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Of new foods he imported molasses at 35c. per gallon, oranges at 2c. each, which he seems to have sold only one by one, sugar at 6c., tobacco at 12c., alum, tea at 85c., salt at $1 per bushel, pepper, all-spice, raisins, salt-peter, pearlash, castile soap, hard soap, paregoric, ginger, logwood, vitriol, cinnamon, snuff, sulphur, cloves, mustard, opium, coffee, loaf sugar, watermelons, and seeds for beets, lettuce, parsnips.
The following is also a very good one: Take a pound of lean Beef, boil it in about three pints of Water with an Onion, a Bunch of sweet Herbs, some All-spice, Pepper and Salt, till the Beef is boil'd half enough; then cut the Beef in several places to let out the Gravey, and continue to boil all those till the Liquor has lost a third part; then add a little Claret to it, and strain the Liquor through a Sieve, pouring the Gravey hot into the Dish before you put the Hare in it; and when you lay in the Hare, cut away the part that was sew'd up, or take away the thread that sew'd it.
The Pimento, or Myrtus Pimenta, is a native of the warm regions of America and the West India islands, producing Pimento, All-spice, or Jamaica pepper.
Some put in All-spice powder'd, which is very agreeable: and one might add the Leaves of white Beets, And in serving, put in toasted Bread, cut in Dice; but the last is out of fashion. To make green Pease-Pottage, with Milk. From the same.
Take a fine thick piece of brisket of beef not fat, let it lay three days in a pickle, as above, take it out and rub in a mixture of spices consisting of equal quantities of ground all-spice, black pepper, cloves, ginger and nutmegs, and a little brown sugar, repeat this daily for a week, then cover it with pounded dried sweet herbs, roll or tie it tightly, put it into a pan with very little water, and bake slowly for eight hours, then take it out, untie it and put a heavy weight upon it; this it a fine relish when eaten cold.
Pausing at the great emporium of nutmegs and all-spice, Amboyna, he took measures for strengthening the fortifications of the place, which was well governed by Frederick Houtman, and then proceeded to Ternate and Tidor.
Pausing at the great emporium of nutmegs and all-spice, Amboyna, he took measures for strengthening the fortifications of the place, which was well governed by Frederick Houtman, and then proceeded to Ternate and Tidor.
When the Skin is taken off, it is the fashion to leave the Ears on, but that is at pleasure; then truss it for Roasting, and take the Liver and boil it, and mince it very small; add to this grated Bread, a little All-Spice, but fine, some butter'd Eggs, a little dry'd sweet Marjoram, with a Seasoning of Pepper and Salt at discretion, and some Parsley shred small: Mix this well together, and add the Yolk of an Egg to it to bind it; then fill the Body of the Hare moderately with this Farce, and sew up the Belly.
Mix with the beaten egg, if used; it not, treat like the Lemon Short Cake. Roll out, cut into shapes, and bake about 10 minutes. 1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz. ground cloves and all-spice mixed, 2 tablespoons cinnamon, flour to form dough. Beat the nutter and sugar together; add the molasses, spice, etc., and just enough flour to form a plastic dough.
As for the Sauce for the roasted Turkey, it must be made with Gravey, a Bunch of sweet Herbs, some Lemmon-peel, a Shallot or two, and some whole Pepper and All-spice boiled together and strained. Tho' the Guts are left in the Larks, yet they are not to be eaten.
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