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To make Sausages of Fish. Take the Flesh of Eels, or of Tench, and to either of these put some of the Flesh of fresh Cod, or of Pike or Jack, chop these well together with Parsley, and a few small Onions; season these with a little Salt, Pepper, Cloves in Powder, a little grated Nutmeg, and, if you will, a little powder'd Ginger, with some Thyme, Sweet-Marjoram, a little Bay-Leaf, all dry'd and powder'd; and mix all these well together with a little Butter.
I had no sooner don speaking, but hee leaning against a pillar and covering his face with his hands, hee cryed more than his child had don before; & having asked what was the matter, after having a litle dry'd up his teares, hee told me that an Indian of another familly, intending to have surpris'd his wife, whom hee loved very tenderly, hee kill'd him, & the salvages that sided to revenge the other's cause having chased him, hee was forc'd to fly, & that was it that made him meet mee about 8ber last; that hee continued the feare of his Ennemys' displeasure, that they would come kill him.
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.
From the same. Take fresh Herrings, scale them, gut them, and wash them; and when they are well dry'd with a Cloth, strew them with flour of Ginger, as you would any Fish with Flour, then broil them; and when they are enough, the taste of the Ginger is quite lost: then serve them with Claret, Butter, Salt, and Mustard, made into a Sauce, and they will not at all disturb the Stomach.
Take a leg of mutton, loose the skin from the meat, be careful you do not cut the skin as you loosen it; then cut the meat from the bone, and let the bone and skin hang together, chop the meat small, with a little beef-suet, as you would do sausages; season it with nutmeg, pepper and salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay it upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking; when you dish it up lay about it either mutton or veal chollops, with brown gravy sauce.
Strip the Flower-leaves off, when you have gather'd the Flowers, at Noon, or in the Heat of the Day, and boil some Salt and Water; and when that is cold, put your Marygold-Flower Leaves in a Gallypot, and pour the Salt and Water upon them; then shut them up close till you use them, and they will be of a fine Colour, and much fitter for Porridge than those that are dry'd. Seed-Cake. From the same.
Take of this Powder six Ounces, to which add three Ounces of Mushrooms, dry'd in a gentle Oven, and reduced to Powder, by beating in a Mortar; add to this, a Dram of Mace powder'd, half as much Cloves powder'd; or in their room, a large Nutmeg grated, and a Dram of black Pepper, beat fine: mix these Ingredients well together, and sift them through an open HairSieve: and half a Tea spoonful, or less, of the Powder will relish any Sauce you have a mind to make, though it be a quart or more, putting it into the Sauce, when it is warm.
Lay these on the Oats, and upon them put two Inches thick of Oats, dry'd as before; and on them again, a Layer of Grapes, and so the Oats upon them, continuing this Practice till the Vessel is full.
This will keep a fortnight. Take ripe apricocks, pare, stone, and beat them small, then boil them till they are thick, and the moisture dry'd up, then take them off the fire, and beat them up with searc'd sugar, to make them into pretty stiff paste, roll them, without sugar, the thickness of a straw; make them up in little knots in what form you please; dry them in a stove or in the sun.
Smelts must be only rub'd with a coarse Cloth, and then flour'd, and thrown into the Pan. Gudgeons must be scaled and gutted, well dry'd and flour'd, and thrown into the hot Lard: but take care in all these that you have a quick Fire under them, and not too many in the Pan at one time.
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