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In great Families it is sometimes made of Beef, but a Leg of Pork is much preferable; and in smaller Families the Bones of Pork, as they are called. And the Shin and Hock of a Leg of Pork, after they have made Sausages, may be had at the Sausage-Houses: these boil'd for a long time, will afford a strong Jelly Broth, but they are hard to be met with.
To be served hot, either with Venison Sauce, made of Claret boil'd with Cinnamon, and sweeten'd with Sugar, or with Gravey Sauce, with a little Wine in it. To roast a Calf's Liver, another way. From Mrs. Take a Calf's Liver, as before, and stuff it as above, only with this Alteration in the Stuffing.
Garnish your dish with crisp parsley and lemon. To broil PIGEONS whole. Take your pigeons, season and stuff them with the same stuffing you did jugg'd pigeons, broil them either before a fire or in an oven; when they are enough take the gravy from them, and take off the fat, then put to the gravy two or three spoonfuls of water, a little boil'd parsley shred, and thicken your sauce.
Take a Quart of Milk, and when it is boil'd, put in the Yolks of eight Eggs well beaten with the Whites of six. Put not in the Eggs while the Milk is too hot, lest they curdle.
To make QUINCES WHITE another Way. Coddle your quinces, cut them in small pieces, and to a pound of quinces take three quarters of a pound of sugar, boil it to a candy height, having ready a quarter of a pint of quince liquor boil'd and skim'd, put the quinces and liquor to your sugar, boil them till it looks clear, which will be very quickly, then close your quince, and when cold cover it with jelly of pippens to keep the colour.
It refuses no Grounds, unless the barren Sands, and when planted in good Ground, will repay the Planter seven or eight hundred fold; besides the Stalks bruis'd and boil'd, make very pleasant Beer, being sweet like the Sugar-Cane. Yet there is a sort of perfum'd Rice in the East-Indies, which gives a curious Flavour, in the Dressing.
SHEEP'S TONGUES broil'd. The tongues being boil'd, put a lump of butter in a stew-pan, with parsley and green onions cut small; then split the tongues, but do not part them, and put them in the pan, season them with pepper, herbs, mace, and nutmeg; set them a moment on the fire, and strow crumbs of bread on them; let them be broil'd and dish them up, with a high gravy sauce. To lard OYSTERS.
From Lady M. Take the Breast of a Turkey, a Chicken, or the Lean of some Veal that has been roasted rather than boil'd; but if that happens, it will still do. But however it is, take none of the Skin, nor any Fat.
But if you would have your Marmalade fine for Glasses, then, when they are boil'd tender, take them out of the Liquor, and beat them well in a Marble Mortar, and rub them through a Sieve; then put to them a Pound of fine Sugar, and stir them well in the Liquor; boil them quick, stirring them all the while, till they grow thick.
Shure, it's pleasant to hear the frogs croakin', When the sun's going down in the sky, And my Judy sits quietly smokin' While the praties are boil'd till they're dhry. Och! thin, if you love indepindence, And have money your passage to pay, You must quit the ould counthry intirely, And start in the middle of May. Stern Disappointment, in thy iron grasp The soul lies stricken.
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