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Updated: June 20, 2025
When your Pidgeons are boil'd tender enough, take them from the Fire, and when the Liquor is cold, lay your Pidgeons in a large Gally-pot, and pour the Liquor upon them, and cover them up close with Leather, and they will keep a long time. An Attempt to preserve Cucumbers, for Stewing, in the Winter. From the same. Sir,
To hash a CALF'S HEAD white. Take a calf's head and boil it as much as you would do for eating, when it is cold cut in thin slices, and put it into a stew-pan with a white gravy; then put to it a little shred mace, salt, a pint of oysters, a few shred mushrooms, lemon-peel, three spoonful of white wine, and some juice of lemon, shake all together, and boil it over the stove, thicken it up with a little flour and butter; when you put it on your dish, you must put a boil'd fowl in the midst, and few slices of crisp bacon.
The Difference between one and the other, is, the slit Pease will open in the Liquor, when we boil it, and the other ought to be broken through a Cullender, when they are boil'd: but the slit Pease are the best; and when you put them into the Liquor to boil, add to every Quart of Liquor as much Sallery as you think proper, cut small; some powder of dry'd Mint, some powder of dry'd sweet Marjoram, some Pepper, and some Salt, to your mind, and let these boil till the Sallery is tender.
To farce Fowls another way. From the same. Take Pullets and roast them, then take the Flesh of the Breast, and mince it small, with some Fat of Bacon boil'd, a few Mushrooms, a little Onion and Parsley, and some Crumb of Bread soak'd in Cream over a gentle Fire; when all these are well minc'd, add the Yolks of two or three Eggs, and mix all together; then with this forced Meat fill the Breast of the Fowls in their proper shape, and beat some Whites of Eggs to go over them, and then cover them thick with Crumbs of Bread, having first laid your Fowls commodiously in a Dish, and then put them in the Oven till they have taken a fine brown Colour.
They wear Shooes, of Bucks, and sometimes Bears Skin, which they tan in an Hour or two; with the Bark of Trees boil'd, wherein they put the Leather whilst hot, and let it remain a little while, whereby it becomes so qualify'd, as to endure Water and Dirt, without growing hard. Some of another sort are made of Hare, Raccoon, Bever, or Squirrel-Skins, which are very warm.
"My pride despised the finest bread of wheat, And richer food I daily sought to find; Refined gold was boil'd up with my meat, Such self-conceit my senses all did blind. For which the cruel fates transformed me, From human substance to this senseless tree.
I am a thoroughly honest, and, I will say, liberal person, but have never given way to that puritanical feeling of the Whigs against dining with Tories. "'Tory and Whig in turns shall be my host, I taste no politics in boil'd and roast." In declining an invitation to dinner he wrote: "On one day of the year, the Canons of St.
The rest for small Beer may be all cold water put over the Grains at once, or at twice, and Boil'd an Hour each Copper with the Hops that has been boil'd before. But here I must observe, that sometimes I have not an opportunity to get hot water for making all my second Copper of wort, which obliges me then to make use of cold to supply what was wanting.
The Tops we found made good greens, and eat exceedingly well when Boil'd, but the roots were so bad that few besides myself could eat them. This night Mr. A.M., I sent some hands in a Boat up the River to haul the Sean, while the rest were employ'd about the rigging and sundry other Dutys. Saturday, 30th. Moderate breezes at South-East, and clear serene weather.
Then put some of the Broth, by degrees, to the Eggs and Cream, keeping them stirring, lest they curdle, and you may put to it some Parsley boil'd tender, and shred small; then put it to the Rabbits, and toss them up thick with Butter, adding some pickled Mushrooms, and serve them hot with a Garnish of sliced Lemon, and red Beet-Root pickled. A Neat's-Tongue roasted. From the same.
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