, fird
blanch a Pint of Oifters and put in ; lay the forc’d
Meat on that, and Butter over all ; lid it and bake it
in a moderate Oven two Hours cut up the Lid and •,
Pigeons Compote,
Pigeons en compote.
art (j/ C O O K E R Y. ^5
T
Yolk
ake
Neck
a Fore Quarter,
Part of it *,
trufs it, and lafd the
wafli the other Part with the
of an Egg and melted Butter-, dridge it with
Bread Crumbs and halt ; fpit it firft, then paper it,
and roaft it of a fine brown Colour*, dridge it again
with the fame, adding a little ftired Parftey and a little
Flour-, let it go Half a Score Turns, and draw it; let
the Sauce be Lemon and Gravey. Garnifli with Se-
ville Orange.
To ragoo Lamh,
Ragout d^Jgneau.
Fricafy of Lamb,
Agneau en Fricajfee.
Poulets en Fricajfh.
then
flour
make a Brown
for
ART ^/COOKERY. 57
for them ;
put in fome good Gravey, with Ingredi-
ents as tor brown Collops. See Page 32. Stew them
a little, and difh them: This is lor Rabbits as well as
Chickens.
N. B. As the common Way of drefling Salmon is
Saumcn d la Braife.
r“
1"lAKE what Part of the Salmon you would do
X this Way,
tie it with Pack-thread, lay it on a
Drainer ; then lay fome Rafhers of Bacon in the Bot-
tom of an oval Stew-pan, with fome Slices ot Veal
feafon’d with Sweet Herbs, Pepper, Salt, and Nut-
meg ; lay your Fifli and Drainer on that cover your ;
58 T H A C K E R’i
*To broil Salmon,
Saumon Grilees*
UT
C your Salmon
oil’d Butter,
in Slices,
on fome Salt, butter a
fprinkle
Sheet of Writing-Paper, lay it on a Gridiron, lay on
wafli it over with
ART of COOKERY. 5?
Saumon en Maigre.
T ake
it
a Tail, lard it with the Flefli of Eels, tie
with Pack-thread, and put it into an oval
Stew-Pan, brown a Piece of Butter, dridge in fome
Flour, moiften it with Broth made of Fiih put to it
•,
Ragout de Truffles,
W ASH
and blanch them in boiling Water ; cut
them in pretty thick Slices ; flour them and
tofs them up in clarified Butter, moiflen them with
good Gravey ; let them flew four Minutes, feum off
the Fat, put in a Glafs of White Wine, fqueeze in
fome Lemon j put in fome pickled Mufhrooms, the
Yolki
6o r H A C K E R* s
Mortlles en Ragout.
brown Way.
T ake of a
tour
Ham;
Pound of Veal,
cut them into
Bottom of a Stew-Pan, lay in the Flam, the Veal on
a Found of the
thin Slices, butter the
Lean
ftrain it, and let it ftand to cool ; take the F'at from
the Top, and the Sediment from the Bottom rake ;
Beef a la Braife.
Beuf ci la Iraife.
^2 r H J C K E R'
the Difli, ftrain the Liquor from the Meat the Beef
was brais’d in, icum off the Fat, put the Liquor to the
Ragoo, make all hot, put it on the Beef, garnilh with
Ragout de navels'.
tender ^
put in fome Salt andVinegar, with a Ladleful
of drawn Butter thicken it with a Cullis or a Piece
*,
To ragoo Colliflowers.
To ragoo Onions. -
.
T ake
flice
dozen large Onions, cut them in two,
half a
them them in two or three
thin, blanch
Waters, drain them, dry, and fry them a little in cla-
rified Butter, dridge in fome Flour ; put to them
half a Pint of Gravey, a little Pepper, Salt, and Vine-
To ftew Cucumbers.
Concomhres etuvee.
T ake
them down
fix or eight Cucumbers, pare and cut
To
%
64 T H A C K E R'
\
To ragoo Lobjiers,
Ragout Ecrevicts.
LEAN
C Pieces,
and fkin them, cut them in
them,
make
boil
Brown put in a Pint of Gra-
a ;
Potage Maigre.
T ake
clean
Quart of Peas, pick and wafh them
a
put to them fix C^uarts of Water, with
•,
A R T of COOKERY. 65
take two good Handfuls of Spinage, pick, Avaik, and
Hired it, alfo two Onions ; put halt a Found of Butter
in a Stew-Pan, put to it your Herbs with fome csalt,
cover it, and (lew it tender keep it ftirring now and
•,
Lohjier Soop.
Potage iP Ecrevices.
Godiveau de Potffon.
on green Leaves,
Of
0
ART e/ COOKERY. 6^
Of Morels.
Morils a fechee.
M orels
are an Excrement of the Earth that
grow near the Water and Foot of Trees-, we
find them generally in this Month and April when
you have gathered them, wafh them from the Sand,
firing them and hang them up in a warm Place to
dry. We ufethem in mod Ragoos ; the Particulars
I fliall mention in their proper Places.
Haddocks d V Hollandois,
ART c/ COOKERY. 6g
your Clever, make a Marinade for them as follows:
Take a Pint ol Water, half a Pint of Vinegar, fome
whole Pepper, Mace, fliced Onion, Parfley, Salt,
Thyme, fliced Lemon, and a little White Wine ; let
them lie in this two Hours, then take them out dry
them with a Cloth then make a Batter of Flour,
•,
De au Morue frit.
70 THJCKER*$
Salt Eip Pye.
Pate de la Morue,
Codlin, clean and wadi it, take the FIdh from the
then take a frefh
O PEN
as many Oifters a»you think will fill the
Quantity of Loaves you would have wafh them
out of their Liquor, put them in a Stew-pan with a
•,
ART of COOKERY. 1^
^0 fry Oijlers.
M ake
and
a Batter for them as for Tripe, (p. 50
fry them in clarified Butter, or beat feme
Yolks of Eggs mix’d with melted Butter, dip them
in that,and dridge them with fine Bread Crumbs,
Ihred Parfiey, and a little Flour, fry’d as before
You may fend them in with fry’d
Plates, garnifhed
Parfiey, with a Cup of melted Butter, and the Juice of
an Orange in the Middle: You may garnilh boil’d
Fowls, Turkies, or Chickens with them, or Fifh, or
any Thing proper to eat with Oyfters.
^0 pot Lohfiers,
. Ecrevijfes empotee.
72 r H J K E R* s
them up, take out the Meat of the Tails and Claws,
put it into a Pot, feafon it with Pepper, Salt, and
Mace, put on as much Butter as will cover them hand-
fomely, tie them down with a Paper, and bake them
an Hour ; take out the Lobfter, let it drain well in a
Cullinder, then put Pot you defign to keep
it in the
it in, prels it down tight, fcum off the Clear of the
To roaji Lohflers.
Ecrevi/fes rotu
Ecrevijfes a la creme,
W HEN
boil’d take out the Meat of the Tails
and Claws, cut it in fquare Pieces, make a
white Lare for it, fee for white Lare you may put an
Oyder Loaf in the Middle ; garnifh with Lemon, Bar-
*,
to
;
ART cf COOKERY. 73
T Q pickle Salmon,
•4
C OT it in fix
the Gills, and ftitch the Head where you took out the
Gills to the Body with a Needle and Thread, to keep
the Head from breaking off; then put your Fifh on a
Drainer that will hold them without laying one upon
another ; put as much hard Water to it as will cover
it when in your Kettle, and a fufiicient Quantity of
K Jo
74 T HACKERS s
APRIL.
ART ^/COOKERY. IS
APRIL.
^oop de Sante the French Way.
Potage de Sante.
Take
49 ;
End
ten or twelve Pounds of Beef, the Scrag
of a Neck of Mutton, prepared as in Page
the Gravey is done the fame Way, only ufe Veal
inftead of Beef ; the Herbs the fame, only add three
or four Onions ; let there be a Fowl in the Middle, and
garnifh your Difh with Spinage, and Rafhers of Ba-
con that are free from Ruft, cut out of the Middle of
the Flitch, &c.
Drefs your Salmon as you think will be beft liked :
There are feveral differentWays which I have already
mentioned.
To make a Pudding of Herbs.
Boudin d'Herbes.
AKE a Penny Hrick, cut off the Cruft, rub the
Crumbs through a Cullinder ; put to it Sweet
Marjoram, Thyme, a little Penny-royal, and Parfley ;
mince all very fine, beat half a Nutmeg, fome Cinna-
mon and Mace, half a Pound of Currans, half a Pound
of Raifins ftew’d and chop’d, half a Pound of Beef
Suet, a quarter of a Pound of Sugar beat, eight Eggs,
leave out four Whites, put in a little Salt, beat your
Eggs, mix all together with as much Cream as will
make it ftiff ; butter a Cloth, and flour it, tie it up
tight, and boil it two Hours and a half The Sauce is
:
Poulets d la braife.
T Rufs
it
it it with Bacon, feafon
as for boiling, lard
with Pepper and Salt ; garnifh the Bottom of
a Stew-Pan with Rafliers of Bacon, lay on them Sli-
ces of Veal, feafon’d with Pepper, Salt, Onion, Sweet-
herbs, and Slices of Lemon-, cut off the outfide Rind,
put a Piece of Forc’d-Meat in the Belly, lay in the
F'owl with the Breaft down, lay on it as under ; fet
it on a flow Fire, make a Fire above, and let it flew
Tq
ART of COOKERY. 77
ard
L with large Lardoners of Bacon, feafon’d
it
T
fame
he Udder will
an old one
Time the
; if a
Hours boiling, if it be
take five
young one, it will boil in the
Tongue will, which is in three Hours
or lefs ; boiled, take the Skin of the Tongue
when
and pare it, and the Udder like wife then wafh them *,
To roafi Rabbits.
Lapins a roiir.
mix’d with drawn Butter ; take the Galls off the Li*
vers.
ST0 make Rice Cream.
Creme au Ris.
T ake
Cinnamon,
a Pint and a half of Cream, three Spoon-
fuls of the Flour of Rice
fet it
put in a Stick of
*,
T ake
then a little
a Quarter of a
blanch and beat them very
Cream ;
Pound of Sweet Almonds,
86 T H A C K E R’s
ofaQiiart, put to it half a Pint of White Wine, fome
Nutmeg, the Rind of a Lemon, a Spoonful of Rofe-
Water ; fweeten it to your Tafle with double-refined
Sugar, ftrain it into a Bafon, and beat it up with a
Whifk till it frothe very high; then put it into your
Difii or Bafon.
T
cover
ake
it
half a Peck of Wheat Bran, put
earthen Veffel, put as much Water to
three or four Inches ; let it
it
it
^0
A R T c/ C O O K E R Y. 8i
Pan, ftir it, and fet it to cool then make it like the •,
Florentine in Page 1 3.
Fraize au lard.
AKE a Batter of Eggs, Flour, and Cream,
well beat cut fome Bacon into thin Slices and
fry it in put half of your Batter on it, let it
Butter ;
h .To
;;
§2 T H J C K E R*s
?<? make a made Dijh of Beef, like Beef A-la-mode,
Beitf cl la Guinguet.
UT
two large Slices off a Buttock of Beef; hack
them with the Back ol a Knife, feafon them
with Swcct-hcrbs, Pepper, and Salt ; lay fome Slices
of Bacon in the Bottom of a Stew-pan, then one Slice
of your Beef on them, then lay fome Bacon on that
then put in fome minc’d Onion, lay on the other Beef
on that, and feafon the Top lay on fome fits of But- ;
Bifquit au Chocolat,
Take
good Yell
fixteen
half a
that
liggs,
is
Peck of Flour,
mix them with
not bitter, and half a Pint of
dry it
half
well
a
;
Pint of
Cream
beat
;
warm as much Water as you think will make it like
White Bread let it ftand to rife, then work it
; well
butter a Tin Pan
you bake a Cake in, put it in
that
and bake it ; let it lie two Days, firfl; rafp it, then cut
it into Slices likeToafts, and drew them over with pow-
T ake them
Eggs, beat them well, and drain
fixteen
Quart of Cream ; fer all on a clear
into a
flow pdre, and keep ftirring it ; when it is ready to
boil
;
A R T (?/ C O O K E R Y. 83
T 0 make Andoulians,
Andoulians,
T ake
lay
the Guts of a
them in
Hog, turn and fcour them j
Water 24 Hours, then wipe them
dry, and turn the fat Side outwards; take fomeSage,
chop it fine ; then take fome Pepper, Cloves, Mace,
and Nutmeg ; pound them in a Mortar; mix all to-
gether with feme Salt, feafon the fat Side of the
Guts ; then turn that Side inward again, and draw one
Gut over the other to what Bignefs you pleafe; tic
them faft at both Ends, and boil them and in Salt
Water; then broil them, and eat them with Muftard
and Vinegar.
Andouillets.,
Andouillets.
Sweet Herbs, and the Yolks of fix Eggs boil’d hard, add
a Pound of Bacor^
84 T H J K E s
— —A
the Croe, &c. —
Lamb’s Liver may be done the
fame Way. —Or a Call’s Liver, the Heart fluft and
roafled, and fet up in the Middle; or you may lard
them, and likewife lard fome of the Slices of the Liver
before you fry it ; but leave out the Rafners.
W
then take two
HEN
fill the
clean’d and fing’d, lard it with Bacon,
body with Rice wafh’d and dry’d ;
Pound of Beef Stakes, Rafon them.
with
ART c/ COOKERY. 85
T ake
clean
a large Barbel, or any of thele,
it, but do not fcale it ; lay
and throw on it Vinegar and Salt, made fcalding hot;
it
draw and
in a Difh,
&6 ^ H A C K E R'
To drefs Eels a la Doiihe.
Anquilles a la Daiibe.
^T'^AKE fome ot the large Silver Eels, if you can
X nor get them fo large as you would have them •,
Bone and Entrails out at the Back, lay the thick End
one Way, and the thin End the other ; take one or
two, with the Elefh of fome other Fifli, and make a
Force of them, feafon’d v;ith Pepper, Salt, Nutmeg,
Mace, Parfley, and a little Sage*, take another Eel and
cut it into Pieces long- ways, long enough to reach over
the other two a-crofs hrft Icafon them, then lay on fome
*,
A R T d/ C O O K E R Y. S;
R ub
down
your Eel well with
well with a Cloth to take off the Slime,
to the Tail ;
Salt,
it
dry,
then cut Notches on each Side, an Inch from each
other ; then make a Force as follows Take the Crumb :
88 TH AC KER^s
the Skins again tie and broil them as before j Jet the
•,
Anquilks houlli.
Anqmllcs etuvee.
.
T ake
lay
Bones, then bpil
it
a Lamb’s Head,
to foak in
it;
cleave and clean
warm Water, chop off the
take off a Piece of die Liver to
it well,
Chop
- . I
'
M fry.
;
$0 r H J C K E s
fry, and the Heart, and boil the reft ; you muft keep
the Lights down with a Beef Fork, if you have
not a Fork for the Purpofe ; when it is boil’d, rriince
the Lights and Liver with the reft; take off the
Thropple-Pipe, then cut the Head in two, and feafon
one Half as you do a Veal Cutlet, and broil it; keep
the other Half warm in the Pot; ftuff and broil the
Heart ; ftice and fry the Liver that you cut off ; then
put fome ftrong Broth to your Mince, with fomc
boil’d Parftey, chopt with a little Onion and a Piece
of Butter work’d in Flour, to thicken it ; grate in
fome Nutmeg, put in fome Salt, and a little Vinegar,
tofs all together; then have fome Raftiers of Bacon
ready, Haifa Dozen potcht Eggs, and fome boil’d
Spillage ; put your Mince in the Difli, firft made
hot ; lay in the two Half Heads, and the Heart in
the Middle, with the fried Liver round and the Rafhers
of Bacon ; then lay on the Spinage on the Rim of the
Difli, and the Eggs on that ; fend all up hot, with a Boat
of drav/n Butter. You may fry the Brains; blanch
the Tongue and flit it, and lay it on each Side of the
Heart, and the fried Brains round.
