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Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.

Then put in some Sugar, and some Spice beaten small, a little Lemon-Peel cut very fine, and a little Salt, and a good quantity of Grots, or whole Oat-meal, steep'd a Night in Milk; then mix these all together, and add as many Currans pick'd clean from the Stalks, and rubb'd in a coarse Cloth; but let them not be wash'd.

Take Orange-Flowers, or Lemon, or Citron-Flowers; gather them, when the Dew is upon them, in the Morning, because the Leaves of them will be then full, and then they are best to use, when the Leaves are pick'd off, and then the Dew will be gone; but if they lie a Day, they will shrink, turn bitter, and of a yellowish brown Colour.

Serve this up hot. SHEEP'S RUMPS with Rice. Stew the rumps very tender, then take 'em out to cool, dip them in egg and bread-crumbs, and fry them a light brown; have ready half a pound of rice, well wash'd and pick'd, and half a pound of butter; let it stew ten minutes in a little pot; then add a pint of good gravy to the rice and butter, and let it stew half an hour longer; have ready six onions boil'd very tender, and six yolks of boil'd eggs, stick them with cloves; then place the sheep rumps on the dish, and put round them the rice as neatly as you can; place the onions and eggs over the rice, so serve it up hot.

The Rennet is made of the Calves Bag, which is taken as soon as the Calf is kill'd, and scour'd inside and outside with Salt, after having first discharg'd it of the Curd, which is always found in it; this Curd must likewise be well wash'd in a Cullender with Water, and the Hairs pick'd out of it till it becomes very white, then return the Curd again into the Bag, and add to it two good Handfuls of Salt, and shut the Mouth of the Bag close with a Skewer, then lay the Bag in an Earthen-Pan, and cover it close, and keep it in a dry place; this will remain fit for use twelve Months.

And dashing my left fist on the nose of a watchman who would have seized me, I clear'd a space with Anthony's sword, made a run for the casement, and dropp'd out upon the bowling-green. A pretty shout went up as I pick'd myself off the turf and rush'd for the back door.

I say, if such mistakes can be made in a place where so many People of fashion travel continually, it is not likely that Morilles or Truffles will be received with more favour than my Mushrooms; and I believe that some of the greatest Niceties of our Country may ever remain unknown, without a Work of this nature, which I have pick'd up inch by inch, viz. in my Travels.

For certain years, perhaps, John Shakspeare moved on in darkness and sorrow: "His familiars from his buried fortunes Slunk all away; left their false vows with him, Like empty purses pick'd; and his poor self, A dedicated beggar to the air, With his disease of all-shunn'd poverty, Walk'd, like contempt, alone."

The coffin, in short, was stuff'd with Delia's silverware. I had pick'd up a great flagon, and was turning it over to read the inscription, when Matt. Soames call'd to me, and pointed over the hill in front. Above it the whole sky was red and glowing. "Sure," said he, "'tis a fire out yonder!" "God help us, Matt. 'tis the House of Gleys!"

The reader will recognise many old acquaintances, but he need not touch his hat, lest, his politeness weary him. These old stories are but "pick'd to be new vann'd." Hierocles' Facetiae. An irritable man went to visit a sick friend, and asked him concerning his health.