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Updated: September 28, 2025
To make a Cabbage-Lettuce Pye: Take some of the largest and hardest cabbage-lettuce you can get; boil them in salt and water till they are tender; then lay them in a colander to drain dry; then have your paste laid in your pattipan ready, and lay butter on the bottom; then lay in your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid; and pour in a caudle made with white-wine and sugar, and thicken with eggs; so serve it hot.
Add some strong white-wine vinegar, and keep it well covered down. PICKLED STURGEON. The following is an excellent imitation of pickled sturgeon. Take a fine large turkey, but not old; pick it very nicely, singe, and make it extremely clean. Bone and wash it, and tie it across and across with a piece of mat string washed clean.
Drink it hot for a breakfast. To make Tea Caudle: Make a quart of strong green tea, and pour it out into a skillet, and set it over the fire; then beat the yolks of four eggs and mix with them a pint of white-wine, a grated nutmeg, sugar to your taste, and put all together; stir it over the fire till 'tis very hot, then drink it in china dishes as caudle.
To procure the wine, they eat off part of a branch, and fasten to the remaining part a large reed or hollow cane, into which the liquor drops, being like white-wine in colour, and of a grateful tartish taste. When a good quantity of this is drawn off, it is put into a vessel, and is their cocoa-wine without farther preparation.
Before he presents himself to the spectators, he washes all his glasses in the best white-wine vinegar he can procure. Coming on the stage, he always washes his first glass, and rinses it two or three times, to take away the strength of the vinegar, that it may in no wise discolour the complexion of what is represented to be wine.
White-wine for this use is generally preferred. To Stew Truffles after another manner. Besides this way, they may be used in the same manner as Fowls are stewed or fricasseed, with brown or white Sauces, after they have been soften'd a little by boiling. While I am speaking of the Truffle, I may well enough mention the Receipts for the management of the Morille.
Vinegar that is used for pickling should be the best cider or white-wine, and should never be boiled more than five or six minutes, as it reduces its strength. In putting away pickles, use stone or glass jars; the glazing on common earthenware is rendered injurious by the action of the vinegar.
To pickle Purslain Stalks: Wash your stalks, and cut them in pieces six inches long; boil them in water and salt a dozen walms; take them up, drain them, and when they cool, make a pickle of stale beer, white-wine vinegar, and salt, put them in, and cover them close.
To make Flummery Caudle: Take a pint of fine oatmeal, and put to it two quarts of fair water: let it stand all night, in the morning stir it, and strain it into a skillet, with three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour; if it is too thick, put in more water, and let it boil longer; then add a pint of Rhenish or white-wine; three spoonfuls of orange-flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine sugar as will sweeten it; let all these have a warm, and thicken it with the yolks of two or three eggs.
Take a pound of Rue, of Rosemary, Sage, Sorrel, Celandine, Mugwort, of the tops of red brambles of Pimpernel, Wild-dragons, Agrimony, Balm, Angelica of each a pound. Put these Compounds in a Pot, fill it with White-wine above the herbs, so let it stand four days. Then still it for your use in a Limbeck.
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