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Updated: May 7, 2025
Collected the 4 horses purchased yesterday and Sent Frazier and Shabono with them to the bason where I expected they would meet Cap L-s and Commence the portage of the baggage on those horses. about 10 A.M. the Indians Came down from the Eneesher Villages and I expected would take the articles which they had laid by yesterday. but to my estonishment not one would make the exchange to day-. two other parcels of good were laid by and the horses promised at 2 P.M. I payed but little attention to this bargain however Suffered the bundles to lye.
Then have the whites of sixteen Eggs beaten to a high froth; so put in the froth of your Eggs, and boil it five or six Walms; then put in the juyce of six Limons, and boil it a little while after, and then run it into a silver bason through your gelly-bag: and keep it warm by the fire, until it have run through the second time.
To dress a COD'S HEAD. SAUCE for the COD'S HEAD. Take a little white gravy, about a pint of oysters or cockles, a little shred lemon-peel, two or three spoonfuls of white wine, and about half a pound of butter thicken'd with flour, and put it into your boat or bason. Another SAUCE for a COD'S HEAD.
In the mean time, let half a pint of Sack or White muscadin boil a very little in a bason, upon a Chafing-dish of Coals, with three quarters of a pound of Sugar, and three or four quartered Nutmegs, and as many pretty big pieces of sticks of Cinnamon.
Their Master was once a servant, and He left us all, and all servants especially, an example that they should follow in His steps. Peter, whose feet were washed that night, never forgot that night, and his warm heart always warmed to a servant when he saw her with her bason and her towels, till he gave her half a chapter to herself in his splendid First Epistle.
To every quarter of a Pound of Seeds use two Pounds of fine Sugar beaten; unless to Anise-Seeds, use two Pounds of Sugar to half a Pound of Seeds. To begin the Work, put three Pounds of fine Sugar into the Bason with one Pint of Water, to be stirr'd well together till the Sugar is wet; and boil it gently, till the Sugar will rope from the Ladle like Turpentine, and it is enough.
Take your eels, case and clean them, season them with nutmeg, pepper and salt, skewer them round, broil them before the fire, and baste them with a little butter; when they are almost enough strinkle them over with a little shred parsley, and make your sauce of a little gravy, butter, anchovy, and a little oyster pickle if you have it; don't pour the sauce over your eels, put it into a china bason, and set it in the middle of your dish.
Take a pint of oysters that are tolerably large; put them into a saucepan with their own liquor, a blade of mace, a little whole pepper, and a bit of lemon peel; let them stew over the fire till the oysters are plump; pour all into a clean pan, and wash them carefully, one by one, out of the liquor; strain about a gill of the liquor through a fine sieve, add the same quantity of good gravy, cut half a pound of fresh butter in pieces, roll up some in flour, and then put all to your oysters; set it over a clear fire, shake it round often till it boils, and add a spoonful of white wine: let it just boil, and pour it into your bason or boat.
This preparation is convenient in travelling, or at sea, where fresh meat is not readily obtained, as by this means a bason of soup may be made in five minutes. PORTER. This pleasant beverage may be made with eight bushels of malt to the hogshead, and eight pounds of hops.
NORTHUMBERLAND PUDDING. Make a hasty pudding with a pint of milk and flour, put it into a bason, and let it stand till the next day. Then mash it with a spoon, add a quarter of a pound of clarified butter, as many currants picked and washed, two ounces of candied peel cut small, and a little sugar and brandy. Bake it in teacups, turn them out on a dish, and pour wine sauce over them.
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