V0 roafi a Coifs Head,
Tete de Veau roti.
et
L
fplit it,
in
it be cut off with the Skin on, lay
warm Water, wafli it
it to foak
well, fcald off the Hair,
take out the fnotty Bones ; cut out the Tongue,
blanch itand fkin it ; wafli the Head in feVeral Wa-
ters ; take the Brains and clean them
; mince the
Tongue with the Brains, fome Parflty, Thyme, Sage,
Salt, and Nutmeg; add fome Suet fiired fine, with
a Score of Oifters; mix all together with fome grated
Bread, a little Vinegar, and the Yolks of three or tour
Eggs ;
put all within the Head, firft cut off the Chops
with a Cleaver, and fill the Places where the Brains
come out ; let the Eyes be taken out, and an Iron
Skewer be put through, and at the thin End of the Chops
likewifc to fallen it to the Spit ; lard one Side
raife up the Skin of the other Side, and put in fome
Forc’d-meat, fkewer it down tight again, fpit and
roaft it, and bade it well with Butter then make a Ra- *,
you may take which Way you like beft, or you may
bake it in an Oven ; rub it over with a Yolk of aa,
Egg, and dridge it with Bread Crumbs obferve to
lay it flat in your Diffi, with the Flefh-fide upwards,
*,
lard them with
T
Difli
ake
;
tity
boil
you
it
half Mllk and half Cream,
pleafe) according to the Bignefs of
with a Stick of Cinnamon, fweeten it to
(to what Quan-
your
T ake
laid)
fix or eight Eggs, (them that are new
break them carefully into a VefTel, fet a
Stew-pan over the Fire with hard Water, when it boils
pour in your Eggs all together, then with your Egg-
dice ftir them round gently, and the Whites will the
better wrap round the Yolks j when the Whites are
hardened, take them up and lay them in your Difli.
Garnifli the Difli with boil’d Spinage and Raihers of
Bacon then having Half a Pint of good Gravey,
•,
94 tHACKER*^
one Egg, fhred it fine, boil eight Eggs hard, mince
them, that is, the Yolks put all into a Mortar, with
*,
'U r off the hard Part of the Stalk, boil the red
in Buticr and Salt a Minute \ put them into
Water
;
per to fit the Veffei you put them in, and butter it
put on the Fat to cover all over, that no Air can get
in and keep them in a Place, not too hot nor too
•,
$6 rUACKEk^s
flow Charcoal Fire, but don’t let it boil but fimmer
be very green j then put them in cold Water a-
till it
cut a Piece of Writing Paper that will fit the Pot ; dip
it in Brandy, put Paper and Leather over that. I fhali
Apricots confit.
it in Salt, and rub them till you have rub’d all the
KufFnefs off them firft put them into cold Water,
;
ART of cookery: 97
T ake
clean,
a Quarter ot a
put to it
Pound of Sagoe, walk it
two Quarts of Water, a Stick
of Cinnamon, and a little Sugar j let it boil till tender,
then put in a Bottle of red Port, grate in a little Nut-
meg, keep it ftirring or it will fet to the Bottom, add
more Sugar to your Tafte then take two Naples Bif-
*,
cuits, Bice them thin, and let them dry by the Fire ;
put the Bifcuit in the Dilh you defign to put your
Soop in ; let the Soop boil five Minutes after the
Wine is in. DilVi up, pare the Rind off a Lemon,
it
98 THJCKER's
JittleVitriol Water, a Bit of Allum, and ufe
Leaves as you did with the Apricots; then boil your
Vinegar and Spices, and let it cool ; dry your Afpa-
ragus, and put it into your Pickle in a Jar, and tie
it down with a Bladder and Leather ; when you take
Bottom
tender
;
W
do ;
ASH
let
as
to drain, then boil as
it
it
you did
in three or
for the
four Waters, boil
Pudding;
much Cream
ftand to cool, put in the Sagoe, fiveeten
as
lay on a Sieve
it
it
ART of COOKERY. 99
may put in a little Orange- flower Water or Rofe
Water, as you like •, mix it well and fill your Glafies,
or fend it up in a Glafs Bafon.
T ake Pint of
a a Half of Flour, Half a
Pound and
Milk, a Quarter of a Pound of Butter,
warm the Milk and Butter, let it be Blood warm ;
then put in a Quarter of a Pint of good Ale Yeaft
mix two Ounces of Sugar with your Flour, and a.
B Lanch
them
a Almonds in warm Water, beat
Pound of
Marble Mortar, keep adding a
fine in a
little Rofe Water, add Half a Pound of Sugar by De-
T ake
of Sugar
; an
Water and three Pounds
three Gallons of
Hour,
boil all fcum it very well
then put it into a Caflc, with the Rinds of three Le-
mons and fix Quarts of Cowflips pickt from the Stalks
cut a Slice off a Penny Loaf, and toafi; it well on each
Side;
103 THACKER^s
Side let it cool,
•, and fpread on it fome good
Yeaft as you would butter it» and put it into the Calk
after you have ftirr’d it; the Calks lliould have ^
fquare Bung Hole ; or you may put in two Spoonfuls
of Yead, as it is in Goodnefs, but be fure you do not
put in too much ; but it will not keep fo well nor fine
fo well without fome Yeafl: ; fo I take aToaft ordered
as above to be the beft Way ; you may work it in a
Stand if you have not a convenient Calk ; ftir it with
a Stick, let it work for three or four Days, then tap
it with a Baficet Cock, or put a thin Cloth over the
UT
C from
off the colour’d Part of the Flowers
White, and fprinkle them with Wkater only,
the
to w^et them ; put them into a Jar, cork it, and
tie it tight down that no Air can get in ; let it in a
Another Way.
the other.
For Marygold Syrup, boil the Flowers in Water,
that is, two Ounces to a Pint, and ufe a Pound of
Bifq^uit de Naples.
you may leave out the Seeds, and ftrew them with Ca-
raway Comfits.
N. B. The longer you beat Bifcuit or fine Cakes,
the better they are.
;;
102 THACKER*^
To make a Veal Rye.
Des Oeufs au verjus.
UT fome of a Fillet of Veal, hack them
vSlices
MAY.
ART of COOKERY. 163
M A Y.
1^4 r H A C K E
jT0 drefs a Brit, commonly called Turhat, with Lohfief
Sauce.
T Urhot apprete.
CI^APE and clean; rub it with Salt to
it
T ake
it
half a Pound, wafli and pick
it clean, put
of Milk, keep it
to boil tender in three Pints
Birring now and then with a wooden Ladle, or it will
let to the Bottom ; when thick enough, take it off*
(you may put in a Stick of Cinnamon, and two or
three Blades of Mace in the ’oiling) then beat feven
.
To
;
B and a
ly in the Difii
it
half, fldn
•,
and cut it to ftand handfome-
it,
OUves de V ‘iau^
UT
C
of a Size
eight Slices off a
four Fingers, as thick as a
Leg
T ake
fcald
them tender
what Quantity you
them
pleafe, walk them and
you do Calves’ Feet, then boil
as
take out the long Bones, flit them in
•,
Wine, beat all to a Pafle ; then fill the Loaves and fet
them in the Oven, and bake them of a gold Colour ^
fend them up hot.
Sugar beat and fifted, roll the Oranges in it, and fet
them in a flow Oven to dry : You may blow Eggs and
roll them in the Eggs, then in fmall colour’d Corn-
fits,dry’d ; flop one Elole, and fill them with feme
Newil, with a fmall Funnel, and fet them upright in fine
Sugar j or you may fill them with Cuflard or Flum--
mery ; obfcrve how the Newil is made in the laft Re*
ceipt,
Turkey Figs in Syrups:
Figues de Turquei conft.
HUSE
C
they be
Fire in
the beft
warm Water
plump ; take them
you can get fet them on the
*,
to a
Dozen take half a Pint of Water, and half a Pound
of fine Sugar, boil and fcum it ; put in your Figs,
and them boil in it till they be thoroughly penetra'-
let
To boil Peas.
F)es Pois houilli.
^0 flew Peas.
Des Pois etuvee.
Fricandeaux of Pigeons.
De Pigeons en Fricandeaux,
To
II2 ^ ti A C K E R* $
ART cf COOKERY. II
Lohjlers in Jelly.
Des Ecrevice de mer en gellL
•,
your pretty tender, fkln
cold take out the Bones and fhape it hand-
then raife a Coffin, (or make it the French
it,
W ASH, clean,
Parfley flired fine
and
ard
L
roafl
per,
it at
it with Pacon dipt in Savory Herbs, Pep-
make a Fire above and below, let them flew gently, and
moiften them with ftrong Broth ; let them flew till
they be pretty tender : You may make a Ragoo for
them of Veal, Sweet-breads, Pallets, Oyfters, or of a-
ny other Thing as before- mentioned ftrain the Li- •,
quor from the Meat, fcum off the Far, and put
the Gravey into your Ragoo* Partridges, Ducks, or
any large Fowl may be done the fame Way, chufing
proper Ragoos for the different Sorts of F'owls, as
you’ll find before,
Saufe vert.
ii6 ^ H J C K E R* s
T ake Pot
ter, Spices,
as
the largeft
you do
and a
you can
Pears,
little
with
get, bake
^
•
* in'
;
for them of W
hite Wine, Yolks of Eggs, Flour, and
flired Parfley ; grate in a little Nutmeg, add a little
Cream, make your Batter thick, dip in the Slices of
Beef, and fry them in Hog’s Lard or clarified Butter ;
difh them with a Cup of drawn Butter in the Middle ;
garnilh with fry’d Parfley You may bake them with
:
Lettice to farcCi
Laitue farcie.
T ake
blanch
many Cabbage Lettice as you like, and
as
them in fcalding Water ; take the Flelh
of a roaft Turkey, Fowl, or Chickens, and mince it
fine with fome Ham, Mulhrooms, or Morels, firft
blanch’d and Aired fine with fome Parfley, Onion, and
Marrow, with the Crumb of fome ftale Bread rub’d
thro’ a Cullender ; take the Yolks of three or four
Eggs, feafon them with Pepper, a little Salt, (if the
Ham don’t make it fait enough ) and Nutmeg, work
it all together into a Pafte, pound it in a Mortar then *,
Y 0 preferve Cherries,
Cerifes confit.
Omelet de Jambon.,
may fry one Half of your Eggs of one Side, and put
them' in your DiHi with the Sides up that are not fry’d ;
then lay on your Afparagus, then fry the other Part
and turn it on that ; then ferve it up with the Juice
of an Orange and Butter.
You may make many Sorts of Ammulets after this
Manner; as for Example, take a Kidney of Veal
roafted the Fat and all, mince it fine ; then beat four-
teen Eggs, fqueeze in fome Lemon, put in half a
Quarter of a Pound of fine Sugar, grate in a little
Nutmeg, put in a little White Wine, with a little can-
died Citron minc’d fine, add a little Salt, mix all to-
gether, fry it in clarified Butter, ice it with Sugar, fet
it in an Oven for two Minutes, or fet it before the Fire
to glaze, or glaze it with a Salamander : The Sauce
is Butter, White Wine and Sugar.
You may make one of Apples, pair’d, cored,
cut inDice, and fry’d in Butter til! tender, order’d as be-
fore
•
ART c/ C O O K E R Y. 121
To make Hotch-Pot,
Hoche Pot,
T ake
in
four fquare Pieces of Brifket Beef, foak
Water; then take a Pot that will hold two
Gallons of Water, put in the Beef, and let it boil
it
ft fa
iu T H J C K E
To make a Rabbit Pye.
T ake a Cupple,
clean them, cut
or two, of Rabbits,
them into Pieces as
a Fricafy, feafon them with Pepper and Salt, with a
fkin
you do
and
for
D raw,
to foak in
finge, and
warm Water
trufs your Chickens, lay them
for two Hours ; take
them out of that Water, and wafli them in cold Wa-
ter, put them in a Pot in a good deal of Water that
is very clear, put in a little Salt, let them boil Half
an Hour 5 blanch two or three Heads of Endive in
boiling Water, drain and cut them like Ccllery j take
a Piece of Butter and brown it in a Stew-pan, with a
little Flour
;
put in the Endive, ftir it and fome
minc’d Onion, put in fome good Gravey, with a little
Anchovey, Ihred Capers, and a little boil’d Ham
or Tongue minc’d, fqueeze in a little Lemon, mix all
together, with a Ladle-ful of drawn Butter; pour ic
Qv?r them when difh’d. Garnifh them as you like.
RakbiU
:
124 THACKER'^
Rabbit Surpi'ize,
Tanches apprete.
CALE, gut, and clean them, dry them and flour
S them, fry them in clarified Butter
out, dridge in a little Flour, put in a Bottle of White
•, take theny
M ake Forc’d-meat as
work
of your Dilh
it
diredted in Page 26, and
hollow, in the Shape ot a French
Roll ; make four, five, or fix, according to the Size
then chop fome coarfe Meat, as a
•,
them out, and lay them in the Stew-pan that you have
prepar’d, with their Breafts down ; then lay Slices of
Beef on them, feafon’d as before put on the Cover,
*,
Truites a la Virginie.
T ake
fcale
as' many
pickled Herrings as you pleafe^
them, and lay them to loak in warm War
ter twenty«four Hours, wafii them out, and dry them
with a Cloth ; feafon the Bottom of your Pot with
Mace, Pepper, dic’d Onion, and fiired Parfiey ; lay
in a Lare of Herrings, then fome more Seafoning on
them, with fome Lemon Peel, and a little red Saun-
ders tied up in a Cloth, then more Herrings on that^
fo continue till you have put them all in ; put to
them fome Red Wine and Vinegar, Half one and Half
the other, almofl: to cover them ; tie them down with
a double brown Paper, bake them in a moderate
Oven four Hours, let them ftand to cool, eat them
with the Liquor.
To farce Sheep Trotters,
ART c/ C O O K E R Y. 129
OU
Y in a
may make them
Difh or rais’d
Page 35, or
as direfled in
you like, feafon’d
Pye,
as there diredled ; put into the Pye a good deal of
as
Bignets de Ris.
T ake
fome ground Rice, if you can get it ; if
not, take fome whole Rice, and wafh it in
three or four Waters, dry it, and pound it in a
Mortar, and fift it through a fine Sieve ;
put it into
a Stew-pan with lome Milk, fet it on the Fire and
keep it ftirring till it is thicken’d ; then add more Milk,
and ftir it till it is thicken’d again *,then take it off,
and beat as many Eggs as will do, according to the
Quantity, if a Pint of it take fix Eggs-, fweeten it to
your Tafte, mince fome Lemon or Orange Peel that
is candied, and put in with a little melted Butter
put in a little Salt, fiir all together, fqueeze in a little
Lemon or Orange Juice, and fry them in clarified
Butter, clean Fat, or Hog’s Lard put in a Spoon- •,
T
it
ake
a flelhy Piece of Beef without Bones, fpit,
and three Parts roafl it fait it as it roafts, take
*,
JUNE:
ART ^/COOKERY. m
JUNE.
‘
Soop au Bourgeois.
Potage au Bourgeois,
Brochets roti.
of what Sort you can get, take it clean from the Bones,
Hired it fine, mix it with Sweet Herbs, two Ancho-
vies, a little Onion, grate in a little Nutmeg, Hired a
little Lemon Peel, mix all together with a Quarter of
Hare in Collops.
J^ievre en Fillets.
Poulets au Ris.
LEAN, and finge them
C in
they be enough ;
trufs,
warm Water,
; lay them to foak
them in ftrong Broth tiff
ftew
walk three Ounces of Rice in three
or four Waters, and ftew it in ftrong Broth till tender
then make a Brown, or ufe fome Cullis drawn from
Jiam and Veal ; if you have no Cullis, nor cannot have
con^.
334 T H A C K E R's
conveniently, proceed with your Brown, putting fome
of your ftrong Broth and fome Gravey to it ; drain
your Rice and put it in, fait it to your Tafte, fqueeze
in a little Lemon, put in a Ladleful of drawn Butter,
grate in a little Nutmeg,
ftir all together, lay your
Creme hrouille.
them out, and put them into cold Water till tluy
be quite cold, then take them out, take out
their Nofes, and with a Bodkin, make a TTole
in them to the Heart-, then weigh the Codlins,
and take double their Weight of bugai, the
fineft you can get, pound it in a Mortar, and fift it
through a Sieve ; tnen make a Sirrup of Half of it,
put in your Codlins firit, fkim it, keep them moving,
with a Silver Ladle ; if they crack take them ff, and (
Coucomhres a comfire.
G ather get
the ftrighteft and greeneft you can ;
them that are but half grown, rub them
with Salt, let them lie in Salt and VVater twenty-four
Hours -,then boil them in hard Water till they be
S pretty
138 r n A C K E %
pretty tender, cut a Bit ofr the pale End, and Bcoap
out the Seed with a fmall Skoop, but don’t take any
out of the Cucumber, only the Seeds ; but firfl green
them as you did the Codiins they are preferved the
•,
To pot a Hare.
Lievre conJervL
To pot Beef.
