MIN

A general Sauce.

INCE a little Lemon Peel very finall, a little Nutmeg, beaten Mace, and Shalot; ftew them in a little White Wine and Gravy, fo melt your Butter therein; if it be for Hafhes of Mutton or Fish, add Anchovies, a little of the Liquor of ftewed Oysters, and Lemon Peel.

The best Way to beat up Butter for Spinage, Green Pease, or Sauce for Fish.

AKE two or three Spoonfuls of fair Water, and put it into a Pipkin or Sauce-pan, there must be no more than what will just cover the Bottom of the Veffel: Let this boil by itself, as foon as it does fo, flip in half a Pound of Butter; when it is melted, remove your Pipkin from the Fire, and holding it up by the Handle, shake it round ftrongly, for a good while, and the Butter will come to be fo thick, that you may almoft cut it with a Knife; Then fqueeze fome Lemon or Orange into it, or else Verjuice or Vinegar, and heat it again, as long as you please, over the Fire. It will ever after be thick, and never grow oily, tho' it be cold and heated again 20 Times: If you would have Spinage, Pease, or Fish boiled the ordinary Way, you may take fome of their Liquor instead of Water.

put

in

Having put this Butter to boiled Peafe in a Difh, cover it with another; then shake them very ftrongly, and a good while together: This is by far the best Method that can be ufed to butter Peafe, without putting in (as is commonly done) Butter, to melt in the Middle of them, for that will turn to Oil, if you heat them again; whereas, this Sort

will

will never change. Therefore it is moft expedient to make ufe of fuch thickened Butter upon all Occafions.

To burn Butter for any Sauce.

ET the Butter over the Fire in the Sauce-pan, and let it boil 'till it is as brown as you like it; then shake in Flour, ftir it all the while; fo ufe it for any Sauce that is too thin.

I

Fowls and Rabbits, &c. when in Seafon.

N January, February, and March, Turkey-Poults, Green-Geefe, Ducklings, fmall fat Chickens, fome Pigeons, tame fucking Rabbits, Pheasant and Partridge with Eggs, are in Seafon. And in March, Leverets, Wild Pigeons, Wild Rabbits. In April, May, June, the Chickens come to be large Fowls, fo that Turkies, Geefe, Ducks and Fowls are in Seafon all the Year.

In July and Auguft, Wild Ducks that fhed their Feathers, which are called, Flappers, or Moulters, come very fat; and at the latter End of the Year moft Sort of Fowls, both Wild and Tame, are good and in Seafon, as Swans, Bustards, Wild-Geefe, Brand-Gees, Wild Ducks, Teal, Widgins, Shufflers, Penteals, Easterlings, Heathcocks, Woodcocks,

Woodcocks, Snipes, Plovers, Larks, Quails, Black-Birds, Thrushes, Felfairs, Pheasants, Partridges, Bittern, Geese, Tame-Ducks, Cock-Turkies, and Hen-Turkies, Capons, Virgin-Pullets, and Hens with Egg, and Chickens, likewife Hares and Rabbits.

Note, That the Cock-Turky is out of Seafon after Chriftmas, but the Hen continues in Season 'till Eafter, and is with Egg all the Spring.

PICK

TURKI E S.

A young Turky with Oysters.

ICK your Turky, draw it and finge it neatly, cut the Liver of it into Bits, and put it in a Stew-pan, together with a Dozen of Oyfters and a Bit of Butter, feafoned with Salt, Pepper, Sweet Herbs, All-fpice, Mushrooms, Parfley, and Chibbol; let it be a Moment over the Fire; then stuff your Turky with these Ingredients, and let it be blanched a little as before, then fpit it, then tie over it Bards of Bacon and Paper; mean while, have a Ragoo ready for your Turky; make it thus: Take three Dozen of Oysters, and blanch them in boiling Water, drain them, take off your Bards, then put in a Stew-pan fome Effence of Ham, and fet it a boiling; fkim off the Fat, taste it, and put this with your Oyfters into another Pan: When your Turky is roafted, dish it up, and put your Ragoo over it, with the Juice of a Lemon; let it be relishing, and serve it up hot for a first Course.

A young Turky with Oyfters, and Crawfish Cullis.

ET a young Turky, and order it as that before; but instead of ufing Effence of Ham, you may put a Crawfish Cullis over it, with the Juice of a Lemon; let it be relishing and ferve it up hot for the first Course.

A young Turky with Oysters after the Dutch Fashion.

OU must take a young Turky ordered as that above,

You

put it to roaft, make a Ragoo with Oyfters as followeth: Blanch as many Oyfters as you please, take out the Beards; then put Butter in a Stew-pan, with about half a Spoonful of fine Flour, and a Drop of Gravy; feafon the whole with Salt, Pepper, Nutmeg, with a little Vinegar; as foon as your Sauce is thickened, put in your Oyfters, and let it be relishing. When your Turky is roafted, dish it with your Ragoo over it; ferve it up hot.

O

Young Turky roafted with Shalots....

up

RDER your Turky as thofe before; the Shalot only makes the Difference: Your Turky being roafted, make a Sauce thus; Warm fome Shalots cut small in a Stew-pan with Gravy and Cullis, fome Juice of Lemon and pounded Pepper, and ferve up your Turky hot, pouring this Sauce over it.

A young Turky roafted with Mango's.

RDER your Turky as that before, the Ragoo only makes the Difference. Take fome Mango's, the fofteft you can get, take off the Flesh by thin and small Slices, take out the Infide, and blanch them in boiling

Water;

Water; then put them in fresh Water, put them in a Stewpan with fome Effence and Gravy, and let them have a Boil. When your Turky is ready, difh it up with your Mango's over it, and ferve it up for a first Course.

Young Turkies with Chefnuts and Sausages.

RDER a Turky-Poult in the fame Manner abovementioned; but befides the Stuffing, put in the Body of this Turky a good many Chefnuts; after they have been in hot Embers peel them, with fmall Sausages; then blanch it with Slices of Bacon and Paper round it; put it on the Spit, and take more of the fame Chefnuts, and put them in a Baking-pan, with Fire under and over, then put them in a Stew-pan with fome Broth, let them ftew 'till they are done; then take out the Broth, and put in a Ladle full of Effence, fome Cullis and Gravy. Your Turky being roafted, dish it up, put your Chefnuts over it, and serve it up hot for the first Course.

Young Turkies with Saffron after the Polish Way.

GE

NET a young Turky, draw it, trufs it, and fpit it with Slices of Bacon and Paper round it; then put in a Stew-pan Slices of Onions, and boil them with fome Broth; being done, ftrain them off, and if they are too thick, put fome more Broth to them; and these Onions must be as thick as an Effence of Ham; then put a very little pounded and dryed Saffron in a Cup, mix it with a little pot Broth, and pour it by Degrees into your Cullis 'till it begins to have a fine Colour, but not too deep: Your Turkies being taken off, cut off the Wings and the Legs, and put them in your Cullis: Serve them up for the first Courfe.