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Updated: June 10, 2025
Some use half Vinegar and half Water for this Pickle, but it is at every one's pleasure, I think one is as good as the other. Partridges are now in Season, and are prepared after several manners; some of the principal are the following. Boil'd Partridges with stew'd Sallary, from Lady W . The Partridges being clean'd and trussed, boil them tender, and make the following Sauce for them.
A Chine of MUTTON roasted, with stew'd SELLERY. Take a loyn of mutton, cut off the thin part and both ends, take off the skin, and score it in the roasting as you would do pork; then take a little sellery, boil it, and cut it in pieces about an inch long, put to it a little good gravy, while pepper and salt, two or three spoonfuls of cream and a lump of butter, so thicken it up, and pour it upon your dish with your mutton.
You have often told me, that you was a Lover of Cucumbers, and more especially stew'd, than any other way; which I find many others of my Friends come into.
Take a small leg of mutton, cut it in slices, season it with a little pepper and salt; cut three middling turnips in round pieces, and three small carrots scrap'd and cut in pieces, a handful of spinage, a little parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut the herbs pretty small, lay a row of meat and a row of herbs; put the turnips and carrots at the bottom of the pot, with an onion, lay at the top half a pound of sweet butter, and close up the pot with coarse paste; them put the pot into boiling water, and let it boil for four hours; or in a slow oven, and let it stand all night; when it is enough drain the gravy from the meat, skim off the fat, then put it into your dish with some toasts of bread, and a little stew'd spinage; to serve it up.
At the other House, where our Fellow-Travellers lay, they had provided a Dish, in great Fashion amongst the Indians, which was Two young Fawns, taken out of the Doe's Bellies, and boil'd in the same slimy Bags Nature had plac'd them in, and one of the Country-Hares, stew'd with the Guts in her Belly, and her Skin with the Hair on.
As you dip every piece of Beet-Root in this Batter, strew them over thick with fine Flower mix'd with grated Bread, and Parsley shred small, and then fry them in Lard: when they are enough, let them dry, and serve them with a Garnish of Lemmon. These likewise may be put about stew'd Carps, Tench, or roasted Jacks, by way of Garnish, with scraped Horse-Radish, and pickled Barberries.
Keep this in a dry Place. It is to be remark'd, that besides this Syrup is very cooling; its use is to colour stew'd Apples, or Puddings, or any sweet Preparation made with Flour or Fruit: for in itself it carries no Flavour that will be predominant over that of another Fruit. Of Syrup of Raspberries, Currans, or other Fruits. From the same.
When they are almost stew'd enough with the Gravey in them, put to the Liquor they were stew'd in, a Glass or two of White Wine, and a little Lemon Juice, or Orange Juice, with a little Mushroom Gravey, or Liquor of stew'd Mushrooms.
Garnish your dish with lemon and pickles. A Herico of a BREAST of VEAL, French Way. Take a breast of veal, half roast it, then put it into a stew-pan, with three pints of brown gravy; season your veal with nutmeg, pepper and salt; when your veal is stew'd enough, you may put in a pint of green peas boil'd.
"Dah," he said. "Eat it up. Mistah Falk, he tell stew'd he want pie and he gotta have pie, and stew'd he come and he say, 'Frank, says he, 'dat Mistah Falk, his langwidge is like he is in liquo'. He gotta have pie. 'All right, Ah say, 'if he gotta have pie, he gotta wait twill Ah make pie.
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