Beuf a anfervL
f'^'^AKE what Quantity you pleafe off a Btittock
\ of Beef, fait it as you did the Hare, but it
Jet the Liquor juft cover them, tie them down with
double Paper, and bake them four or five Hours in
a flow Oven ; let them'ftand to cpol ; then difli them
with green Fennel over them.
T 0
pot them red,
Les ccnjire rouge.
T ake fome
red Sanders and
Salt and Water, and
a little Saffron,
be pretty ftrong ; when it is cold, put in your T routs.
boil it
let
with fome
the Brine
T
the
ake
of
a Gallon of Spring Water, and two Pounds
Loaf Sugar,
Liquor is ^Imoft
boil them foftly an Hour
cold, put to
when
them the Juice of
•,
twelvf:
;;
>46 r H A C K E 5
Coninth a confire.
To perch Almonds.
Des Amanes d la Praline.
Sieve let it fettle, then bottle and cork it tight, and fet
•,
Champignons a confine.
- ^ , tVtpnt
142 THACKERS 5
To pickle Mujhrooms.
Champignons confervee.
them
"P Repare
Water
them
let
as above,
them Hand to cool
and boil
Liquor,
in Salt
in their
and
then drain them well, and put them into diftill’d Vi-
negar ; put on a little Oil, cork them, and tie them
down with a Bladder.
To fricafy them.
En fricajjee.
Champignons accommode.
C j
Morels.
them on a String, and dry them as you do
To bottle Goojberries,
jCrofeilles en Bouteilles.
r ET1 them
their Stalks
that are three Parts
and Nofes,
Water, make it boil, take it
fet
grown, take off
on a Pan of hard
off the F"ire ; put in
your Goofberries, and let them lie till they turn
white, but take Care they don’t crack ; ftrain them
into a Cullinder, lay them on a coarfe Cloth, and
cover them with another •, let them lie till they be
cold.
;
144 , r H A C K E t
Geofeilles cenjit..
Grojdlles au Vinaigre.
ICK
them, and put them into a ftrong Brine of
P Salt and Water twenty-four Hours then green
them as for preferving, and put them into diftilPd
*,
T !AKE them
in -a
that are full grown, pound them
and prefs all the Juice out of
Mortar,
them ; let it ftand to fettle, put it into Bottles, that
is, the Clear, for it will be as fine as Water in twenty-
A R T c/ C 0 O JC E R Y. 143
then ftrain it, let it ftand to fettle, and bottle it as
before. This will give a very agreeable flavour to
feveral Things in the made Way and Sauces.
ODDEL
C and rub them through a coarfe Sieve
put it into a Stew-pan, with as much fine Sugar
as will fwceten it to your 'I'afte, fet it on the Fire,
ftir it till it looks pretty clear; take it off, then take
half Milk and halt Cream, according to the Quantity
you would have ; fet it on the Fire to boil, with a
Stick of Cinnamon, and a Piece of Lemon Peel ; beat
the Yolks of three Eggs, that is, to a Quart, mix
the Eggs and Milk together, ftrdin it through a Sieve,
and thicken it as below, ftir it till it be pretty cold,
put in a little Nip of Salt to take off the Rawnefs of
the Goofberries, mix all together, ftir it, and fill a
Glafs Bafon with it, or put it into Jelly Glafles, as
you like beft. If you would have it white, take
Whites of Eggs inftead of Yolks ; whifk them well,
and mix them with the Milk, and ftrain it as before ;
fet it on the Fire, keep it ftirring till it be a little
thicken’d ; ftir it till it be cold, then mix it with
your Goofberries.
To make Tarts of Goojherries.
Des lartes aux Grofeilles.
V\ your Tarts,
ing, fill and fweeten them with
fine Sugar, cut your Lids and ice them with fine Su-
gar, bake them in a quick Oven, and they will look
clear and well. You may make Tarts of the preferved
ones; fheet your Pans with Sugar- Pafte, and bake
the Pafte by itfelf ; then having fome Covers made
like a little Scale (you may have them made of Tin)
you may cut their Lids on them, in the fame Man-
ner you do a Crocaunt Cover ; ice them and take
T them
s
144 T H A C K E R’
them off, fill your Tarts, and lay on your Covers,'
You may order any preferved Fruit the fame Way.
You mutl butter the Tins before you lay on the Pafic
to cut it.
T ake
Veflcl,
of boiling Water
the ripe white Berries,
and pour on them a
cover theVefiel very dole, let
*,
put them into a.
Quantity
fufficient
T ake
fine,
the Leaves of
Half a Pound, blanch and beat them very
with Rofe-Water take two Ounces of
Damalk Rofes, beat fine likewife take
;
Eau de Rofes,
146 TH ACKER’S
into a ftrong Brine, boil it very well, let your Salt bic
Bay and Common bait, drain it and let it dand to fat-
tJe, then pare off the L, eaves with a (harp Knite, and
boil them till you can take out the Chokes j put them
into Water as you do them, then drape them clean,
and cut a Lemon in tv/o and rub them with it, to make
them white ; then boil them a little more in Salt- Wa-
/ ter and Vinegar; put your fird Brine into the Vedel
you defign to keep them in, then put in your Arti-
choaks, let the lad Liquor that you boil’d, dand to
cool and fettle, and poor the clear of that in likewife
then put Oi} on the Top, fird lay on a Slate to keep
them under the Pickle, tie them down with Leather
to keep for your Ufe; when you would Ule any of
them, deep them in warm Water, to take out the Salt;
when you have prepared them, as for putting them
into the pickle, you may dring them on a Packthread
with a packing Needle, and hang them up in the
Kitchen to dry, or dry them in a dack Oven. You
may keep them another Way, pare them as you did
at fird, take out the Chokes, and put them into Water,
or they will turn black, then rub them with Lemon
as before, and put them into filour, then lay them on
fplinted Sives, or wired .^ives, and dry them in an Oven,
as you are direided above, keep them in a Box, in a
dry Place; when you would ufe them, foke them
twenty four Hours in warm Water, and boil then^
tender, and fhey will eat very well.
^0 drefs Artichokes*
Artichaux opretL
mention fome different Ways of dreffing
Shall
I them. I (hall fird mention the plain Way,
though known by mod People ; let your Artichokes be
cut with their Stalks on them, two Hands long, then
break the Stalk olf from the Artichokes, and it vyill
draw out the Strings from the Bottoms, cfpecially if
they are kept a Day or two; a Bit of the Tops off,
To fry Artichokes,
Des Articbaux frit,
T
well
ake
and fkim
a Pint of
refin’d Sugar,
it, let
Water and a Pound of double-
make it into a Syrrup, boil it
it boil tillit comes almoft
to a Candy height, then having fome Currants picked
into a Jar or Pitcher, and let into a Pot of Water,
(lopped clofe and boiled till the Currants burfl, drain
them through a Jelly Bag, and put a Pint of this Juice
to the Syrrup before prepared ; boil it for two Minutes
and fkim it, and put it into Pots or Glafles. Clear Cakes,
fee Rafberries and Currant Jame, fee Rafberry Jame.
fter
A your Pig is haired, cleaned, and
very well, cut off the Head and cleave it down
the Middle, as you would a Lamb cut it into four
wafhed
Thing that will hold it, warm the Liquor and ftrain
it, let it Hand to cool, take the Fat from the Top, and
^AKE
T old,
off the Gall, mince
a nice fat Pig,; and not above twelve Days<
let it be 'cleaned, take out the Liver, take
it fine, with a little Beef Suit, fomc
W
cut
it
it
HEN it is cleaned, fpit it, lay it at a good
Diflance from the P'ire, till it is hardened, then
up, and cut it into pretty handfome Pieces flew
ftrong Broth and half Gravey, a Pint of White
in half
*,
To dre/s Crabs.
To butter Crabs.
/
Ecrevices au benrre.
O RDER
them as you did before, but put in a
Gravey, and thicken them with a Piece of
little
To fry Cream.
C UT them
Butter,
as for a Fricafey, tofs them up in melted
dridge in fome Flour, put in fome
good Gravey, a whole Onion, a Faggot ot iweet Herbs,
fome Pepper and Salt, flired a little ParQey, let all ftew till
it is the thicknefs of a Cream ; let it ftand to cool, then
W
you may put a Glafs of hite Wine, Sack, or Bran-
dy, in any of tliefe i uddings as you like.
fome Flour over it, let it before the Fire to nfe, cover-
ed with a Cloth ; then having a fufficient Quantity of
Currants wafhed and picked, put them in with the
Suer, grate in fome Nutmeg, put in a little Cinnamon,
and Rofe Water, work it to a Paflc v/ith Cream put *,
p before,
ff.
ART of COOKERY. *55
T ake the largeft you can get, rub them with Sale
and wafh them clean, then farce them as follows i
take the Breafts of Fowls or Veal, alitcle Lean of a
Ham, fome Mufhrooms, Parfley, two or three young
Oniops, Pepper, Salt, and a Piece of Beef Suet, with
fome Crumbs of Bread ; mince all very fine, work it up
with, the Yolks of Eggs, pound it fine in a Mortar ;
J56 T H A C K E R's
with the Farce, and ftew them a-la-braife, as you are di-
rected in feveral Places; moiften them with ftrong
Broth, let them ftew till they be almoft enough; then
take off their Skins, and egg and bread them, put them
into an Oven bade them
to brown, or before the Fire^
with Butter, then make a Ragoo of two or three Veal
Sweetbreads cut in Dice. See Sweetbreads how to make
it. You may hcep Rumps the fameWay, and
braile '
as before.
T
Flour,
ake a Stew-pan, put into
of Butter,
ftir it till it
ftir it
turns brown,
it
melted,
a Quarter of a
dridge in
Pound
fome
JULY.
;;
ART if COOKERY.
your Soop Difli, Ikim all the Fat off the Soop ; force
a large Artichoke Bottom, and put it into the Middle
of your Difli. Difh up your Soop, feafon it to your
Tafte, and garnifli it with blanch’d Lettice ; fend it
up hoc.
*Po hoil Ling.
De la Morue a Appreter.
Raye accommodie.
T ake the out Guts, and the Head off, and fidn it
on both Sides as you do ^ oles ; tut it into what
Pieces you pleafe j throw it into hard Water, and it
will turn round take it out and dry it, and rub it
*,
T ake
per and Salt,
cut
a Side of Venilon, bone and fkin
it into
prick
round Pieces
it
*,
with the
fcafon it with
Point of a Knife.
it, and
Pep-
Venifon, then wet the Pafte, and lay a Sheet over all,
and garnifli it handfomely ; then butter a Paper
and lay over it, and bake it in a moderate Oven
four Hours ; bake the Bones in a Pot, feafon’d
with Pepper and Salt ; put as much Water to them
as will cover them, and tie them down with a double
Paper ; drain it through a Sieve, cut a Hole in the Top
of the Pafty, and put in a fufftcient Qiiantity of this
Liquor lay on the Piece again and fend it up. Some
•,
P ARE
with a
into cold
little
and core them with a
l
Water, as much
oat-Sugar, a Stick of Cinnamon, lome
fine
as
Scope
will
;
put them
cover them,
j Slices
; fcald ;
them
them a little in Water lay
on a Sieve to dry then make a Batter ot a Pint of
*,
out four Whites, beat them very well and drain them, '
X take
;
163 T H A C K E R* s
Mouton a la Royal.
T ake
ioiii
a Giggot of Mutton, that
Part of the Loin,
Jord the thick Part
cut like a
of the Leg,
is,
Haunch
paper
a Leg and
of Veni-
itwith
double
ART of COoxviLjcvi. i6f
Rabbin
;
iSi r H A C K E R*s
Rahhits a la Saingaraz,
Lapms a la Saingaraz.
T russ
make
your Rabbits
a
led fine, with the
Pudding
Crumb ot a
as -you
French
do
Beef Suet
tor their Bellies ot
Roll foak’d
a young Hare
take oft' the Bacon, and take out the Pudding that
is in their Bellies, mix it with Gravey and Butter, and
Cottelets de Veau.
C UT them
thick,
can, hack
let
off a Leg
them be
them with the Back
of Veal a
all
Quarter of an
of a Size as nigh as
of a l^nife, wafli
TncI^
you
them
over with the Yolks ot Eggs and melted Rutter, ftrinkle
them over on both Sjdes with Bread Crumbs, Parfley,
and a little I hyme ; broil them on a Charcoal Fire.
I'lne Sauce is Butter, Gravey, and Mufhrooms. Gar-
|)ifh with Rafliers of Bacon and Lemon.
T ake
them
what Quantity
in
of Apples you
two, take out the Cores, lay them in
a flat bottom’d Dripping pan, and put to them fome
pleafe, cut
them up with a thin Knife, and fill the Skins with the
Pulp that will ftew out. Difh them and grate on Su-
gar. You may fend up aCup ot Cream in the IVIiddle.
To ftew Barbel.
Barbeau etuvee.
CALE and draw them, then fry them a little in
S Butter
with Butter and Flour
*, take them out, and brov^n
put in a Qiiart ot Red Wine,
•,
your Pan
To broil Barbel.
Barbeau en conferve.
gE E T R O U T.
To farce Beef.
T ake
fpit and
a Rump
roaft
or Part of the Ribs, or Surloin,
it^ when it is almoft enough,
draw
;
1^4 r HACKER*^
draw it, raifeup the Skin, and cut as much off
the Beef out as you like, fhred it fine with fome
Pickles, Thyme, Parfl y, and Onion, mix it with the
Gravey, a little Pepper and Salt, and make it hot in a
Stew-pan over the Fire, with a Piece of good Butter
then fill up the Place where you cut it out, lay it
finooth, draw on the Skin again, and put it into
an Oven for Halt an Hour, firll Ikcwer down the
Skin ; then difh it up, and garnifh with Horfe-raddifli,
Pickles, and Toads of White-Bread you may put *,
T ake
boil
a pint of Milk and a Pint
it, let It ttand
twelve Eggs, beat them and run them through a ieve ;
of Cream and
to cool, take the Yolks of
Concomhres farcie.
T ake
and
out the Seeds with a Scoope, pare them
them with good Forc’d-meat ftew them
fill
To roaft ^ales.
Cailles roti.
T russ
them with their Heads on, as you do
Moore-game roaft; them, let the Sauce be
•,
T ake a Pound of
their Stalks, put to
Goofberries (fee as
the riped Cherries,
them a Pint of the Juice of
before mentioned) boil them till
take off
you
;
i66 r H A C K E R' %
Venafou Semey.
T ake ter,
what piece you
boil it
like,
and Water, then make,
a little in Salt
a Pafte, or Bread Crumbs, rubbed through aCullinder,
foak it in warm Wa-
of Writing Paper, then lay the Paper all over the Difli
roll out a Peace of your Pafte, and lay on the Paper,
then lay in your Venifon, with the fat Side down lay
Bits of Butter on that, then roll out the reft of your
Pafte and lay over it and clofe it down bake it till it
be tender, then loofen the Edges of it, with a fliarp
pointed Knife, and lay it on the Difli you defign to fend
it
ART C O O K E R Y. i6
7
it in, and turn it upfide down, into the Di(h ; take olr’
the Writing-Paper, and lay a Border of Puff Pafte
round the Rim ot the Di(h, wafli it all over v%ich an
Egg beaten, and bake it till the Pafte is enough, and the
other coloured fine; then take fome Red- Wine, the
Juice of a Lemon, Butter, Sugar, with Tome beaten
Cinnamon ; draw it up in a Stew pan, cut a round
Hole in the Top, pour it in, lay on the Piece again,
and fend it up.
mention fome particular Ways of drefting
1 fhall
Venifon a- la Royal.
Epaule de Venifon.
a Sievie ; Ikim off the Fat, make it hot, and put it un-
der your Venifon; you may lend fome Currant Jelly
in a Cup or Boat, made warm with Red Wine ; gar-
nilh as *^vou like beft. You may drefs any other Piece
of Veniibn the fame Way.
Y
;
i68 r H A C K E R*3
To make Cherry Wine.
Vin de Cerifes.
T AiCE what
Quantity you pleafe, (lone theirlj
and put them into a Hair Bag put it into
a Prefs to fqueeze out the Juice to a Gallon ;
*,
Fraifes confer-vL
To
A R T c/ C O O KE R Y. 169
To preferve Apricots.
De Apricots preferve.
T0 dry Apricots.
Apricots feche.
et
L
Stove,
them boil to a
on Glafs-Plates
Candy Height, and put them
to dry, dry
and turn them with a thin Knife
them in a moderate
To dry :
them another Way ; take the largeft: you can get, pare
and ftone them, and fill them with doublc-refin’d
Sugar ; fift fome Sugar on a Maflareen, lay on the
Apricots, and fift Sugar all over them ; then fet them,
in a moderate Oven for an Hour, drain the Liquor
from them, fift on more Sugar, fet them in again ; if
they run out, make them up round, and keep this
Order till they be dry ; then put them into Boxes,^
paper’d with Writing-Paper.
