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To this, one may add about nine Grains of sweet Basil, dry'd and powder'd; or of Summer sweet Marjoram powder'd. If we use this Sauce for Fish, it is extremely good, adding only a little Anchovy Liquor and white Wine. To preserve Grapes all the Winter.
Imperial Florentine. From Mr. Byecorf at Augsburgh. Cut the leanest part of a Leg of Veal, in thin Slices, and beat them with the Back of a Knife, as you would do Scots Collups; then season the Cutlets with Cloves, Pepper beaten fine to powder, some Pepper and Salt, with some Nutmeg grated, a little dry'd sweet Marjoram powder'd, or some sweet Basil.
From the same. Take a Calfs-Head, wash it clean, and divide it; then beat the Yolks of four or five Eggs, and beat them well, and with a Feather, trace that Liquor over the out-side of the Head, and strew over it some raspings of Bread sifted, some Flour, some Pepper and Salt, some Mace and Nutmeg powder'd, with some sweet Herbs powder'd, with a little Sage shred small, and the Brains cut in pieces, and dip'd in thick Batter; then cover the Head with some bits of Butter, and pour in the Pan some White-Wine and Water, with as much Gravey, and cover it close.
Dip these into Eggs beaten, and then dip them again into grated Bread, some red Sage chopt small, and some Pepper and Salt, with a little sweet Marjoram, or sweet Basil powder'd; then put the Pieces, broad-side one to another, upon a small Spit, always observing to put the Bacon next the Heart, and the Crow next the Liver; then wrap them up in a Cawl of Veal, and roast it.
These must be sweeten'd with Lisbon-Sugar, when they are taken up, and melted Butter pour'd in: for if you use Loaf-Sugar, though it is powder'd, some of it will be harsh in the Mouth; and the Lisbon-Sugar, which is the fattest sort of Sugar, will not, but will give a good flavour to your Fruit. An Hog barbecued, or broil'd whole. From Vaux-Hall, Surrey.
Then take to every Pound of Root two Pounds of fine Sugar powder'd, of which Sugar take one Pound at first, and boil it with some Rose-Water, to a Syrup; and then put in your Roots, and boil them till they are clear; then wet the rest of your Sugar with Rose-Water, and boil it to a candy Height; then put in the Roots, and let them boil, shaking them often over the Fire, and when you think they are enough, take them from the Fire, and shake them till they are cold, and almost dry; then lay them upon Dishes to dry thoroughly, and when they are done, put them up in Boxes with white Paper, under and over them, then keep them in a dry place.
Perhaps when Oldfield delivered these virtuous lines, she thought to herself that happiness, even of the unmarried kind, was never very far away from home. But she forgot sentiment when she came back to give the breezy epilogue: "Methinks I hear some powder'd critics say Damn it, this wife reform'd has spoil'd the play!
Let them ferment, and distil them with the Leaves of the Platanus, or Plain-Tree; then put them into a Still again, and hang some Amber powder'd, in a Muslin Bag, in the Cap of the Still, and let all the Steam pass through that, and it will be incomparable good Rum. A boiled Goose with its Garniture. From the same.
Take a Shoulder of Mutton or Lamb, of the smallest size, and slip up the Skin almost to the Leg-Joint; then cut the Flesh from the Bone, on the upper side, and mince it very small, take part of that, and as many Oysters parboil'd without their Fins, and chopt a little; then have some Mace powder'd, and a little Salt and Pepper, with some grated Lemon-Peel, and some grated Bread, with the Yolk of an Egg, or two; and make this into a Paste, and lay it into the Places where the Flesh was taken out; and you may add to this Paste a little Fat of Bacon cut small, or a little Butter.
If you would have a sweet Paste; then take half a Pound of Butter, and rub it into about a Pound of Flour, with two or three Ounces of double-refined Sugar powder'd, and make it a Paste, with cold Milk, some Sack and Brandy. This is a very good one.
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