Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 20, 2025
But to come a quicker Way to cure these Tongues, in the Pickle, as we do generally, is to make a Brine or Pickle in the following manner; that is, take a quantity of Water, and make a Pickle of it with common Salt, boil'd till it will bear an Egg; and then put in to every Pound of Salt, half an Ounce of Nitre, or Salt-Petre; and when the Pickle is cold, throw in your Tongues: which is the quickest Way.
Take the fattest and whitest breast of veal you can get, cut off both ends and boil them for a little gravy; take the veal and raise up the thin part, make a forc'd-meat of the sweet-bread boil'd, a few bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful or two of cream, and a little nutmeg, mix'd all together; so stuff the veal, skewer the skin close down, dridge it over with flour, tie it up in a cloth, and boil it in milk and water about an hour.
The small red Pease is very common with them, and they eat a great deal of that and other sorts boil'd with their Meat, or eaten with Bears Fat, which Food makes them break Wind backwards, which the Men frequently do, and laugh heartily at it, it being accounted no ill Manners amongst the Indians: Yet the Women are more modest, than to follow that ill Custom.
Sometimes, when I have been in haste for small Beer, I have put half a Bushel of Malt and a few Hops into my Barrel-Copper, and boil'd a Kettle gallop as some call it an Hour, and made me a present Drink, till I had more leisure to brew better. A particular way of Brewing strong October Beer.
When the Eel is quite cold, take off the Cloth. The Eel is also good in Pyes, fry'd and boil'd, which every one knows how to prepare. About the end of this Month, the Trout begins to come in Season; for before this time, its Body is cover'd with little Insects, which is a Demonstration of its being sick and unwholesome.
The Sauce for this is Claret boil'd with Cinnamon, sweetned with a little Sugar and Crumbs of Bread grated: but some will use the Claret, Sugar and Cinnamon without the Crumbs, in Saucers; as it is now the most common way in Noblemens Families to do Venison. To make a Hare-Pye, for a cold Treat. From the same.
The Potatoe now begins to be gather'd, and is a very useful Root, being either boil'd or roasted in hot Embers; and after it is boiled, to be broiled, or after boiling it tender, and beaten in a Mortar, it is used to thicken Sauces, and for making of rich Puddings, as I am inform'd by a skilful Person in this way.
He reprovingly enumerates, "There were six tables that held one with another eighteen persons each, upon each table a good rich plumb pudding, a dish of boil'd pork and fowls, and a corn'd leg of pork with sauce proper for it, a leg of bacon, a piece of alamode beef, a leg of mutton with caper sauce, a roast line of veal, a roast turkey, a venison pastee, besides chess cakes and tarts, cheese and butter.
Then having some boil'd Turnip cut in dice, flour them and fry them brown; then pour off the Liquor the Beef was stew'd in, and having passed it through a Sieve, thicken it with burnt Butter, and mix your fry'd Turnips with it, and pour all together over your Beef; garnish with Lemon sliced, and Raspings of Bread sifted, and serve it hot, it is an excellent Dish. Neck of Mutton ragou'd.
To make a boil'd TANSEY. Take an old penny loaf, cut off the out crust, slice it thin, put to it as much hot cream as will wet it, six eggs well beaten, a little shred lemon-peel, grate in a little nutmeg, and a little salt; green it as you did your baked tansey, so tie it up in a cloth and boil it; it will take an hour and a quarter boiling; when you dish it up stick it with candid orange and lay a Seville orange cut in quarters round the dish; serve it up with melted butter.
Word Of The Day
Others Looking