To make Apricot Clear~cakes._
P ARE the
them, and fcald them in Water; ftrain
Water from them ; take the Apricots from
the Stones, and rub them through a coarfe Sieve;
to every Pound of Pulp take a Pound of double-refin’d
Sugar, pounded and fitted ; put Half of it to the Pulp,
and boil it till it be clear ; take the other Half,
put a Quarter of a Pint of Water to it, and boil it to.
a Candy Height ; fkim it, put in your Apricots, and
Ifir it well
;
put it into Glaffes and dry it \ let your
Glctffei
T7d THACKER*^
Glafies be oF what Form you pltiile, when they are
dry loolen thtm round the Edges, and you may turn
them out.
Whire riumbs are done the fame Way, only fcald'<
hot till you Want them ; then llrip the other Leaves
off the etalKs, and wafli and broil them as you did
the ocher, in frefh hard Water, then order them as
before. You may boil Savoys, Brodie, or any green
Herb, the fame Way; in ordering your Greens in
this Manner you will fave Half of them, which a
great many throw away.
7e
- ^ J}
0 ;
ART c/ C O O K E R y. 171
UT
C
them
boil
off the out- fide Skin
them
in fmall Bits,
tender, flit
with a fharp Knife,
them in Quarters, cut
and keep them in warm Water
till wanted.
order and boil 7urnips,
Navets bouilli.
y *
boil young Cabbage,
J)es Chouse bouilli,
O RDER
A large
thern as you did
Cabbage, cut into four
the large Stalks, part all the Leaves, and boil it in
the green Sprouts;
Parts, cut out
where it is to be ufed.
* .
' V V
over
17 * r H J C K E n
all boil together for ten Minutes, fkim it well, and put
T ake
put to
them,
a Dozen of Golden Pippins, pare and core
them into three Pints of clear Water,
flice
174 TH ACKER'
forMarmalade of Orange; turn them out the famcj
and ftick them with candied Lemon Feel.
To make a white Jeily^
^
with Yolks of Eggs, rub them all over with that,
and roll them in it ; lay them into your Pye, put one
in the Middle made round, fill up the Vacancies with
Sweet-breads, blanch’d and cut in Dice ; feafon it
as you did the reft, put in Tome Yolks of Eggs boil’d
hard j lay on them a Rafher of interlarded BaCon,
put in foine Bits of Butter upon the weet-breads ; '•
VjC, t H A C K E R* s
Bignets de clarie.
Meurs preferve.
'l ATHER them before they are too ripe, pick
r them from the Stalks, lay them in an earthen
Pot, ftrew over them fome double-refin’d powder’d
Sugar; then take fome of them that are thoroughly
ripe.
;
T ake off
Half a Dozen of French Rolls, cut a Piece
from the Tops, take out the Crumb, lay it to
foak in Cream ; take the Marrow of two Marrow-
bones, fhred it fine, take Flalf a Pint of Spinage Juice,
take the Bread out of the Cream, put it into a Mor-
tar, with a Piece of Butter, and the Spinage Juice ;
fealbn it with Nutmeg and Salt; put in a Glafs of
White Wine, pound it all well together ;
put in your
Marrow, fqueeze in the Juice of a Lemon, mix all
together then fry the Rolls in clarified Butter, or
;
Mouton a la Turqeie.
rr^'^AKE a j-cg of Mutton, cut it in Slices, flat ifc
‘
chop
chop the Bones of the Leg to Pieces, put it into a
Pot, put to It three or four Turnips pared and fliced,
^ Carrot likew’ife, with tour Heads ot Celery, cut
jind wafli*d clean ; boil it well, and fkim it ; keep
fupplying your Mutton with this Broth take •,
till they ar< baked tender, then draw them ; dilh them
and
^0 preferve Walnuts,
Noix a preferve.
G ATHER
1
fi Salt
them as before, and put them into
and Water, dfift them every Day for a
Week, then boil a Brine and put to them ; let them
ftand till the next Day, (train them, and put fome Vine
Leaves into the Bottom of a Brafs-pan ; if you canT
not get Vine Leaves conveniently, take Currant-7'ree
Leaves lay on them your Walnuts, and more Leaves
•,
ART COOKERY. m
theirWeight, and to each Pound put alfo a. Pint of
W'ater i boil and llcim it, then beat the White of an
Egg Very well *, it will do tor four Pound of Sugar,
let the Sugar boil up, drop it in, ftir it, and it will
A
to eat
S I am now
a Diredion
as frefh
treating of
how
as
to
new
Walnuts I
keep them
gather’d,
fhall
all
give you
the Year,^
likewife Fil-
berts, &c. When
and fit for gathering, take
ripe
fome Crabs, and ftamp them, and lay a Lare of them
and a Lare of Walnuts into an Farthen Pot, till you
have fill’d it; let the Crabs be the laft Lare, then cut
a Paper to fit the Top of the Pot to go down within,
then render fome Mutton Suet, and fhred it all over
when it is almoft cold, let it be thick enough to keep
out the Air. You may order Filberts the lame Way,
or Hazel Nuts let their Hullcs be on ;
-, if they be
quite ripe, and will (hell, you may put them into
Bottles and cork them, tight, cut off the Tops of
the Corks and rofin them down. You may bottle
"Walnuts the fame Way, putting them into wide-
mouth’d Bottles, or into Jars, if you cork them run
Rofin over them, and tie them down with Leather.
AUGUST.
;
T H J C K E M ^
$
AUGUST.
To make a Craw-fi(h Soop.
Potage (TEcrevices.
B oil them, pull off the Tails, and pick off the
Shells, then take off their Legs, and at the Ends
hext their Bodies you will find a little Bag, which you
muff take away, for it is bitter, then take out the
woolly Part that is in their Bodl s, and throw it away
put their Shells into a Marble Mortar, and pound
them to a Pafle ; you may make your Stock ot what
Sort of Fifh vou can conveniently get, that is of Cod-
fiff. Scare, Whitings, Place, or Fart of all j clean
and wafh them well, and boil them v/ith Sweet Herbs
and Onions, whole Pepper, and a little Mace ; fcafon
it with Salt to your l afte wh n boil’d enough, put
•,
Beuf d la Mode.
f I^AKE a little Round of a well-fed Heifer or
X Kiley, bind round with a Cord ; then take a
it
the Idquor, fkim off the Fat, and put lome of the
Liquor to your Ragoo; take Care' it does not make
if too ftait, pour it over your Beef, then having fome
A
let it
2
be
:Take a fat,
made very clean
from
iS4 THACKER'S
from the Hairs, and cut off tht* Head cloft totheEars,cut
it tven down the Back *,take out the Bones and Ln-
traiis, wain it very clean, and put it into warm Wa-
ter to loak out tne Blood Onlt it, and let it lie for
•,
it very tight ; let it fland till the next Day, then take
a Pint of '
pirits of Wine ; boil it and ftrain it through
a Sieve, let it tfand to cool, then take the Pig out of
the Cloth, and rope it with clean inckle, like Brawn ;
let it be coveicd
with the Pickle, cover it as clofe
from the Air as you can, and it will keep a Quarter
oiaYear: The pirits of Wine will not make the
Collar tafte at all amifs, but make it keep a great
vdiil kngvr. This is a Secret worth knowing, to be
made ule of in any Thing ol this Kind, in particular
for Brawn.
To make an Umble Pye,
OmbU Pate.
T is made of the Heart, Liver, &c. of the Deer,
I or Doe ; wafh them, three Parts
either Pjuck
boil them, then mince them fine, and to a Pound of
this take two ounds o’’ Ikref "^uet, Hired very fine;
*
put a good
with a Faggot of
;
T ake
two fmall Pullcts that are fat, draw and
them as for boiling, fmge and let them
trufs
lie in warm Water to foak out their Blood ; then dry
See Ragoos.
To pickle NeaBs Tongues.
Langue de Beuf conjit au Sel.
O
in the
RDER
Way
them as
for pickling to
Weftphalia Way.
you do Hams the common
dry ; and let them be done
To drefs Cardoons,
LEAN,
C fcrape, and cut them like Celery, an
Inch long, blanch them in a Pot of hard Water,
an Onion or two, a Faggot of fweet Herbs, fome fat
Paeon, and a Piece of Butter work’d in Flour ; let them
fiew till tender, then make a Brown in a Stew-pan,
with Butter and Flour ; put in fome good Gravey,
fc^ueeze in fome Lempn 5
put in fome Pepper, Salt,
'
and
m T H J C K E R^s
and Nutmeg ; let it ftcw till it is the Thicknefs of a
into the Difli, take off the oth. r Paper, pour your
Sauce over ’t, garniih it with Horie Raddifh and
Lemon. You may drefs I’ench, Trout, or 'almon
IVout, or Haddocs the fame Way ; fend up plain But-
ter in a Balon.
A white Ctillis Meagre.
Coulis hlanc en Maigre.
AKE what of Fifh you can conveniently
vSort
them, and fcale them, if required
get, clean
wafh and dry them with a Cloth, rub them over with
Salt, let them lie two Hours, butter a convenient
Thing, lay in your Fifli, brufli them over with melted
Butter fet them in an Oven to bake ; when bak’d, take
;
i^t> T ri A c k E R* s
Carpe Roti.
Pudding
Very
;
clean with the Clear of their Liquor; let all^fimmer
a little oyer the Fire, put in three Quarters of a Pound
of Butter ; leave a Piece to work Flour in, enough to
thicken the Sauce, draw it up all together to the
Thicknefs of a Cream, pour lome of the Thin of the
Sauce over the Fifb, and put the reft of the ^auce into a
Boat. Garnifli with Horfe Raddilh and Lemon, and
Pattie Petees, made of the Porcing of the Carp; fo
you may roaft Pike, or any other Sort of Fifh that
you chufe.
To butter Crabs.
W
make your
ASH them well, and boil them in Water,
then pick them ; take off the T ails, and the
reft of the Shells,
Cullis
having
;
taken out the Bcjdy, to
cut off the
firft
T ake
Hired very
fome Bread Crumbs rub’d through a Cul-
linder, with
fine, mix
the equal Quantity of
it
Beef Suet
with Cinna-
together, fcafon it
O RDER them
out their Seeds
as you did
at firft, that is, to take
take double their Weiglit of
•,
!T#
rp4 •THACKER'^
To pickle JCidney l^eans.
wipe your Beans, if they require it, gnd put them into
the Pot again let the Pickle ftand to fettle, and put
*,
Venatjon en liagout.
ard
L what Piece you chufe, flour and brown it
in a Stew-Pan with Butter ; take it out andl
dridge in fome Flour, put in fome good Gravey, an
pnion fhred fine, with an Anchovy, the Juice of a
Lemon, fome Red Wine, Pepper, and Salt, a little
Nutmeg, a Faggot of fweet Herbs; let it ftew, clofe
covered, till it be very tender; difh it with Toafts of
White Bread under it. Garnilh with Pickles and
Lemon.
To hajh Venifon.
Venaifon hachee.
UT
C it in from a Haunch that has
thin Slices,
been roafted ; put a good Piece of Butter into a
Stew-pan, and put in your flic’d Venifon, keep it ftir-
ing with a Spoon Ladle till it be thoroughly hot ; j)ut
it into a Difh, then rnake a rown with a Piece of
Butter and Flour; put in forpe goodGravey, Pepper,
Salt, pickled Girkins, and a few Capers fhred a little ;
put in a little Pickle froi-n the Girkins, a Spoonful of
Catchup, a few Mufhrooms if you chufe, a little Red
Wine ; let all ftew together, put in your Hafh, let it
juft boil up, and difh it on Sippets of White Bread.
You may hafh Mutton the fame Way, or roaft
Beef, &c.
To dxef Jf'eavers, a Fijh fo caWd^
Vives apprete.
T his
Sj^lt
Flfh
Water
I have not feen
Fifh. J Ihail
in the North, it i§ z
mention fome parti-
cular
.96 rn ACKERS 5
Rotis a la Cream.
Buitres en Gelle'e.
T ake fome
fome Icing-glafs
Jelly of Calves Feet,
till it is
boil
very ftrong,
it with
ftrain
through
it
lr)8 tHACKEk*^
through a Steve, put to it Half a Pint of Red Wine,
Cochineal beat, lome whole Pepper ami Mace, the
Juice of two Lemons, the Whites of tour Pggs L actn,
a little Salt mix all thefc together in a 5tew pan,
•,
ir, and a cut Cover on the Top ice it, and bake it.
*,
r#
ART <P/ COOKERY. .199
S it lie
tender, let
to foak in
it lie
Water
to cool,
all
cut
Night
it
•, boil it
in Slices, fealbn it
pretty
200 T II A C K E R' z
T ake it
a frefli
fley (bred very fine, then lay fome Tongue all over
that, fo lay in all the Tongue, with fome Bacon at the
'J"'op afunder, feafon’d as before ; lay on fome hard
W HSH
your Anchovies, take out the Bones,
mince them fmall, put them into a Stew-Pan,
with fome Cullis of Veal and Ham ; put in a little
Pepper and Vinegar, and make it hot. This is proper
for Partridge, Moor Game, or garrinaded Rabbits
iidd thereto fome minc’d Shallot.
To
;
C UT fome
Pin, rub the
Slices off
a
them with a Rowling
beat
Stew-Pan with a Bit of
Ham, cover the Stew-Pan
clofe, fetit on a flow Fire till it begins to flick to the
T ake
fome of the fame Gravey as in the lad,
put in fome Capers fbred fine, with a little Pep-
per, make it hot with a little Red Wine. This is
proper for Ducks, Teel, or any Thing of that Kind ;
or for Mutton Cutlets, with a little Shallot fhred fine.
T ake
fome green Wheat, pound it in a Mortar
with the Crumb of a French Roll foak’d in
ftrong Broth, fqueeze and drain it through a Sieve
put to it the Juice of a Lemon, with a little Gravey.
This Sauce is for Lamb i You may put to it a little
Mint dired fine, and a little Sugar if you like it.
r#
202 thicker* $
^0
ART of COOKERY. 205
Nolcs, and let them be juff ripe when you gather them :
The
fioG T H J C K E R *
s
T 9
preferve Peaches green. See green Apricots.
ro
;
A R T c/ C O O K E R Y. 207
Oilets en Sirop.
G ut en Pan
them into an Earth-
off the red Part, and put
when you have got the Quantity you
}
P
a
ble Patty-Pan with Puff Pafte,
little, and it into your Patty-Pan ;
lay half of then
chop the Spinage
the Pye-Lid, that you may the cafier take it off when
it is bak’d An Flour and a Flalf will bake it Take
:
M
the Middle
ake Pafte with Barley Meal fifted and Milk ;
make it ftiff, and make it into Crams, thick in
and narrow at both Ends ; dip them in
Milk, and cram your Fowls three I'imes a Day, that
is. Morning, Noon, and Night, and they will be very
T FIE Pip
Tip of
they cannot feed
is
the
:
a white thin Scale growing on the
Tongue, which makes them
It proceeds for want of clean
that
Wa-
ter, and drinking bad Puddle- water^ and eating filthy
Meat : The Cure is to pull the Scale off with your
Thumb Nail, and rub the Tongue with Salt. The
Roup is a filthy Boil or Swelling that grows on the
Rump it will corrupt the whole Body, and is com-
•,
Liqnorthat frefli Meat have been boil’d in, and give them
Ibmetimes one and fometimes the ocher till they be well.
The flopping of the Belly is contrary to the Flux, lb that
they cannot move You muft give them Ibme Bices of
:
S CALD
them,
them you do Chickens "cropt, draw
finge and trufs
as
them as for boiling, wafh
them well in warm Water, blanch them in boiling Wa-
ter,
210 t: U A C K E
rvafi a Ham.
Jambon roti.
Goujons accommodcy
nel ; take Care you don’t ftew your Fifh too much.
Oye a culre.
To coller a Goofe.
Oye en rude,
one and cut it fquare, lay it to marinate in
B Half Wine and Half Water, and fome Vinegar,
Pepper, Salt, and fome flic’d Onions*, let it lie in this
twenty-four Hours, then take it our, and Hired Half
a Pound of Ham, with fix Anchovies; wafh the
Goofe all over the In-fide with Yolks of Eggs, then
blanch fome Spinage and Parfley, fhred it fine, and
Jay all over it ; then fhred the Yolks of fix or eight
Eggs, and lay all over that*, fcafon it with Pepper
and Salt, roll it up tight in a Cloth, bind it with
Tape, tie it very tight at both Ends, boil it in the
Liquor it was marinated in, adding as much Water
as will cover it let it boil till tender, untie and un-
;
To roafi a Goofe.
