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Updated: June 29, 2025
This I mention here, because, sometimes, the Snuff-takers are without Snuff, and remote from any Place where it may be had, and would give any Money for it; which was my Case, when I learn'd this Receipt, and by the last Means was presently supplied: we may make it likewise of cut Tobacco dry'd before the Fire.
When the Skin is taken off, it is the fashion to leave the Ears on, but that is at pleasure; then truss it for Roasting, and take the Liver and boil it, and mince it very small; add to this grated Bread, a little All-Spice, but fine, some butter'd Eggs, a little dry'd sweet Marjoram, with a Seasoning of Pepper and Salt at discretion, and some Parsley shred small: Mix this well together, and add the Yolk of an Egg to it to bind it; then fill the Body of the Hare moderately with this Farce, and sew up the Belly.
As he was yet talking, Trimalchio snapp'd his fingers, at which sign the eunuch held the chamber-pot to him as he was playing; then calling for water, he dipped the tips of his fingers in it, and dry'd them on the boys head.
When a Jack or Pike is discharged of its Scales and Entrails, and well clean'd, prepare a Mixture in the following Manner, to be sew'd up in the Belly of the Fish: Take of grated Bread about one third part, the Rivet, or Liver of the Fish cut small, with Oysters chopped, or the Flesh of Eels cut small; mix these with three or four Eggs butter'd in a Sauce-pan, to which add Pepper and Salt with some dry'd Sweet Marjoram well pouder'd, or such other Sweet-herbs as are most grateful to the Palate, an Anchovy shred small, and fill the Belly of the Fish with the Preparation, and sew it up.
The Indians being assembled presently after my arrivall, & having laid out their presents before me, being Beavors' tailes, caribou tongues dry'd, Greas of Bears, Deere, & of Elks, one of the Indians spake to my Brother-in-Law & mee in this wife: "You men that pretend to give us our Lifes, will not you let us live? You know what Beavor is worth, & the paines wee take to get it.
Wash these well, after trimming, in Salt and Water, and then salt them with common Salt, well dry'd, in an Iron Kettle; one pound to half an Ounce of Salt-Petre, or Nitre, powder'd and well mix'd.
Shred some Veal-Suet very small, and add to that some grated Bread, Spice, and dry'd sweet Herbs finely powder'd, with some Currans plump'd, and a little Salt; then make this into a Paste, with some Eggs beaten; and when you have stuffed what Parts you please, with the Mixture, roast it, basting it well with Butter, and strewing on, now and then, some of the above Mixture, as far as it can be in powder, or admit of strewing.
For this end, take off the Gills very clean, and wipe the Caps with wet Flannel, and as soon as they are a little dry, run a String through them, and hang them at some distance from the Fire, turning them now and then till they are dry enough to be reduced to Powder. When they are thus dry'd, keep them in dry Bottles with wide Necks, close stopp'd, till you have occasion to use them in Sauces.
To make a PLUMB CAKE. Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a quarter of an ounce of lemon-peel grated, and a pound of fine sugar; take fifteen eggs, leaving out seven of the whites, beat your eggs with half a jill of brandy or sack, a little orange-flower water, or rose water; then put to your eggs near a quart of light yeast, set it on the fire with a quart of cream, and three pounds of butter, let your butter melt in the cream, so let it stand till new milk warm, then skim off all the butter and most of the milk, and mix it to your eggs and yeast; make a hole in the middle of your flour, and put in your yeast, strinkle at the tip a little flour, then mix to it a little salt, six pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by the fire, a pound of the best raisins stoned, and beat them altogether whilst they leave the bowl; put in a pound of candid orange, and half a pound of citron cut in long pieces; then butter the garth and fill it full; bake it in a quick oven, against it be enough have an iceing ready.
But it is reckon'd rather better by some, when the Liver is stuffed, to brush it over with the Yolk of an Egg, and strew upon it raspings of Bread sifted, some Flour, some dry'd sweet Herbs powder'd, and some Spice; and then enclose the Whole with the Caul of Veal; so roast it, and it will make an excellent Dish.
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