Broth in again; flice fix French Rolls, the Crumb only, and mittony it, that is, foak it in fome of the Fat of the Broth over a Stove a Quarter of an Hour, then put in five Pounds of Currants well washed, five Pounds of Raifins, and two Pounds of Prunes; let them boil 'till they fwell; then put in three Quarters of an Ounce of Mace, half an Ounce of Clo es, two Nutmegs, all of them beat fine, and mix it with a little Liquor cold, and put them in a very little while. Take off the Pot, and put in three Pounds of Sugar, a little Salt, a Quart of Sack, and a Quart of Claret, the Juice of two or three Lemons. You may put in a little Sagoe if you like it. Pour this into earthen Pans to keep it for Ufe.

G

Another Plumb-Pottage.

ET two Gallons of ftrong Broth; put to it two Pounds of Currants, two Pounds of Raifins of the Sun, half an Ounce of Sweet Spice, a Pound of Sugar, a Quart of Claret, a Pint of Sack, the Juice of three Oranges and three Lemons; thicken it with grated Biskets, or Rice Flour, with a Pound of Prunes.

BOLL

A White Soop.

OIL a Pound of Rice tender in Water and Milk, then put it in 2 Quarts of ftrong Broth, Herbs, Balls, a French Roll cut in Dice and all fryed; feafon it, and put a forced Chicken in the Middle.

To

To make a Veal Glue, or Cake Soop, to be carried in the

Τ

Pocket.

AKE a Leg of Veal, ftrip it of the Skin and the Fat, then take all the mufcular or fleshy Parts from the Bones; boil this Flesh gently in fuch a Quantity of Water, and fo long a Time, 'till the Liquor will make a ftrong Jelly when it is cold: This you may try by taking out a fmall Spoonful now and then, and letting it cool. Here it is to be fuppofed, that tho' it will jelly presently in fmall Quantities, yet all the Juice of the Meat may not be extracted; however, when you find it very ftrong, ftrain the Liquor through a Sieve, and let it fettle; then provide a large Stew-pan, with Water, and fome China Cups, or glazed Earthen Ware; fill thefe Cups with Jelly taken clear from the Settling, and fet them in a Stew-pan of Water, and let the Water boil gently 'till the Jelly becomes thick as Glue: After which, let them ftand to cool, and then turn out the Glue upon a Piece of new Flannel, which will draw out the Moisture; turn them once in fix or eight Hours, and put them upon a fresh Flannel, and fo continue to do 'till they are quite dry, and keep it in a dry warm Place: This will harden fo much, that it will be ftiff and hard as Glue in a little Time, and may be carried in the Pocket without Inconvenience. You are to use this by boiling about a Pint of Water, and pouring it upon a Piece of the Glue or Cake, of the Bignefs of a small Walnut, and stirring it with a Spoon 'till the Cake diffolves, which will make very ftrong good Broth. As for the feafoning Part, every one may add Pepper and Salt as they please, for there must be nothing of that Kind put among N° 10

E e

the

the Veal when you make the Glue, for any Thing of that Sort will make it mouldy. As we have obferved above, that there is nothing of Seafoning in this Soop, fo there may be always added what you defire, either of Spices or Herbs, to make it favoury to the Palate; but it must be noted, that all the Herbs that are used on this Occafion, must be boiled tender in plain Water, and that Water must be used to pour upon the Cake Gravy instead of fimple Water: So may a Dish of good Soop be made without Trouble, only allowing the Proportion of Cake Gravy anfwering to the abovefaid Direction. Or if Gravy be wanted for Sauce, double the Quantity may be used that is prescribed for Broth or Soop. There has been made a Cake Gravy of Beef, which for high Sauces and ftrong Stomachs, is ftill of good Ufe; and, therefore, we fhall here give the Method of it.

GE

To make Cake Soop of Beef, &c.

ET a Leg, or what they call, in fome Places, a Shin of Beef, prepare it as prefcribed above for the Leg of Veal, and use the muscular Parts only, as directed in the foregoing Receipt; doing every thing as abovementioned, and you will have a Beef Glue, which, for Sauces, may be more defirable in a Country Houfe, as Beef is of the strongest Nature of any Flefh: Some prescribe to add to the Flesh of the Leg of Beef, the Flesh of two old Hares, and of old Cocks to ftrengthen it the more; this may be done at Pleasure, but the Stock of all these Cakes Gravies or Glues is the Firft. Thefe, indeed, are good for Soops and Sauces, and may be enriched by Sellery, Chervil, Beat, Chards, Leeks, or other Soop Herbs. A little of this is alfo good to put into Sauces, either of Fleth, Fifh

or

or Fowl, and will make a fine Mixture with the travelling Sauce.

}

CHAP. XVI.

Of FISH.

The Times when Fifh are in Seafon.

SE
EVERN Salmon, in Seafon from Alhollandtide 'till
June.

Thames Salmon, in Seafon from April, and allowed to be caught to Holy-Rood, the 13th of September.

Sturgeon, catch'd in the Eastern Parts, in April, May, and June, (excellent Fish roafted fresh) but chiefly eaten pickled, moft caught at Hamborough, and at a Place belonging to the King of Pruffia, called, Pillow: Sometimes catch'd in the River Severn, and now and then in the Thames.

Turbut, in Seafon all the Year, but fcarce in the Months of December, January, and February.

Carp Spawn in May, in Seafon all the Year, at fome Place or other: Thames Carp reckoned the best.

Whitings and Cod, in Seafon here chiefly in November, but in the Northern Countries longer.

Lampreys, in Season from Christmas to June, to be potted; catch'd in the River Severn.

Mackarels, in Seafon the latter End of April, and continue May and June.

Lobsters and Crabs, come in in August, and hold 'till Christmas, which is called the first Season; and from Christmas to June, is called the fecond Season.

Oysters, in Season from the Beginning of September to April.

Herrings, in Seafon in June, but the biggest Season when in full Roe is in September, October, and November.

Trouts, in Seafon in April, May, and the Beginning of June: Hampshire the chief Country for them.

fon.

Soles, Thornback, Crawfish, and Eels, always in Sea

A

SALMON S.

To dress Salmon au Court-bouillon.

FTER having drawn and cleaned your Salmon, fcore the Sides pretty deep, that it may take the Relifh of your Court-bouillon the better: Lay it on a Napkin, and feafon it with Salt, Pepper, Cloves, Nutmeg, Onions, Cives, Parfley, fliced Lemon, Bay-Leaf and Bafil. Work up the Quantity of about a Pound of Butter with a little Flour, and put it into the Belly of the Salmon; then wrap the Salmon in the Napkin, bind it about with a Packthread and lay it in a Fish-Kettle, of a Size proportionable to the Largenefs of your Fish; put to it a Quantity fufficient to boil it in, of Wine, Water and Vinegar, and fet it over a quick Fire: When it is done enough take it off, and keep