Oye roll.
^
T ake
nefs
Water with fome Sage
j
three or four Onions, as they are for Big-
dice them, and blanch them
; when it has boil’d a little,
in boiling
Goofe a'la-Brdife,
Oye a la Braife.
OU
Y may do thefe as above, but
with Oyfters or Sweetbreads,
Forc’d-meat Balls ragoo’d.
fend them up
Mufhrooms, and
C LEAN made
flic’d Onion,
them, wafh and lay them into a Marinate
Half Water and Hair Vinegar, fome
of
ftic’d Lemon, whole Pepper, Mace,
and fome Salt let them lie four Hours, then take
-,
i. 1 T tl /} C K E R’s
few Capers •, draw your Butter with thefe, lay your
Fifli in the Difh, and pour the Sauce over them.
To fteiv Haddocs.
Haddoc etuvL
OU
Y
them, and
them
may
as
eat
flew them as you do Tench, and fry
you do Trouts or fait,
them with Egg Sauce.
; fldn, and broil
of Onions, peel off all the Out fide tough Skin, ciu:
them in two, and throw them into W^ater ; then boil
them good deal of Water, when they are half
in a
boil’d, take out that Water, put in fome frefh, and
boil them till they are tender j drain them through a
Cullinder, and rub through into a Stew-pan with a
Wooden Ladle, to take out the tough Skins if there
be
ART of COOKERY. 217
T ake
into a
the middle Piece of the Briflcct, crack the
the Bone fhort, wafh
Pot that
very well, and put it
it
2I8 r H J C K E s
tie it in
to foak
a Cloth,
boil it for two Hours and
a Half or three, according
to the Bignefs of then take a handfome fquare
it ;
P
-,
T them
Water and
ake you like, open and wafh
three or four, as
from the Blood*, blanch them in boiling
clean
Salt for two Minutes, take them out and
drain them, cut them in Pieces, and let them lie to
cool*, fhred them fine, take double their Weight of
Beef Suet, cur, pickM and fhred ; mix them together,
then take theWeight of the Suet and the Hearts of Cur-
rants and Raifins fton’d and chopt put fhe Fruit tp
*,
T 0 fricafy ^ails.
Cailles a la Braife.
SL20 r II A C K E i
T ake
Eggs
their weight
of Beef Suet cut fine, chop the
and mix all together ; take ten Golden
fine,
Pippins, pare and core them, chop them fine, alfo feafon
and order them fee how diredled in Minc’d Pyts made
-,
B one it, take out the Sinews, cut the thick Part
T ake
Salt, and
a large
boil it
frefii
O
the Fat
RDER it as in the
the Skin of a Loin of
;
laft; Receipt, fpit
Mutton, then take off all
rub the Tongue all over with the Yolks of
it, take ofF
To Jiew Beef-flakes..
Beuf en treuches etuve.
T
it
ake a light Cabbage, tye it in a
a Pot aQiiarter of an Hour, take it up and drain
from the Water, cut the Stalk End off very clofe,
Cloth, boil It in
fetit upon the Stalk End upon a Difh, draw down the
To
ART (?/ COOKERY. 225
bureau au Vinaigre.
T and
akePound of thefe Roots, walk them clean,
a
them in hard Water till you can eafily
boil
ferape off the outfide Skin, put them into warm Wa-
ter as you ferape them then take two Pound of fine
5
the Roots and put them in, let them boil till they be
clear, ftir them fometimes whilft they are doing, put
them into an Evirthen Pot that will conveniently hold
them, and order them as you do other Preferves,
If you would candy them, boil them till the Sugar
will candy, which you may know by dropping a Drop
on a Plate ; then take them out and put them on a
wired Sieve, and dry them in a drying Stove,
r#
225 T H A C K E R^i
To make Boulogne Saufages.
Saufci^^e de Boulogne.
SEP-
SEPTEMBER.
^0 makejacohine Soop the Italian Way.
little Salt.
To broil Mackarel.
•,
O RDER them
mcntioried.
as you did Flerrings, before-
ART of C O O K E R Y. 229
them with Butter, and pour all over the Hare when
dilh’d. How to ftew the Peas, fee ftew’d Peas. How
to braife the Hare, fee Fowls a-la-brafe.
M ake
Bacon
them
fldm it, and put in the Damfins, let them lie for
three or four Days then boil them till they be clear,
*,
put them into Pots and Glafles, paper and tie them
down as you do other Sweet- Meats.
Another H'^ay.
Damfins confit.
W
Leaves
EET
*,
Kent
firft
Ear
;
is a Bird that is to be catched in
r H A C K E Rh
it. When I ferved Secretary Treby, they had a Coup
made which kept each Bird by itfclf, the largeft Sort
at the Bottom, that held fix Turkies or Geefe ; the
next Row eight large Fowls ; the next ten; the next
twelve i and fo on till you come to a Hole that would
but hold a Quail ; they were made with Biding Doors,
and they fell back according to the Depth of the Bird
from the Bread to the Rump, when the Tail Feathers
are cut or pull’d off the Height that the Fowl can
•,
up, let it ftand for fix Days, ftirring them every Day
twice ; then let them ftand as long without ftirring \
then draw the Wine out of the Cafk then having •,
ConfeSHon de Prunes.
T ake
a Quart of ripe Fruit of either of them
put to them a Pint of Red Wine, fet them on a
Stove, and ftew them, clofe cover’d, till you can
pulp them then take out their Stones, and work,
•,
/
/
;
2^4 TH AC KER*s
T0 make Marmalade of ^irice$ red.
pur of the W
afer you boil’d them in
;
put them to the
Sugar, and keep them ftirring till they be clear; put
it into Pets, or order phem
as you did the red one.
ART of COOKERY. 235
'
Coigns en Gellee
Barberries au Vinaigre.
ICK out the large Branches, make a ftrong Brine
P of Salt and Water, and put
ftamp the reft of them, after
them
then
they have
the
in
lain
it;
in
Brine two Hours, ftrain it from the Berries, and put
them that you ftamp’d into the Brine ; put in a Piece
of Allum, and boil it ; when it has boil’d Half an
Flour, ftrain it again, then put your Barberries into a
Jar, prefs them down tight, and put the Brine to
them ; lay on them a Slate, to keep them down un-
der the Brine *, tie them down with Leather, and fet
|hem ina cold Pl^ce,
;
236 THACKER* %
T 0
prefsrve Barberries.
off, lay the Bunches, one by one, and fet them in the
Sun for three or four Hours in a large Difh or Sieve
let them lie till the next Day, then make a Sirrup for
them with Half a Pint of Water to a Pound of double-
refin’d Sugar-, let there be Syrrup enough for them
to fwim in without their lying one upon another j then
take a Quantity of the other Barberries, and pick them
off their Stalks, bruize them and boil them in as much
W^ater as will a little more chan cover them, then
ftrain them through a Lawn Sieve, or through a fine
Cloth; to Half a Pint put Half a Found of Loaf Su-
gar, boil it to a Syrriip ; put your Barberries, and
the reft, into your Prtferving-pan all together, and
boil them quick till they be clear ; then when they
have lain fome Time, and you have a Mind to candy
them in Bunches, juft dip them, Bunch by Bunch, in
warm Water, and tie them to froall Sticks with green
Thread, and dndge them with double-refin’d Sugar,
pounded and fifted ; dry them in a Stove, turn them
and fift them again ; you ftiould dry them on Glafs-
Plates, firft fifted with Sugar, and then lay on your
Bunches or Sprigs of Barberries ; then, when dried,
keep them in paper’d Boxes, in a dry Place ; fome
take the Stones out of them before they do them :
To
;
A R T e/ C O O K E R Y. 137
Damfins jeches
RU B them
gle in a
with a clean Cloth, lay them Tin-
flat bottom’d Tin Dripping-pan, and
fet them into a flow Oven ; then turn them, put them
on wir’d or fplinted Sieves, and put them in again ;
keep this Order till they be quite dry, put them into
ftrong Paper-bags prickt full of Holes, and hung up
in a Kitchen, or where there is a conflant Fire kept.
Taupinenboure en ConfeSHon.
W
for
HEN you gather them, rub them with
Cloth, and put them into Salt and Water as
you do other Pickles ; Ihift them every other Day
nine Days, then drain them from the Salt and
a dry
238 t H J C K E R^s
it Mace, Pepper, and raw Ginger, with a little Dill;
put all together into a Brafs-Pan, fet it on a flow Fire^
cover it clofe, and let it fimmer till they be green
then put them into a Jar, cover them till they be cold,
then tie them over as before direded, and fet them in
< a cold Place. —
Raddifli Pods are done the fame Way.
To pickle Onions.
Onions au Vinaigre.
C UT
Water for
the Out-fide hard Skin off; or large
and dic’d, then put them into Salt and
bers, par’d
twenty-four Hours, then drain’d from that,
Cucum-
put them into Pots, let them fland till they be cold,
A R T s/ C D O K E R y. 239
‘To prefers e Pears.
Poirs confit.
Olio (PEfpagne.
Shall give you an Account of an Olio, but, in my
1 Opinion a good Englifh Hotch-potch is better
Take fome ftrong Broth, made of a Leg of Beef, put
it into a Pot big enough to hold the following Things ;
may fldn your Pork, if you chufe it, and roaft it and
the Mutton and Veal before you put them in when •,
H 3 ry.
240 tUACKEK's,
ry, cut the fame*, fix Heads ot Leeks, feme Parfley
Roots, feme Cabbage Leitice tie each Sort by itfclf,
*,
reins, put fome hot Broth to your Olio, and lay in the
Turnips and Carrots, and all the reft of the Herbs
and Roots, to fill up all the vacant Places fill
*,
and Bottom, and the reft of the Difhes you have pro-
vided to fill your Table, that is four added to thefe
three j the Top Soop to be mov’d, with a Difti of
FiJh ; the Bottom with roaft Beef or Venifon ; the fe-
cond Courfe, what you pleafe.
To ragoo Oyjiers,
Huitres en Ragout,
O
take
PEN
pan
them
your Oifters, and put them into a Stew-
with
off,
their Liquor, let them juft boil up
walli ihem out of their Liquor, lay
them on a Plate, and let the Liquor ftand to fettle j
pour off the Clear of the L-iquor, and put in your
Oifter-•'
then make a Brown, and put in fome good
Gravey, two or three Spoonfuls of White Wine, fome
Parfley, and a few Chives fhred fine grate in a little
•,
O PEN
clean
them, and put them into the deep Shells
them from the Shells and Sand, place
them on a Gridiron \ put to them a little Chives, Parf-
*,
To farce Oyfters.
To
;;
ART of C p Q ^ E R Y. 243
Take it
well together ;
two ounces of the Flour of Rice, put tp
a Pint ofMilk and a Pint of Cream, mix it
put to it a Piece of Butter and a little
Salt, fet on a Stove Fire, keep ft ir ring till it is
it
then beat ten Eggs, leave out fix Whites, ftrain them
through a Sieve into the Rice, ftir all together, anff
mix it very well ; then mince your Meat very fine,
put to it as much minc’d Apple, fome Suet Hired fine
put in fome Currants, wafh’d, rub’d dry, and pickt,
fome candied Lemon, Orange, or Citron ; fome Cin-
namon, Nutmeg, and Sugar, with a little Salt, and
White Wine ; mix all together ; then fet the Rice on
the Fire again, and ftir it till it is the Thicknefs of a
thin Pafte ; let it cool again, then roll it out, and cut
it into round Pieces put in a Spoonful of your Mix-
•,
clofe them down tight, that they may not burft in the
frying ; fry them in clarified Butter, or wafli them
pyer with an Egg, and bake thern in an Oven.
To hake or fry Gurnets.
244 T H A C K E R* s
To drefs Mullets,
Mullets accommodee.
"\T OU may drefs them as you doSalmonTrouts that
is made.
To pet Lampreys.
Lamproies empotk.
KIN them, and take out the blue String that is in
S Backs
their cut them into Pieces, and feafon
them with Pepper, Mace, Nutmeg, and Salt; to a
Pound of Fifh take a Pound and a Half of Butter
put your F'ifli into a Pot, put your Butter over them,
tie them down with double Paper, bake them in a
moderate Oven for four Flours ; take them out, and
let them drain in a Culllnder, then lay them round
and round in yoijr Pot, till you have fill’d it within an
Inch of the Top ; then fleim oft the clear Butter, and
fill up the Put to the Top ; fet the Pot even till cold.
Art of COOKERY. 2^5
^0 jieiv Lampreys.
Lamproies en etuvB.
Y OU different
fome Moulds made of Tin of
mufl; provide
Forms,
like a Dolphin, a Coat of
Arms, or any Fafhion you like then butter your
Mould, and fill it Half full of Batter, made the fame
as for other Fritters ; let your F at be render’d Beef
or Mutton Suer, or clarified Butter ; let it be hot, then
put in your Mould, with the Batter in it, fry it browni,
and turn it our.
N. B„ Your Moulds mufl: be finely ri vetted as well as
foldered, or the hot F"at will unfolder them j be furd
you have P'at to cover the Moulds.
To preferve Grapes.
Raifins cenft.
^46 T H A C K E R *
i
Bifcuii a I It alienne.
T ake
fifted,
a Pound of
put to it a
double-refin’d vSugar beat
Found of the hnefi: Flour
and
you
can
; ;;;
A R T of COOKERY. 247
I 2 <ro
;
24S rH ACKERS %
Monks en Fricajfee.
OU
Y may fricafy
as for Chickens.
them white, with
See fricafy’d Chickens.
You may drefs them brown Brown a Piece of :
a white Lare,
Perches accommode.
T hey
they are good
are a fine Fifh,
Carp or Tench, and
fried. You may
if
bake, broil,
large,
eat well ftew’d
not inferior to
; if fmall,
or boil
them as you do feveral Sorts of other Fifli.
Pigeons a-la-Tartare,
Pigeons d la Tartar,
INGE and trufs them as for boiling, flat them
S with a Cleaver, feafon them with Pepper and Salt
as for a Pye, dip them in melted Butter, dridge them
with minc’d Parfley and Bread Crumbs, butter a Sheet
of Writing-Paper, and lay it on Gridiron, with the
butter’d Side up, lay on your Pigeons, and broil them
©ver a broiling Harth as there is in moft large Kitchens
but
;
A R T 0/ C O O K E R Y. 249
i$o <r H A C K E R^ ^
Aloiiettes accommodL
ICK them clean, Heads and all ; draw them,’
does not hold out, put fome more Butter into the
farpe Pot, and fet it into the Oyen to clarify.
OCTQ
f H J C K E R* 5
OCTOBER,
To make Cookie Soop.
Soop, ftir all together, and fill your Dilh firft fl<im
•,
off the Fat that comes from the Butter, and fend it up
hot.
I have been particular about this Soop, becaufe moft:
Soops, in Meagre, are made in this Manner ; as,
Mufcles, Oyfters, Shrimps, likewife any Sort of Roots
that you would have the Soop go by the Name of,
that is, the Rim of the Difh muft be garnifh’d with
that particular Root or Herb, and the Roll in the
Middle muft be fill’d with the fame, ordered in a
proper Manner, as you will find, where direded for
ragooing and ftewing of Vegetables. You muft broil
three Pieces of Cod to put round the Roll of your
Cockle Shop.
To make a Partridge Pye,
Pate aux Perdrix.
P
^
ICK,
boiling
finge,
;
and draw them ; trufs them as for
fealon them with Pepper and Salt, with
a Piece of Butter put into the Bellies of them ; then
having your Pye rais’d and fet in a proper Form,
lay in your Partridges, with' fome Forc’d -meat and
Yolks of hard Eggs between ; lay on Butter over all,
clofe and garnifh it in a proper Manner ; wafh it over
with the Yolk of an Egg, and bake it two Hours ;
when it is bak’d, put in fome Gravey ; when you
defign
254 THACKER'S,
defign to have it eaten coldj fill it up with clarified
Butter.
M ake
fome cold Pafte, and fheet a Petty-Pan
your Oyfters blanch them and
that will hold *,
O RDER
your Mufhrooms as for a brown Fri-
Yolks of hard Eggs, with
cafy, then take fix
fome Forc’d-meat Balls; let your Forc’d-meat be
fried, put them to your Mufhrooms, then blanch
Half a Score Morels, all of a Size, as near as you
can ; take off their Stalks, fluff them with Forc’d-
meat, and flew them in Gravey, with an Onion, and
a Faggot of fweet Herbs; cover them clofe, and flew
them over a flow Fire ; rim the Edge of your Difh,
lay
;
A R T e/* C O O K E R Y. '255
To make Saufages,
Saucijfes a faire.
