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"Why this tender chicken caught cold in the storm last week, and not being put to bed by its mama, and nursed with white-wine whey, the poor thing has got a fever." "He is a fine young man," said Lord Ernolf; "I should be sorry any harm happened to him."
Hair Pencils are made of camel's-hair; if they come to a point, when moistened, without splitting, they are good. Drawing Paper. That made without any wire marks, and called wove paper, is the best; it is made of various sizes and thicknesses. To make a good white. Clarify white lead with white-wine vinegar.
Prepare at the same time some small Onions boiled whole, till they are tender, and pull off as many of the Coats or Skins, till you see them pure white; then make a Sauce of Gravey, some White-Wine, Nutmeg, and a little whole Spice, with a little Salt and Pepper, and thicken it with burnt Butter.
Take Pepper, Grains, Ginger, of each half an ounce, Cinnamon, Cloves, Nutmegs, Mace, of each one ounce grosly beaten, Rosemary, Agrimony, both shred of each a few crops, red Rose leaves a pretty quantity, as an indifferent gripe, a pound of Sugar beaten; lay these to steep in a gallon of good Rhenish or white-Wine in a close vessel, stirring it two or three times a day the space of three or four dayes together, then strain it through an Hypocras strainer, and drink a draught of it before meat half an hour, and sometimes after to help digestion.
Take large Oysters, open them, and save their Liquor; then when the Liquor is settled, pour off the Clear, and put it in a Stew-Pan, with some Blades of Mace, a little grated Nutmeg, and some whole Pepper, to boil gently, till it is strong enough of the Spices: then take out the Spices, and put in the Oysters to stew gently, that they be not hard; and when they are near enough, add a piece of Butter, and as much grated Bread as will thicken the Liquor of the Oysters; and just before you take them from the Fire, stir in a Glass of White-wine.
If instead of a Fricacee, you will make un estuveé de veau, stew or boil simpringly your slices of Veal in White-wine and water, ana, with a good lump of Butter, seasoning it with Pepper and Salt and Onions. Beat all these well together, then fryit in a pan with no more Butter then is necessary. When it is enough, serve it up with juyce of Orange or slices of Limon upon it.
Take a good fat Turkey or two; dress them clean, and bone them; then tye them up in the manner of Sturgeon with some thing clean washed. Take your kettle, and put into it a pottle of good White-wine, a quart of Water, and a quart of Vinegar; make it boil, and season it with Salt pretty well. Then put in your Turkeys, and let them boil till they be very tender.
Let these infuse nine Days, then take of the Spirit of Saffron one Drachm, distil'd from Spirit of Wine, mix with the rest; infuse during this time some Liquorice sliced in Spirits, one Pound of Raisins of the Sun, and filter it; put then a Quart of pure White-Wine to a Gallon of the Liquor, and when all is mix'd together, take the Juice of Spinach boil'd, enough to colour it; but do not put the Spinach Juice into the Liquor till it is cold.
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