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Imperial Florentine. From Mr. Byecorf at Augsburgh. Cut the leanest part of a Leg of Veal, in thin Slices, and beat them with the Back of a Knife, as you would do Scots Collups; then season the Cutlets with Cloves, Pepper beaten fine to powder, some Pepper and Salt, with some Nutmeg grated, a little dry'd sweet Marjoram powder'd, or some sweet Basil.
Take a large Eel, rub the Skin well with Salt, then gut it and wash it well; cut off the Head and skin it, laying by the Skin in Water and Salt; then lay your Eel in a clean Dish, and pour out about a Pint of Vinegar upon it, letting it remain in the Vinegar near an hour; then withdraw your Eel from the Vinegar, and make several Incisions at proper distances in the Flesh of the Back and Sides, which Spaces must be fill'd with the following Mixture: Take grated Bread, the Yolks of two or three hard Eggs, one Anchovy minced small, some Sweet-Marjoram dry'd and pouder'd; or for want of that, some Green Marjoram shred small: to this add Pepper, Salt, a little Pouder of Cloves, or Jamaica Pepper, and a little fresh Butter, to be beat all together in a Stone Mortar, till it becomes like a Paste; with which Mixture fill all the Incisions that you cut in the Eel, and draw the Skin over it: then tie the end of the Skin next the Head, and prick it with a Fork in several Places; then tie it to a Spit to roast, or lay it upon a Grid-iron to broil, without basting.
Take three or four handfuls of dry'd elder-flowers, and ten gallons of spring water, boil the water, and pour in scalding hot upon the flowers, the next day put to every gallon of water five pounds of Malaga raisins, the stalks being first pick'd off, but not wash'd, chop them grosly with a chopping knife, then put them into your boiled water, stir the water, raisins and flowers well together, and do so twice a day for twelve days, then press out the juice clear as long as you can get any liquor; put it into a barrel fit for it, stop it up two or three days till it works, and in a few days stop it up close, and let it stand two or three months, then bottle it.
With rush and reed, is thatcht the hut it self, Where, besides what is on a smoaky shelf, Ripe service-berries into garlands bound, And savory-bunches with dry'd grapes are found. Such a low cottage Hecale confin'd, Low was her cottage, but sublime her mind. Her bounteous heart, a grateful praise shall crown, And muses make immortal her renown.
This seeming Miracle in Nature, is occasion'd by the Highness of the Land, it being dry and healthful; for tho' this Moss bears a Seed in a Sort of a small Cod, yet it is generated in or near low swampy Grounds. The Congerees are kind and affable to the English, the Queen being very kind, giving us what Rarities her Cabin afforded, as Loblolly made with Indian Corn, and dry'd Peaches.
Then a gammon of bacon was set on the table, and above that several sharp sauces, a night-cap for himself, pudding-pies, and I know not what kind of birds: There was also brought in a rundlet of wine, boiled off a third part, and kept under ground to preserve its strength: There were also several other things I can give no account of; besides apples, scallions, peaches, a whip, a knife, and what had been sent him; as sparrows, a flye-flap, raisons, Attick honey, night-gowns, judges robes, dry'd paste, table-books, with a pipe and a foot-stool: After which came in an hare and a sole-fish: And there was further sent him a lamprey, a water-rat, with a frog at his tail, and a bundle of beets.
Take the Flesh of an Eel, and mince it very small; add some grated Bread, some dry'd sweet Marjoram powder'd, two butter'd Eggs, a small Anchovy minced, a little Nutmeg grated, and some Salt and Pepper; mix this well, and fill the Belly of the Carp with it; and for the remaining Part, make it into Balls.
What I have said in my Country Gentleman and Farmer's Monthly Director, gives ample Inductions for the Management of Saffron, but I may here add a word or two more concerning it; which is, that considering how many Accidents the Saffron is subject to, that is dry'd upon the common Kilns, by the scorching of it by too hot a Fire, and the Unskilfulness of the Dryers; I do not wonder that there is so much Saffron spoiled.
To make Hydromel, or Mead. Take eight Gallons of Water, and as much Honey as will make the Water bear an Egg; put to this a quarter of a pound of Cloves tied in three or four pieces of Muslin or Linnen Cloth, and set it to boil till the Scum has done rising, scumming it as it rises; then take it off the Fire, and take out the Cloves, which may be wash'd and dry'd for other Uses, and pour your Mead into an open Tub to ferment for about three days, till the Violence of the Working is over; after which, scum it very well, and pour the clear into a Vessel, leaving the Bung open till it has done hissing, which you may know by holding your Ear close to it, for at a distance you can hardly discover it.
I have known some People, who used brewing with high dry'd Barley-malt, to put a Bag, containing about three Pints of Wheat, into every Hogshead of Drink, and that has fined it, and made it to drink mellow: others I have seen put about three Pints of Wheat-malt into a Hogshead, which has produced the same Effect.
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