T ake
an Onion, and ftice it put a Piece of But-
ter into
*,
W HEN
;
it is pick’d, drawn, and fmg*d, bone
you
it may bring the Bones out at the Breaft
whole, or cut it down the Back, and take out the
Bones that Way ; take Care you do not cut it through
the Skin, then few it up, and tie up the Vents make
*,
ART «/ C O O K E R Y. 25^
two or three Pounds of Saufages ; lay Butter over all,
clofe it, and bake it; if to eat cold, fill it up with
clarified Butter.
Bifquit a la Francoife.
Butter over all, clofe it, and bake it; when bak’d,
; keep it to eat cold.
fill it with clarified Butter
benies.
AR T f/ C O O K E R Y. 251)
W ASH
let
them and par-boil them, ftrain them and
them cool \ make a Forcing for them of
Marrow, Veal, fweet Herbs, Pepper,
Bread Crumbs, a little Lemon Peel % mince all fine,
Salt, Nutmeg,
& 6o r H A C K E R* %
pick fome Fennel, and lay all over them as they lie
on their Backs ; then lay on the Difh that you defign
them to go in ; turn them Upfide down, and they
will look very well ; if you have laid them even, fo
fend them up.
T ake
are boil’d,
the Spawn or Berries
pound them in
of the Lobfters that
a Mortar, with fome
Vinegar; take a Qiiart of Water, put in it fix zAncho-
vies, fome whole Pepper and Mace, a Stick of Horfe-
Kaddifh flic’d, two Lemons par’d and flic’d ; let it
boil till one-third be wafted, then put in yourLobfter-
Spawn, with a Pint of White Wine ; let it but boil
wp, then ftrain it take the Tails and Claws of your
I.ob-
Ji6i t H A C K E R* $
ST#
f
;
ART r/ C O O K E R Y. 26g
Mcuton farcie.
Cotelets de
OU may
Y do Mutton the fame Way, or ctJf the
Fiefh off it when par-boil’d, but fkewer it firft
to keep it ftreight; order it as you did the Veal, but
leave the Bones whole, and the Skin betwixt the
Bones*, rub them with Yolks of Eggs, lay on your
Forcing over, rub it over with Yolks of Eggs,
all
dridge with Bread Crumbs, brown it in the Ovenj
it
Lard feafon
them, or one, and let the other go plain, and
them with Pepper, Salt, and fwcet Herbs j
lay fome Bards in the Bottom, with Slices of Beef
feafon’d as the Ducks ; lay them in, with Bacon and
Beef, feafon’d as under, on the Top of them put to ;
that is, take a few live Coals out of the Stove, and
put them on the Lid, let them flew for two Hours
when they are ready, having your Tuhiips pre-
par’d in the Manner following, pare and fcoop them»
cut them the Length of an Olive, round them at the
Ends, and put them into Salt and Vinegar colour’d
with Saffron ; let them lie till they have taken the
Colour, dry them in a Cloth, and fry them in clari-
fied Butter ; then make a rown, with a Piece of
r
L 2 the
264 ^ HACK
the feveral Ways, in a Place by and likewife
itfelf ;
Oeufs au Crampine.
T
‘Ham
ake four Veal Sweet-breads, blanch them; take
a Piece of Ham, cut both in Dice, tofs up the
in fome clarified Butter, dridge in fome Flour,
moiften it with good Gravey ; do the fame by the
Sweet-breads, then fhred fome Morels and Mufhrooms,
put them to the Sweet- breads ; then mince fome Parf-
ley and Chives, let them be fcalded firft, and put them-
in with a minc’d Anchovey, two or three Spoonfuls
of White Wine, grate in fome Nutmeg, put in a little
Pepper, then fkim the Fat off* your Ham, and put it
in ; then beat the Yolks of ten Eggs, mix them witli
Pate d^Ecrevifes.
OTL your Lobfters and Water, take the
B Meat out
in Salt
and Claws, pound their
of their Tails
Bodies and fmall Claws in a Mortar ; moiften them
with feme Gravey, if they have any Sp^wn ; put it
in likewife, foak the Cruft of a French Roll in ftrong
Broth, pound it, and rub it through a Cullinder ;
feafon your Lobfters vvith Pepper, Salt, and Nutmeg ;
fheet your Difh with Puff-Pafte, lay in the Lobfter,
cut as you like, mix your Liquor that comes from
the Shells, &c. when {train’d, minc’d with an Anchovey
and a little Onion, fqueeze in fome Lemon, mix it
with melted Butter, put in a Spoonful of White Wine,
put Half of it into the Pye, lid it, and wafti it with
Hgg; bake it, when bak’d cut off the Lid, warm
the reft of the Lare, and put it in ; cut the Lid iti
two, lay it on each Side to fhew what is in it, and
fend it up.
Pigeons a-la-Bafiltc.
Pigeons a la Bafilique.
268 r H J C IC B R
You mufl: obferve to give all thefe Things that you
fend up with Eggs a tart Tafte, put ia fome Pepper,
and garniih with Bacon.
Sr<? make an Amulet of Sweet-meats.
Omelet aux Douceurs.
>EAT twelve Eggs very well, put in Half a Pint
I 5 ol Cream, with a little bait ; drain all through
a Sieve, fet them on a Fire, and ftir them with a
Whifk till they begin to be thicken’d *, then take them
off, and take a Pancake Pan, put in a Piece of But-
ter; then put in Half your Eggs, and drew in fome
minc’d Citron and Lemon Peel, with fome Sugar
put on the red of the Eggs, turn it, and fry it on the
other Side ; difh it, put on it Sugar, Butter, and
Sack.
^0 make a Patty of Cockles or Mufcles.
they are open’d ; take them out, take the Beards off
the Mufcles, make a Brown, put in fome good Gra-
vey, put in fome Vinegar, an Anchovey fhred fine,
with a little Onion, jud tofs them up, let them cool,
dieet your Difli with Puff-pade, put in your Cockles
or Mufcles; you may put in forne Forc’d-meat Balls
made it and bake it ; wafh it over with
of Fifh, clofe
the Yolk of an Egg ; it is enough when the Pade is
bak’d.
•T 0 order and (isw Giblets^
S
as
the Nails, finge the Wings, cut them
you like, clean the Gizards cut off the infide Skin,
into Pieces
the Faggot of Herbs, and difh them up; take out tlie
Beef alfo.
*
2 0 make Mackroney for prefent life.
Macaroni.
T
Wheat
ake fome Flour, and make it into Pafte with
two Eggs, roll it out thin, and cut it like
Straws, about an Inch and a Half Jong; ftc
on a Pint of Milk and a Pint of Cream to boil in a
Stew-pan on a Charcoal Fire ; put in the Pafte firft,
let it be parted Bit from Bit, or it will flick together ^
let it boil till it is theThicknefs of a Cream, flir it
fometimes or it will flick to the Bottom ; fweeten it
with Sugar to your Tafte ; difh it, and ftrew on fome
Cinnamon beat fine and fifted ; garnifti it with Seville
Orange.
^0 drefs Pigeons like Cyfrefs Birds.
Pigeons a la Cipres des Oifeaux.
fmall as
draw
you
can, cut off their Wings to the laft Joint, and cut off'
one Leg ; take out the Bones at the Neck, leaving
the Wing and Leg Bones, finge them, make a Stuffing
of their Livers, a good Piece of Parftey, the Marrow
of one Marrow-bone, a few Chives or Shallot, fome
^
Bread Crumbs ; feafon with Pepper, Salt, Nutmeg,
and Lemon Peel ; put in four Yolks of Eggs, pound
all in a Mortar very fine, ftuff their Bellies with it,
mils
276 T H A C K E
trufsthem as you do a Chicken, for boiling ; Jet the
whole Leg come out at the Vent ; Jkewer them with
two fine Skewers, tie them clofe at the Vents, fiew
them a-la-braife, as you do Fowls ; Jet them be ten-
der, but not too much, let them ftand in the Braifc
till cold, make a Pickle for them of Bran, Salt, Vine-
and White Wine; take out the Pigeons, take the Fat
clean off, ftrain the Liquor they were in, put all into
the Pickle ; you fend any to the Table, garnifti
v.'hen
them with raw Parfiey ; mind to take off the Strings i
boil the Pickle once a Week.
make Black Puddings,
Boudins noir.
T ake
wafh
fome whole Groats, pick them clean, and
them in Water, boil them in Milk
and Water till they be tender, take Care don’t
to fhe Bottom; if there be too much Liquor to
them, ftrain them through a Sieve ; put them into a
Pot or Bowl, ftrew on them fome Salt, ftir them, and
fet them to cool ; then take a clean Thing, put in it
fome Salt, and catch the Blood from the Swine when
it is kill’d, keep it ftirring till it is near cold, mix it
with your Groats, feafon tnenj with Pepper, Thyme,
Penny-rial, and a little Jamaica Pepper ; then fhred
fome Beef Suet very fine, and mix all together ; take
a little of it, and put it into a Sauce-pan, fet it on the
Fire, and tafte it as to Salt or any other Spice or Herbs,
if it wants add more ; you may put in Mace, Nutmeg,
or what you like ; then take fome of the Leaf of the
Flog, cut it into fquare Bits, put it into an Earth-
en Pot, and fait it ; let it lie three or four Hours, or
put it into Salt and Water, which is the beft Way ; Jay
fomething on it to keep it under the Water ; it
docs not only favour the Fat, but hardens it and makes
it cat bettqr yi the Puddings ; ftrain and mix it with
; .
A R T C O O K E R Y. 27c
Boudins blanc.
,
To make Black Puddings another JVay^
Boudins noir d’une autre faeon.
Veau d la Hajlereaux.
OU
Y
Shells.
the fame
may fend Prawns, Shrimps or Crow-Fifli,
Way ; flrft: pick them out of their
Shrimps in Jelly.
Guenietts en Gelle.
Y OU
clean
before
may
*,
fend Oyfters in Jelly the fame
open and blanch them, wafli
them
from their Liquor, and flick them with Lemon
Way as
ART COOKERY.
Raifins ftonM and cut, then fome Dates cut alfo, then
fome Marrow cut in Slices, then lay on more Bread,
and the lame on it as before, till you have fill’d your
Difh ; then boil half Milk and half Cream, beat fix
Eggs, and firain them in then put in a little Salt,
•,
bak’d, ftick the Top with Dates cut thin, and candied
Citron cut alfo bake it an Hour ; you may fend up
•,
27^ r HACKER'
^0 make a Pye cf Larks^ Sparrows^ or any fmall Birds.
Boudin tremhlant.
T ake
boil
a Pint of Cream, and Half a Pint of Milk,
whth Cinnamon, a Piece of Ginger, and
dic’d Nutmeg ;
it
noyem-
;
278 T H A C K E R’ i
NOVEMBER.
To drcfs Soop hi Balnea Maria,
Pot age Balnea maria.
>
|''‘AKE Pounds of Beef, two Pound of Mut-
three
^ Knuckle of Veal
ton, a put all into a large *,
Rafhers of Bacon.
off the Legs, and keep them, then draw it and finge
it ; keep fome of the ftiort Feathers of the Tail
trufs it as for boilin.'z, break down the Breaft Bone, fea-
fon
j
A R T o/ C O O K E R Y. 279
fon it with Pepper and Salt, flcewer if, put a Piece of
Butter into the Belly of it, roaft it about half enough,
and let it cool *, raife a Pye for it, or make it as you
do a Ham Pye •, put in the Belly of the Peacock ten
Yolks of Eggs boil’d hard, blanch half a Dozen
Sweet-breads, cut them in Dice, lay them round the
Bird fo as to make it even at Top, lay over that fome
thin Slices of interlar’d Bacon, and Butter over all
To roaft a Ham.
yambon f'oti.
T
fide,
ARE
Night
pare off
a Ham
in
about half a Year old, foak it all
Water, then pare it clean on the In-
the Skin, cut off the Shank, fpit it, and
l^y it down to roaft, bafte it with a Pint of Rhenifti
Wine put into the Dripping Pan, and bafte it often ;
if the Ham
weigh 141b. it will take three Hours and
a Half to roaft ;
you muft lay it at a good Diftance,
and roaft itleifurely \ fend what Roots or Greens you
like in a bye Difti, or Beans in Saucers, or in hot but-
ter’d Pafte bak’d in Patty-Pans if there is any left •,
off the Bailing, mix it with Gravey, fkim off the Fat,
and put it under the Ham.
ake
T a Breafl of Veal, raife the Flefh from the
Bones and a good Way
under the Skin at the
N 2 thin
28 o t H a C K E
thinEnd, make a Fofc’d-Meat as in the Receipt for
a Lark Pye, wafli the Veal within where you have
made the Incifion, and fill it with Forc’d -Meat, flee wer
it all along with fhort Skewers, and tie it down with
Take
a Ragoo
lard it
for
the Infide of a Surloin, take off the Suet,
with Bacon, and ftew it a-Ia-brafe j make
it of fmall Onions, peel them, and put
them into Sait and Water for two Hours, drain them,
and dry them with a Cloth, flour and fry them in cla-
keep them ftirring till they be brown,
rified Butter,
drain them in a Culiinder, make a Brown for them,
put in fome Gravey, or the Gravey that comes from
the Brafe, ftcim oft' the Fat, put in the Onions, with
fome pickled Girkins or Kidney-beans put in your
;
Fillet of Beef, let all ftew together, Ikim off the Far,
difh it up j
garnifli with Horle-raddifli Icrap’d and let
before the Fire till itgro^ys red lay Pickles betwixt
;
the Raddifli,
To
A R T c/ C O O K E R y. 281
282 T H J C K E s
ing Water, let it boil half an Hour, fkyn off the Fat,
put in your fry’d Bread with two Quarts of Fifh Broth,
let it fimmer all together, ftrain it through a fine
Strainer to keep your Soop from tafting gritty, but if
you let it ffand fome Time after it will prevent that
ybur Stock being thus got ready, take five or lik
Yolks of hard Eggs, the Crumb of a French Roll foak’d
in Cream, four Onions boil’d tender, '
a little ParQey
boil’d and fnred fine, a little Pepper and Salt, grate in
half a Nutmeg, put in a Piece of good Butter, fqueeze
in the Juice of a Lemon, pound all thofe together in
a Mortar, mix it with fome of your Stock cut fame *,
Slices of Bread, dry them before the Fire, put them into
your Soop Difli, with a forc’d Carp, or any other
Fifli you chufe, mix all your Ingredients and Soop
together, put in the Tails of your Crow Fifh, put a
Ladleful or two of the Soop to your Bread, make it
thoroughly hot, difh it up, round your Fifh that is in
the Middle of your Difh ; your Difh being rim’d, and
the Bodies of the Crow Fifh being flufi^’d with Forc’d-
Ivlcat, and gently baked in an Oven, or boil’d a little
in fome of your ftrong Broth ; garnifh the Difh with
them.
There is a Hcceipt before given how to farce your
Fifh. The Fifli that is to be in the Middle of your
Soop is to be done the fame Way take Care to drain •,
Itfrom the Fat, and fkim the Fat off your ^obp before:
you fend it up ; after you have mix’d all your Ingre-
dients together for your Soop j take Care it don’t boil
‘ • • •'
for fear it fliQuld curdle. '
’ * '
* t
; .
I , ui f ' ( t' *
To
2l 0
ART 0/ COOKERY. 283
Bifcuit de Ufion.
them
3B4 r II C K E R *
s
with Pepper and Salt, and put in hard Eggs and But-
ter j when' baked, fill rc with clarified Butter.
UT
C of
fbcct
them off a Rump, hack them- with die Back
a large Knife, feafori them with Pepper and
your Difh with Pa^iffy Pafbe, lay in your
Beef-ftakes, lay Over tliem fonie good large Oyfters,
flrinkle them over with Pariley and a little Hired
Thyme, Hired Onion, drew
fomc Capers wk-h a little
ciiat over ail, lay Butter on that, lid it, and bake it *,
T 9
fickle Cuiumbers like Mangos.
