If you will keep them above four days, you must
make the pickle sharp with Vinegar.
VERY GOOD SAUCE FOR PARTRIDGES OR CHICKEN
To ordinary Sauce of sliced or grated-bread soaked in good Bouillon, with
Butter melted in it, put Gravy of Mutton, and a Cloven-Onion or two, to
stew with it whiles you put it upon the fire to heat anew. Then take out
the Onion, and put in some Limon sliced, or juyce of Limon, and some white
Pepper. You put in his proportion of Salt before.
TO MAKE MINCED PYES
Take two Neats-tongues, and boil them. Shred them with Beef-suet, and put
in Cloves and Mace, beaten very small, with Raisins, Currants and Sugar;
you must mingle them before you put in your Suet. Fat double tripes boiled
tender, then minced, make very good Pyes.
TO MAKE A FRENCH BARLEY POSSET
Take two quarts of Milk to half a pound of French-barley; boil it, until it
is enough; when the Milk is almost boiled away, put to it three Pintes of
good Cream. Let it boil together a quarter of an hour; then sweeten it; and
put in Mace, Cinnamon in the beginning, when you first put in your Cream.
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