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Updated: June 12, 2025
Then take three pounds of good Lard, and cut it into larding pieces, about the thickness of a two-peny cord, and Lard it well, but first season your bits of Lard, with half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, and have ready over the fire about two Gallons of Beef-broth, and put them in a little before it boileth; when they boil, and are clean skimmed, then put in some six Bay-leaves; a little bunch of Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not Salt enough already for pickle; when it hath boiled about half an hour, put in another half Ounce of beaten White-Pepper, and a little after, put in a quart of White-wine; So let it boil, until it hath boiled in all an hour; and so let it lie in the pickle till you use it; which you may do the next day, or any time within a fortnight; in stead of broth you may use water, which is better; in case you do four or six, which of themselves will make the pickle strong enough.
Take sixteen Gallons of the clear, and boil in it ten handfuls of Eglantine-leaves, five of Liverwort, five of Scabious, four of Baulm, four of Rosemary; two of Bay-leaves; one of Thyme, and one of Sweet-marjoram, and five Eringo-roots splitted.
Stop it close, and bottle it after three or four months. Very Strong. To ten Gallons of water take four of honey. Clarifie it with flower; and put into it Angelica, Rosemary, Bay-leaves, Balm. Barrel it without yest. Hang in a bag Cloves, Elder-flowers, a little Ginger. Very Strong. Take ten Gallons of water, and four of Honey. Boil nothing in it. Barrel it when cold, without yest.
Halifax's taste, and the chaplet of bay-leaves, which Maud had insisted upon putting in her dark hair, made an astonishing change in Miss Silver. I could not help noticing it to Mrs. Halifax. "Yes, indeed, she looks well. John says her features are fine; but for my part, I don't care for your statuesque faces; I like colour expression.
She wore white, and in her hair a tiny wreath of green enamel bay-leaves. And to her beauty was, as the Duchess had so plainly felt, added the great graces of good humour and simplicity. "After all," thought the wise old lady, watching her, "all happy women are simple." Tommy, big with his splendid secret, roamed about the room, his hands in his pockets, his chin poked up thoughtfully.
From the rafters hung dried bean-bushes, with the pods on; long strings of onions, dried herbs, marjoram, thyme, sage, bay-leaves and other such seasonings, dried peppers, strung like the onions, and bunches of big sweet raisins. Also many rush-mats of dried figs, the biggest and best of figs, some of them indubitably Caunean figs.
When it hath done working, stop it up close, and in three months it will be fit to drink. He makes Metheglin thus. Make a good Decoct of Eglantine-leaves, Cowslip flowers, a little Sweet-marjoram, and some Rosemary and Bay-leaves, Betony, and Scabious, and a little Thyme. Then boil and scum it; let it then cool and tun it up, &c.
In a large dripping-pan cut two carrots, one onion and some salt pork in thin slices; add two bay-leaves, two cloves, four kernels of allspice, half a lemon sliced, and season with salt and pepper; place the saddle of venison in the pan, with a quart of good stock boiling hot and a small piece of butter, and let it boil about fifteen minutes on top of the stove; then put it in a hot oven and bake, basting well every five minutes, until it is medium rare, so that the blood runs when cut; serve with jelly or a wine sauce.
Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and three cloves. Let it stew for one hour in this, and then take it out. Take out also the vegetables, and strain the liquor. Make a bechamel sauce and add it to the liquor, giving it all a sharp taste with the juice of half a lemon.
Let this boil half an hour, and scum it very well; then put in one handful of Rosemary, and as much of Bay-leaves; with a little Limon-peel. Boil this half an hour longer, then take it off the fire, and put it into a clean Tub; and when it is cool, work it up with yest, as you do Beer. When it is wrought, put it into your vessel, and stop it very close.
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