Concombres a la Maniere de Mangoes.
ake
T as
large ones that are ftreight, and as green
you can get them, cut
fkoupoLit the Seeds, make
off the
as ftronp a
Yellow End,
Brine of Salt and
Water, as v/ill bear an Egg, fliift them every other
Pay for nine Days; then put them into a Brafs-Pan,
with fome frefh Salt and Water enough to cover them,
cover them clofe with the Lid of the Pan, and fet
them on a flow Fire to green then take them up, *,
you cut off, clean your Pan, and put them in again,
with as much White Wine Vinegar as will cover them,
put on the Lid, and fet them on the Fire to fimmer
a little, but not to boil put them into your Jar, let
•,
T ake the
make a Brine for
Root Ends,
largeft Bunches, cut off the
and keep the fame
it as before,
Order for nine Days ; boil the iall Brine and put to
it, and it will turn yellow ; then drain it well from the
T ake a Piece
Part of the Ribs, and
of the
Vinegar.
Bifqties and Olios.
. on the hot Ragoo over all. See how the Ragoos are
made, in their proper Places. So fend it up hot *,
T 0
preferve Kidney Beans in Salt.
THACKER*^
funning down amongft the Beans, and fpread it on
with the Back ot a poon ; let it cover the Beans two
r.
they arc warm, and the Butter will rife to the Top ;
let them ftand till they be cold, cork them down, cut
off the Ends of the Corks, ancl Rofin them as you do
Goofberries ; when you would ufe them draw the
Cork, and take the Butter off from the Top, fVrain
them from the Liquor, fet them on hard Water, make
it boil, put in the Peas, boil them tender, tofs them
it tv/o Hours 5
and bake
; clofe yoyr Pye,
all garnifli it,
pravey that they were ftew’d in, taking off the Fat
gnd you may potch fome Eggs, and lay one between
each Saufage, and garnifh them with ftew’d Spinage.
T H AC K E R *
s
Pate d'Cye.
few it up again j
the Back,
finge it well belore you put it into your boiling Wa-
ter 5 when it is quite plump’d up, take it cut, and let
it lie to cool take out the Threads, fcafon it with
•,
Pate de Gigies.
To roafl Larks.
Alciiettes roti.
thcri
;
2^4 THACKER’S
then feme Slices of Veal and Beef, feafon*d with Pep-
per, Salt, fweet Herbs, and Onions j lay in your
Hog’s Feet flit in two ; feafon the Ears, &c. with
Veal and Beef, fcafon’d as below ; put to them a
Pint of Water, a Pint of Vinegar, a Pint of White
Wine ; fet thefri over a flow Fire, cover’d clofe down.
Jet them flew till they be tender; let them ftand to
cool, then take one of the Ears, and cut it into thin
fhreds ; put a Piece of Butter into a Stew pan, and
make a Brown with Flour ; put in fome dic’d Onion,
with a Pint of Gravey, fome Muftard and Vinegar, a
littleNutmeg ; let all flew together till it is the
Thicknefs of a Cream ; then having the Feet broil’d,
put the ragoo’d Ears into the Difh, and lay on the
Feet at Top. How to broil the Feet ; dry them
well with a Cloth ; wafli them over with melted But-
ter, and the Yolks of Eggs; dridge them with Bread
Crumbs, and broil them before the Fife, or brown
them in an Oven.
To broil Herrings.
Harangues grille.
To bake Herrings.
Harangues cuit au Four.
bak’d a3
-
B leaks
Bellies
on
;
their Backs,
we
are a frelh
and
Water
O RDER
Syrrup
Icinglafs, or Caff’s Feet
your Figs
*, make
as direfted for Turkey Figs
a ftrong Jelly of Hartfhorn and
and Icinglafs, ftrain it and
in
R oast fame *,
him
with two
you do
a Phealant
as the Sauce the
or three of his Tail Feathers
ftuck upright in his Rump when you fend him up.
•,
To roafi Teal.
Cercelles roti.
T EALS
the reft that
you’ll find in
are roafted as
mention’d in the
is
of Fare
all
To fiew Pigeons.
T HEbeftWayis
fend
to ftew them a-la-braife, and
them with a Ragoo of Sweet* breads, Mo-
rels, Mufhroonis, Cocks’ Combs, with Forc’d-meat
Balls, Colliflowers, &c. garnifh with Rafhers of Ba-
con. Chickens may be done the fame Way.
Pate de Lievre.
ard
L three
and
Times
two or three Leaps
trufs it,
a-crofs
as for roafting
with
Water, to keep the
in boiling
;
Packthread,
tie it two or
give it
round
,
T H A C K E
a Sage ; make it in a Dilh, or raife it, as you
little
ke; your Pye, and lid it, firft lay Butter all
fill
Brocket en Gellee.
CALE and clean your Pike, turn it round with
S the Tail in its Mouth, indent it on each Side with
«L (harp-pointed Knife ; rub it all over with fome melt-
A gallanted Goofe.
Oye en Galantine.
cool, take the Fat off the Pot, drain it from the Li-
quor, put it into a Bowl, and beat till it is like a
Cream ; take the Goofe out of the Cloth, lay it in
the Dilh, and rubor Jay on the Fat fmoothly j garpifl^
'!V?ith Flowers or any pretty Greens, &c.
PECEM4
503 rUACKER^i
DECEMBER.
To make Plumb Broth.
NoH d faire.
Potage de
W
it
HEN
it,
it is
two Days,
feafori
tie
A R T C D O K E R Y. 301
Saufe Vert.
T AKESpinage and
it
Sorrel, blanch it, and fqueeze
from the Water, pound it with fome Shallot,
then pafs it thro* a Sieve with Veal Gravey or Broth,
which put into a Sauce-Pan and thicken it with aLump
of Butter rubb’d in Flour ; when of a due Thicknels,
fqueeze in fome Lemon, add thereto Salt, Pepper, and
Hnchovy, with Capers. This Sauce is good for boil’d
©r broil’d Chickens, or with Mutton.
Mutton
302 ^ T H A C k E RH
Mutton cueboVd,
Mouton accommode r Ittdien,
T
they
ake
chop
may
a Loin or a
it
Neck of Mutton,
intoCutlets, but
ftick together
do not
Ikin It,
Chickens Chiringras,
Orange Tart.
Tourte d* Orange,
T ake
the Rind
pound them with
eight golden Pippins,
an Orange boiPd tender, half a
of
Pound of Butter, eight Yolks of Eggs w^ll beat toge-
ther, two Whites whipt to a Froth, with Loaf Sugar,
'Nuthleg and Cinnamon pounded, thicken it over the
Stove, put it on Puff Paftc, crofs-bar it, and bake it.
A Water Tart,
^ourte dCeau,
Oeufs a VOzeille.
OACH your Eggs, get fome Sorrel and Spinage
P Juice, put it in a Sauce-pan with a Lump of But-
ter rub’d in Flour, fome Sugar, and two or three
Yolks of Eggs when thicken’d, fqueeze an Orange
•,
'
Sturgeon roajied.
EJiurgeon roti,
T ake
it in
handfome Piece of the middle Part, fleep
a
White Wine, with
half Vinegar and half
whole Pepper and Spices, Slices of Onion, Bay Leaves,
a Faggot of Sweet-FIerbs, Anchovies cut fmali, and
l^alt ; let it marinade twenty-four Hours, fpit your
4
,
ART C O O K E R Y. 505
P ARE gar,
off all the Skin, and marinade
White Wine, Onions, whole Pepper,
and a Clove of Garlic bruisM lard with Slips of Ba-
it in Vine-
Spices,
306 TUACKER’t,
your Mutton and Beef the Marinade, with fooic
ftropg t’rcrh or Gravey, let it itevv Come Time, fkirp
off the Fat, ilraip it through a Sieve, rnake a Brpwn,
pour youi Liquor thereto, put your Mutton and Beef
therein to irnbibe let there be ready prepar^d^ a goo4
*,
UT
upon your Abefs Butter and Rafpings of
P Bread, Parfley cut fmall ; put over that a Lare
of Oyfters, over that Bits of Butter, Rafpings, and cut
Parfley fo on of Oyfters, Rafpings, Parfley, and But-
ter ; when bak’d, pour in thicken’d Gravey, Oyfter
and the Juice of a Lemon*
fir
3o8 . whacker’s
To make an Oatmeal Puddino.
o .
•
T
fhred
ake
Milk
the
the Jargeft Oatmeal,
all
Marrow
Night,
of
Orain
two
it
put it
ake
T Ppund of
twelve ounces of Flour, dry
double-refined Sugar pounded and
it well, n
fift-
ART COOKERY. 3°9
A Pulpatoon of ^ails.
Cailles en Poupeton,
raw,
D fill
a good Piece of
finge, and trufs them’j
their Beilies with a
Butter into a
good Forc’d-meat, put
Stew-pan, put them in
as for boiling^
A R T d?/ C OO K E R Y. 3T.1
Pulpotoon of Woodcocks.
Way.
Becajfes eu Poupeton,
or a Change you may garnifh your Pulpotoon-
F
Lemon
pan with Ringlets ofVermicelly and Slices of
cut in two, between the Rafliers of Bacon
we likewife make Pulpotoons of Sweet-breads, Lamb-
ftpnes, made into Ragoos as before direfted ; fbme-
times with a Partridge in the Middle, Chicken, Wood-
epek, or Bottoms of Artichokes forced, &c.
•R 2
;
312 r H J C K E R* s
Pifiachc Ammukt.
Pijiacho en Omelets
y EAT twelve Eggs, put them into a Stew-pan
IJ with a good Slice of Butter, and Half a Pint o
Cream, fhred three Anchovies fine, beat two Ounces
of Pifiacho Kernels, add it to the Eggs, with a Quar-
ter of a Pint of good Gravey fet it on the Fire, (lir
;
it till pretty thick, put it in your Dilh, and brown it
with a Salamander, or a red-hot Fire-fiiovei the *,
Rabbits a la-h'aife.
Lapins a la Braj-Jc.
Pigeons en Surtout.
T ake your
End where
oranges and make a Hole in the
the Stalk grew, take out all the
Seeds, but not any Palp, fqueeze out the Juice, which
mud be faved, to put to them ; take Care you do not
loofen the Pulp; put them into an Earthen Pot, with
fair Water, boil them till the Water be bitter, iliilting
them three Times, and in the lad Water put a little
Salt, and boil them till they are very tender, but not
to break, take them out and drain them ; then take
two Pounds of Sugar, a Quart of Pippin Jelly, boil it
to a Syrrup, fkim it very clear, then put in your Oran-
ges, fetthem over a gentle Fire, let them boil till you
fee them very tender and clear 5 then put to them the
PA T H J C K E R’ 5
tUI they are clear, heat them every Day till the Sirrup
is thick;
you may put them in Codlin Jelly, or dry
as you ufe them, or put them in Hartlhorn Jelly.
preferue Goejherrics.
Des Grofeilks corfervce.
they look clear take them out one by one, and put
;
R asp the oranges and cut out the Meat boil the
Rinds tender, and beat them fine
Pounds of Sugar, and
take three
a Pint of Water, boil and Ikim
•,
*,
it well then
•, put in a Pound of the Rind, boil it fad,
till the Sugar is thick ; then put in a Pint of the Meat
Te
L ;
p6 T H A C K E
T0 make white ^ince Matinaladei
Marmalade d' Oranges blanche a fair
ARE the Quinces and quarter them, put as much'
P
Pieces, to
Water to them as will cover them, boil all to
make Jelly of, and run it through a Jelly
Bag then take a Pound of Quinces and quarter tbemj
cut all the Hard out of them and pare them, to a
Pound of Quinces,put a Pound and Plalf of Sugar, and
half a Pint of Water j let it boil till it is clear, keep ftrr-
ring and
it, it will break aS much as it fhould be ; when
T ake a
it till it
Pound of Sugar and wet
looks glazed j
it a
then take a Pint of the
little, boil
Jelly
ART <7/ C O O K E R y. 3*7
T ake three
Pounds of Quinces, and three Pound
and three Quarters of fine Sugar, and boil it to*»
getherj Then take two Pints of Pippin Jelly, and puc
to it ; boil it till it is clear, then put it into Glaffes j
you muft coddle your Quinces.-
To make Apricot Pafle.
Pate de Apricots a faire.
T ake
ly; then half boil
nine Pounds of Quinces, and four Pounds
of Sugar j put to
it,
it
take three
three Quarts of Pippin Jel-
Pounds of Sugar and
put to it, and boil it till it looks of a good Colour,
put a Quart of the Juice of Barberries to it, fo put it
into Glaffes.
To dry Bamjins,
Prunes de Damas a Seche,
them off the Fire, and let them ftand till they be cold ;
then let them boil again till they be green ; then mea-
fure it, and put a Pound of fine Sugar to every Pint of
Grapes; let them boil faft till they Jelly, fo put them
into Glafies,
'
M ake
it
a good Orong Jelly of Apples, and run
through a Jelly Bag; then pare a good
many Quinces to your Jelly ; that it ,may tafte ftrong
of the Quinces ; then fet it on the Fire, and let it boil
till the Quinces are pretty well mjeked ; „then run it
Gateauxt de Ora?iges.
S 2 To
.
5'0 T H A C K E R’ s
drop it on Papers.
and let them h.ave two or three boils to make them hot,
put tliem in Pots ciofe cover’d.
To
ART of COOKERY. '32?
Velvet Cream.
Une Cream Veloutc.
ake
T Cream, put it with fome Sugar
a pint of
Stew-pan over the Fire
into a take a Couple
of Gizzards of either Fowls or Chickens, open them
;
and rake out the Skin, wafh it well, and cut it very
fmall i put it into a Cup or otlier Vcfillj put to ic
fome
^22 THACKER'^
fome of your Cream luke-warm, put it near
boil’d
Cinders till it \ then put it to your Cream and
takes
ft rain it off two or three Times ^ put a Stew-pan full
of Water upon the Fire, put the Difn upon a Level up-
on the Water, put your Cream in it, covering it with
another Difh, with a few Charcoals over it ; it being
taken, put it into a cool Place.
/ N
i t J i, ,
A _
Di(h of
•
Fifli.
A
Ro»ft Muttoa
Coefe. Stake
Pye.
. 1
.
A
Leg of Pork
’
foil’d.
A V.al
large Plumb ' Col lops.
Pudeing,
Roafl
Beef.
Second».Day.
-
i
^
Roaft
Partrid-
ges.
Stew’d
Ralberry Peais.
Cteatn.
'Silllbubs
aid*.
Apple*.
Roaft
Hare.
Sills of f a r A
First Course,'
Kfiitfon
Fif.
Cutl^s.
Boil’d
Rabbits.
A
Cdofc. Slie’’<r
Puddios«
A
Round
of Beef
boil’d.
Second Course^
Roafl
Turkey.
Sillabubs.
Stew’d
Rears, Chcefc-ci&rt/
"V
Roaft
Ducks,
BILLS $f FARE,
III. F J R s T C 0 y R s E.’
Fifli
Frieafy’d
Pudding. Rabbiti.
, Roil’d
Pork.
Beef Fry’d
Statlcef*
Loin of
Veal.
Se coND Course^
Partridges.
Cheefc«Cakei. WaUoutj,
Sillabubs.
Appips. Oif\ard«,
'
Wild-Fowl.
^
N! IV. Fj R § T Course,.
FMh.
Tongue. CbickenSf
Pudding.
Surloin
of Beef,
'
S E C Q N D C 0 U R S E,
Roaft
Turkey.
Jellies and
- Pollets,
Cudud:*
Roa(l
I^uck;;.
BILLS cf FARE:
N” V. F I R S T C O U R S K.
Boil’d
Rabbits,
Bread 'of
Pye. - Veal.
• Pig.
Chine of
Mutton
Koalted.
s ECOND Course.
Pigeons.
Cuflards. ,
Apple- Pye*
Sillabubs,
A Di(h of Cheefe
Pippins. Cakes.
Pullets.
•
Leg of
Mutton.
Second Course,
Fricafy’d
Chickens. '
Cuftards, Nuts.
Jellies.
pucks,
/
B I L L.S of FARE.
N° VII. • -
Goofe. Cuftards.
Pudding. . .V-
Skew’d Pear;?.
Prawn. JelUes.
Fricafy’d
Rabbits. ^uts.
' '
>
pigeon
Pye. ^Valnute.
*
Pork. Apple/.
Roaft B^ef.
BILLS of FA R E,
A
Soop Hanca
of Vepifon.
Tonguei. Minc’d
Hare.-
Sweet Boil’d
Bread*. ,
Chicken*.
Harji.
• Paub’4
-
Veal. ^
J?rawn.
Forc’d Scallop’d
PyftersI
Poofe.
^mall Collar'd
-
i^ig. Calf’s- head.
Pork cuc-
l?ob’d.
Muttco Lo^tQett.
Cutlets.
Venifci^
, ,
Pally.
Soop
Rpall ideef.
