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Let the Fish be fry'd after the common manner, and when they are cold lay them in a Dish, and pour on the following Pickle: Water and Vinegar equal quantities, Jamaica Pepper, Pepper and Salt, a little Mace, a few Bay-leaves, and some White-wine: when these have boiled together, pour the Pickle on the Fish while it is not too hot; these eat extremely well.
Crosse's, a Genouese Merchant, at the Genouese Arms in Katherine-Street, in the Strand, London. In this Month gather Elder-Flowers when they are dry, and pick them from the Stalks; let them dry in the Shade, and then put an Ounce to each Quart of White-Wine Vinegar, to stand in the Vinegar for two Months, then pour the Vinegar from them for use.
To fry the Roots of Red Beets. Wash your Beet-Roots, and lay them in an earthen glazed Pan, bake them in an Oven, and then peel the Skin off them: after this is done, slit them from the Top to the Tail, and cut them in the shape of the Fish call'd a Sole, about the thickness of the third part of an Inch; dip these in a thick Batter, made of White-Wine, fine Flower, sweet Cream, the Whites and Yolks of Eggs, rather more Yolks than Whites, some Pepper, Salt, and Cloves beaten fine, all well mix'd.
If you use them in Guts, take special care that the Guts are well clean'd, and lie some time in a little warm White-wine and Spice before you use them; if any Herb happens to be disagreeable in this Mixture, it may be left out, or others added at pleasure. The following Receipt to make Sausages of Fish for Fast-Days, I had at Bruxelles, which I have experienced to be very good.
"My uncle, rest his soul! when living, Might have contrived me ways of thriving; Taught me with cider to replenish My vats, or ebbing tide of Rhenish; So, when for hock I drew pricked white-wine, Swear't had the flavour, and was right-wine." Destiny, however, had decided the nephew's fate otherwise.
Cut your Hare in four or eight pieces, and slit the Head; fry it a little in Hog's Lard, and then put it to stew in an earthen glazed Vessel, with Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Herbs, and a slice or two of Lemmon-Peel; keep this close covered, and stew it gently till 'tis tender, then strain off the Sauce, and brown it with fry'd Flower, or burnt Butter: pour the Sauce hot over the Hare, and serve it With a Garnish of Lemmon in Slices; but if you would have your Sauce of brighter Colour, instead of the burnt Butter, or fry'd Flower, thicken it with the Yolks of three or four Eggs.
Raspberry Vinegar, and its uses. Put two pounds of raspberries in a large bowl, and pour on them two quarts of white-wine vinegar; the next day, strain the liquor on two pounds of fresh raspberries; let this stand a day, and strain it into a stone jar; to each pint of the liquor put a pound of loaf sugar; stir till it is dissolved, and put the jar in a sauce-pan of water, which keep boiling for an hour; skim it, and bottle it when cold.
Then put them boiling hot into the pickle, which must be made of equal quantities of white wine and white-wine vinegar, with white pepper and allspice, sliced ginger and nutmeg, and two or three bay leaves. When it boils up, put in the pigeons. If they are small, a quarter of an hour will do them; if large, twenty minutes. Then take them out, wipe them, and let them cool.
It will work again in this second barrel. After other 24 hours draw it into another barrel, and then it will be clear and pale like White-wine. Stop it up close, hanging a bag of bruised spice in the bung; and after five or six months, it will be fit to drink. And then proceed with this tincted water, as is said above. You may make your Liquor as strong, as you like, of the fruit.
Acetic acid, or white-wine vinegar, rubbed over the skin, produces a similar increase of insensible perspiration, and may be used without fear of injury. This done once a week will go far to reduce sensitiveness to cold.
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