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Updated: July 28, 2025
When it is half boiled, put in some crusts of light French-bread, and boil on, till all be enough, and then serve them up. You may put in three or four grains of Ambergreece, when you put in the Nutmeg, that in the boiling it may melt. You may also put in a little White-wine or Verjuyce at the last, or some juyce of Orange. At Glocester they use Lamprey's thus.
You must have like weight of all them, except Rosemary aforesaid, which you must have twice as much of as of any of the rest; then mingle them altogether and shred them very small; then steep them in the best White-wine you can get, three days and three nights, stirring them once or twice a day, putting no more wine then will cover the Herbs well; then still it in a Common-still; and take not too much of the first-water, and but a little of the second, according as you feel the strength, else it will be sower.
Another way which he directs, is to make a pretty thick Batter of Flower, Water, or Milk and Eggs beaten together with some Salt and Pepper, to dip them in, and then fry them like Tripe; and for their Sauce, he recommends Butter, a little White-wine, and some of the Mushroom-Gravey, to be well mix'd together.
Take Beef-Gravy, an Onion, a little White-wine, some Horse-radish sliced, Lemon-peel, an Anchovy, a Bunch of Sweet-herbs, boil them well together, and strain off the Liquor, then put a Spoonful of Mushroom Ketchup to it, and thicken it with Butter mix'd with Flower: or for Fast-days the Gravy may be omitted, and in the place of it put Mushroom-Gravy, or a larger quantity of Mushroom-Ketchup, or some of the Fish-Gravy mention'd in February, which is good to put in Sauce for any sort of Fish.
The Sauce to this Fish is Butter melted, a little White-wine, and mix'd with a third part of season'd Beef Gravy, with a Spoonful or two of Mushroom Ketchup, and an Anchovy or two dissolved. The smaller Sort of these Fish, i.e. such as are about a Foot long, are most commonly boiled, but they will do well baked, as above directed.
Besides the Sauce used for Woodcocks and Snipes, the aforesaid Suffolk Gentleman has the following which is Gravey with a little minced Anchovy, a Rocambole, some Lemon-Juice, and a little White-wine boiled together; and when it is strain'd, pour it in a Saucer, and serve it with the Fowls.
Put in half a pint of White-wine Vinegar, and one pint of good Claret, one handful of Sugar; and a piece or two of beef Suet or Butter: shred some Cabbage under and over, and scrape in a pound of good old Cheese. Put all these into an earthen pot, and let it stand in an oven with brown-bread four or five hours; but let the pot be covered close with paste.
Again Miss Twinkleton has delivered her valedictory address, with the accompaniments of white-wine and pound-cake, and again the young ladies have departed to their several homes. Helena Landless has left the Nuns' House to attend her brother's fortunes, and pretty Rosa is alone.
When it is enough, take it off, and put Sugar, Butter, and a little Red rose-water to it, and an Egg with a little White-wine, if you like it, and would have it more nourishing. This is by much better, then the part which remaineth below with the body of the Oat-meal. Yet that will make good Water-gruel for the servants.
Sometimes, the above Gentleman told me, he has put a little White-Wine into the Liquor while the Meats were boiling in it, which he thinks helps it. As this Month produces great numbers of Mushrooms in the Fields, it is now chiefly that we ought to provide ourselves with them for making of Ketchup, and Mushroom Gravey: And it is also a proper Season for pickling them.
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