S 11 L S of F J a Ei
SfCOKD COURSC.
Wood-
Cock?.
Jellies.
Ooiden Wsimits in
Pipping, their Shells.
Walnuts
in Sack.
'
Plummery, Wet
fweet Meats.
Small
Pyramid,
of wet
fweet Meats.
Qrieci fweet Coflards,
Meats.
Sillabubs
a large Pyramid,
and dried
fweet Meats.
Cbske Cakes.
Dried
fweet Meats.
A fmall
Pyramid of
Sillabubs. .
Wet fweet
Meats. Flummery,
Walnnts
in Sack.
Walnuts in Golden
their Shells. Pippins.
Jellies,
Road:
Capons. .
t
BILLS df FARR,
\
Brawn.
Chine of
Muttoh.^
s ECOND COUR s E. ;
'
" ,
Ducks.
Lemon Jelly
and Poll'cts.
Nuts. Apples.
I^abbits.
«, k, ,
N® X. First Course.
FiHi.
Pidding. ^
Pork cuebob' J.
"J
. .
Brawn.
Beef-Stakee. Pyc.
Loin of
Veal.
S E COND'COUR S E.
Partridges.
ni . -'r vV
.1 1
Cuftards, Pipp'ns.
PofTets and
Jellies.
’
Stew’d Apple
Pears. Fye.
Hot
TdrKey..
BILLS of FARE.
N° XI. First Course,’
Fifh.
Puduing, A Loin of
Veal roafted,
Hoofc
R.ialled,
Ham arid
Chickens, Florentaincj
Silrloiri of
Beef.
Second Cours-e,"
Partridges,
Stew’d Cheefe^
Peats. cakes,
Jellies,
Ctift-
ardf. Applejf
Turkey.
b
BILLS of FARE.
N° XII. First Course.'
Soop.
•
t
Fifli, Woodcocks.
Minc’d Pyeii ^
Road Sweet Breadi<
'
Hanch
of Venifon.
Boil’d
Turkey and
Cyders.
Brawn*
Roafl
Goofe.
/
Boll’i
Marinaded
Rabbits.
Ckickedt.
\
. Ham.
' Jellies.
'
Prefsrv’d Quinces. rjunamery.
Flunamery.
Walnuts
, and Sack.
Chcefe Cakes, Fipptni.
'
A little
Walnuts,
Pyramid of Jarr-Rsifini
fweet Meats, snd Almonds.
Wet fweet
Dried
Meats.
fweet Meats.
Sillabubs
a large Pyramid,
Dried fweet
,
Wet
Meats. fweet Meats,
Sillabubs,
a little
. Pyramid,
Walnuts
and Sack, ^ . ,
Pears. Cuuatds.
Rafberrys Prefetv’4
aa0 Cieanif Quingei,
Jellies,
B I L L S tf FAR E.
N°. XIII. First C o u R S E.
Soop. Filh,
( I**
Woodcocks.
Tongue and
Minc’d Pjes.
Udder.
Vcnlfon
Pally.
Fricafy’d Boild Ducks
Rabbits. and Onions.
Ragoo’d
'
Veal.
Mutton cuebob’d. Pig.
Brawn.
Hogs Feet Pulpotoon of
and £ms. Pigeons.
Goofe.
Boil’d Turkey Ro.ift
and Oyllers,’ Sweet Breads.
* Ham.
Orange Boil’d
Pudding. Chickens.
Road Beef,
two Capons.
. '
S EcoND Course •
Jellies.
Preferv’d Quinces. Rafpberry-creatn,
Sillabubs.
. Pears. Dry Sweet-meats,
Walnuts.
A large Pyramid' Filberts.
ofSweet-ineais.
Jellies.
BILLS of FARE.
Nt XIV, '
Firft Cqnrfe. Second Coiirfe.-
Fifli. Ducks,
V •
^
^
• V
Veal Collops* Apple
Pye.
Porkf
'
i
' Walnuts, .
Pudding, ,
‘
-
,
Stew’d Pears,
Chine of
'
' '
Mutton, PolTets,
I’lg* c Appl<*'%»
Pudding. Tartsu
-,r
Brawn.
Tongue and Chickens, Goofe.
1
S e COND COURS E.
Woodcocks.
Tarts, Stew’d Pears.
Pippins. Walnuts.
Capons.
Brawn.
Fry’d • Boil’d Partridges an4
Tripe. ftew’d Ccllery,
Leg of Mut-
ton roafted.
Second Course.
Chickens.
Sillabubs
and Jellies.
lupins. Walnuts,
Ducks,
BILLS of FARE,
N° XVII. First Course.'
'
Fifii,
Brawn.
Pudding, ^are.
\
,
Loin of
Veal.
1
Se COND CoUR S E.
/
Partridges.
Tarts. Walnuts.
Jellies and
'
PofletSi
Pears and Apt>les. Flummvy.
Capons. ’
N° XVIII. First C 0 U R S E.
Ham and
Chickens.
Minc’d Pyes, Smelts. *.
Brawn. Hare.
Pig.
Roafl Beef.
S E C 0 N D C 0 U R s E,
Patridges.
Aimonds and
Kaidns.
Sweet-meats. Jellies.
Sweet. meat*.
Nuts.
Apples. \\ hip’d Po/Tetsji.
Capons,
BILLS FARE.-
tf
Soop.
Veal Collops,
-
Wood -cocks. X
Ham.
Pi*. Leveret.
Brawn.
Mutton Tongue
carabinated. and Udder.
<Tutky and
Oy Iters.
fricafyof Rabbits^ Small
'
white. Pudding.
Roafl: Beef,
Wild-ducks.
Second Course.'
Jellies.
Sweet-meats. Sweet-meats.
White
Sillabubs.
Almond Pippins.
Cheefe-caket.
A large
Pyramid,
Red
Sillabubs,
Jellies.
BILLS of FARE.
N° XX. First Course.
Leg of Pork
boil’d.
Puliling. Calf’s Head Hath,.
Slrugeon..
Second Course.
Partridges. .
Walnu's. Pears.
Jellies. ^
Apples.
Apple-pye.
Chickens.
. Brawn. •
Road Beef.
Second Course.
Turkey. .
Pippins. Jellies.
'
Strugcon.
Poflets. Stew’d Fears,
‘Af^le Pye.
•f
c
^ /L L S of PAR
F IRST COUR S E.
Soop.
Remove,
An Boil'd
Orange Pud- Fowls and Oy-
ding. fters.
A
Ham.
,
Roaft A
Sweet 'breadt Ragoo of Laihb-
withAfpara- ilones. &c.
'
A-
gus.
Chine of
, Lamb, and
(tew’d
A Cucumbers. Pickled
fmall Pij; Salmon.
Roallcd.
BoH’d
Tongue, Ud-
der, &c. A
Cfiller’d PaipotooBi
Beef.
Vcnl-
fon Pa(ty, or
pigeon
Pye.
Cut- Potted
lets a-la-main- Moor Gama.
tenOy»
A
Boil’d Goofe. A
Diih of Broch*
LobAerst
lets.
A
Fillet of Veal
A daub’d.
Ragoo of
Sew’d
Ox Pala-
Soles.
tes.
A
Di(h of Beans
and Ba-
Boil'd con. A
Florentine.
Rabbits.
A
Haunch ofye-
nifon, or Roait
Beef.
BILLS of RARE,
Second Course.
Six
Moor Game.
A
Moulded
White Fricafisy
Fihcers,
of Mufli-
xooms. A
Rais’d Cu-
itard. Six
Three Quails roaft:.
ed.
A
Difh ofSturj-
geon.
Ar.
Green tkhokes.
Peafe.
Ten
Pigeons roaft-
ed.
A
Hanablite SEam> Maekroaey,
bone.
A
Crowcant,
A-
A Iparajusi
Taniey.
Six
fmall Chickens
roaded.
Mar- Scorch'd
low Pa, Qreazp.
file*.
Col-
J<?i’d Eels,
Six Three
Land Rale^ Turkey Poutj
roaAed, loaiied.
Cheefe
Cakes?
Fri-
Fry’d cafey of
'I'pafts.
A
i^cyeret roaft-.
BILLS of FARE,
'
Fhe Desert.
-
lies ot different
Colours.
Nec- Apri-
tar ioee. cots.
Sil-
labubs,
&c.
Cherries
Giapes.
A
Pj’raniid of Sweet-
meats.
Co-.fe- White
beuies. Strawberries.
•v
A
Pyramid of Sweet-
meats.
Pre-
A ferv’d Girkins
MciloR.
A
Larpe Pvramid of
dry Sweet-
•
meats.
Pre-
A .
Pine' Ap-
fcrv’dAngeli-
ple.
C3.
A
Pyramid df Swtet-
mcats.
A Plumbs.
Citron.
-'A
Pyramid of Sweet-
nuats. ;
Tur;
key F igs in Jd!y. CurrantB.
riSiSil-
laKubs,
&c.
Pcachea.
Pearv
Jel-
lies as at
Tof,
BILLS of FARE,
A Dinner for the Grand Jury, when there was no
'
. Refidence.
Fifli. Turkey.
Fowls. CuHards.
Pudding, Flummery,
A Leg of , Cheele-cakes,
• Pork boil’d.
/
Soop.
Salmon, Hanch
of Venifon,
Puddings cf Wild ducks. Rabbits a Is
feverdi Sorts. Cream.
Veal Olives.
Koafl Tongues. Hogs Feet and Eats.
A Herrico
Roaft Sweet-breads. of Mutton.
Lobfters.
Boil’d Turkey
Colour’d Palates. and Cellery. Marrow- bones.
Ham.
Boil’d
Florentine.
Chickens. ,
Soop.
RHImon, Roafl.
Beef, Capons.
Sillabubs.
Citron.
Wet fwcet
Meats.
'
Lemon
Cream.
Almond Cakes.
Rafp PulTf.
A large Pyramid.
Tarts.
Wafers.
Orange Cream.
Wet Sweet-meats.
Citron 1
..
Sillabubs.
Walnuts.
Golden Pippins.
A fmall
Curds and Pyramid.
C'leanp. Ptcfetx’d
Jellies.
BILLS of PA R E.
Soop.
Rsmove,
Hanch of
Venifon,
Daub’d
Ducks.
A Pulpotoca French
with Brochletr Peas.
round.
Sturgeon.
Turkey and
Crab LoTesr Ilew'd Cellerf.
• Friccandox of
Vcak
Laoibs-fry,
A Leveret.
'
A roafted
Pigeon Pyc*
IWacksronejr
Italian
Patmafan.
Artichokes.
Roaft T onguc
and Claret
Sauce.
Stew’d or
Pig.
fcollop’d OyilevJ.
Potted
Jloor-game.
Eggs in
Boil’d Chicken*
Crampine.
and Coliyfiowers.
Ham with
Patties of
. Creens.
Mutton Cutlets Sprnage
inarinatfed,
Tart.
Oefert.
Soop.
"Wlld-fowlj Fifh.
A Pyramid of
F/nit. Fruit.
Sweet-meats.
Fruit. Fruit.
Hsm. white Veal Colloji,
Tarts with
Crowcant Covers.
Turkey. Pigeons comport.
>
V ; =V
Blammangc.
"1
Fried Soles,
p ,
Venifon
Wild-fowl. Chcclc-C^kcSt Faily.
Fruit. Fruit,
Fiuit. Frolt»
Pyr.inji<3, ditto,
B.I LLS ef FAR E.
The Dinner at Nevvcaftle, continued
Fruit. Finit.
Lobfters.
Frkandjux of Veal, Pulpotoon.
Cheefu- cakes.
Vetiifon Fried Soles,
Pally. \V iU-luwU.
. Sturgeon.
Fruit. Fruit.
Fruit. Fruit.
Dried Tongue
Lamb and ftew’d and Butter.
Cucunabcts. A Cbumo of
Beef roafted,
Blammange.
Fruit. Fruit.
White Veal
Collops, •
Pyramid, of ditto.
Fruit.
d
'A Bill of F A RE for famarf.
Soop.
Remove
Pud- FHIj. Cair*
dings of Head’ Haft,
Sorts.
A Boil’d
Ham with Fowls and
Boil’d
Patties of Roots Sprouts.
Turkey and
Oyfters. and Greens
round it. A
Florentine, or minc’d
Mut-
Pyes.
ton Cut- A
lets.
Surloin- of Beef
roaded.
Apples
Ralberry Two in Jelly.
Cream. Wiki-Ducks
roafted.
Sec ON D C O U R S E.
Four Partridges
roalied.
Apple-pye, Jellies.
A Pyramid of
Sweet 'meats.
Sillabubs. Mariovr-Pudding,
A Hen, Turkey,
with Egga.
A Bill of FA R E for March*
Vermicelly Soop.
Remove a Brealt of
A Herricge. Veal Ilew’d white. A bait’d Plumb-
pudding.
A Leg of Lamb
fried Tripe.
Stew’d Solei.
forc’d and Cutlets.
Roaft Chickens. •
Macluroney. Afparagur.
Tanzy. Cuftardg.
Pigeons Ruff’d
and roaffcd.
A (Quarter of
A drefs’d Sajlet. Lamb roalted. Picklei.
Se CQND COUR S E.
Young DuckKns
with green Sauce.
Rice Cream iu Welch Flmnmvj;.
Rafp-jelly.
Rofafolis of
Alparagus.
A Pyramid of
Spinage.
Sweetemeats.
4Imond Sap^^. i
1
Cream, call ’4
Young Rabbit! Foul Cres?3,
foaffed.
'A Bill of FARE fcr
A Green
Puree Soop-
* Turbet or But.
Lama'S Trottf's
A Rice
marinaded, fplit
Pudding with or
Ramkins.
and fri;d. witliotit Currants.
Four yminp
,
Rabbits boil’d with
Veal Olives. • Afparagus
a>laCieatn.
A Chine of
^
'Mutton.
/
Second Course.
4A:
Young Turkey
roafted.
. '.f
Peas.
r'cfcrt.
A green Appricot
Tart.
Turkey Figt
Ainiond
in Syripp.
CullardSt
Duckllns.
-
Soop,
An
Bourgeois
*
Firlt Remove, Roaft
Pike, or what other
Fifh yon can get,
Second Remove,
Four Moorgame,
by fome called,
iJeath Pouts.
Hare Chitltens
Collop:, &c. and Rice,
Patte of
A \VeftphaIla
Potatoe
Sweetbreads,
JIam, with Wind-
Pudding.
ier Beans.
A Hanch of Vc'
nifon roalted.
Three Turkey
Pouts.
Second Course.
Jellies.
Pyramid of wet
. ^wcct-ni.eats.
Pvramid of dried
Swcct-mcats.
Cheirics. Clouted Crean?.
Pyramid of wet
Sweet-meats.
I'^lerv’d Cucum- Straw-
^ bers. Psrrics.
, . JcHic?.
Ami of FARE for July,
A Sdop Purcf- of
Artichokes. Re-
Chickens the move Ling, Rabbits
Barbary way. f-la.Saingars^^.
Skate or Thora
Backs.
a-la-Royal.
Second
C
Course.
Six Qualls roaded.
Cherries. Appricoti.
Cray-fi(h Soop.
Beef, a-la-Mode,
4 white Fricifey of '
remove, roalt PiUc. Pullets a-U-Smuher-
Pigeons, '
gall with Oyftets.
Se COND COUR S E.
Two PheafantS
roaded.
Chet riel. • Peacher,
Pears.
Si.'t grey Plovers Red PluSibt.
roaded.
A Bill of F ARE for Stptembsrl
Jacobi ne Soop,
the Italian Way.
A Pye of Mutton Remove a Mackarel. A Hare ia
Olive*. Puree.
A Goofe roafted.
- '•
Second Course.
Weet Ears, or
Crape*. Teals. Black Caps.
S E coND Course.
Wood-cocks, &c.
A Mellon, Peaches,'
FriiS
/ A Tart of difTerent BroiPd Sweet-breads.
Sorts of Fruit.
Pear*.
China Orange*.
Roafl Pigeons.
A Billfif FA R'E for Novekber,
Soop dreft in Bal-
Mufton ncom'ariae. Re- • A Breafi of Veal a-la>
a-ia-t'orce. Snjichergall.
move Stew’d Carp.
Second Cour S E.
A black Moot-
Rafpberry cock roallcd. Turkey
CKam. Figs in Jelly,
Pick! Si Sillet,
roallcd.
s eCond Cour S E.
T wo Wild Ducks
roallcJ.
Pears. JslJiea.
Sweet -moats.
A Turkey larded.
/
240
ARMY
MEDICAL LIBRARY
Cleveland Branch