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The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the place from which each core was taken. Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon-among them. Pour into the dish some port wine.
Take a large handful of bread-crumbs, as much beef-suet shred fine, two eggs, a little pepper and salt, a little grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred fine; so mix altogether, put it into the belly of your pike, skewer it round and lie it in an earthen dish with a lump of butter over it, a little salt and flour, so set it in the oven; an hour will roast it.
But when, on the second day, the potatoes were served with mashed lemon-peel, the general discontent burst forth; and we scolded till we laughed again at the dilemma in which we found ourselves. Next to being without food, is the calamity of being subjected, in the middle of the Atlantic, to the diabolical arts of the French Admiral's cook.
Skim off the fat, and add to the jelly one pint of wine, half a pound of sugar, the whites of six eggs, and the juice of four large lemons; boil all these materials together eight or ten minutes. Then strain into the glasses, or jars, in which you intend to keep it. Some lay a few bits of the lemon-peel at the bottom, and let it be strained upon them.
Then Old Colonial manufactured pomatum out of lard and beeswax, scenting it with lemon-peel and a sweet-smelling leaf. This stuff he styled "Te Pahi Brilliantine," and with it he plentifully bedaubed our hair and beards. As a customary thing we never dream of cleaning our boots. It is altogether a waste of time, and it would be entirely useless to do it.
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.
In the mean time, cut the eel very fine; add the same quantity of grated bread, a little lemon-peel, an anchovy, parsley, and the yolks of two or three hard eggs, and half a pint of oysters blanched and bearded; chop all these as fine as possible; mix all together with a quarter of a pound of melted butter; and with this forcemeat lay a rim in the inside of the dish; put in the turbot, and fill up the vacancies with forcemeat; strain off the broth, scum it very clean, and add a lump of butter rolled in flour, and a glass of white wine; pour this over the fish.
Take the livers and shred them with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, mix all together, then stuff your pigeons sowing them up at both ends, and put them into your jugg with the breast downwards, with half a pound of butter; stop up the jugg close with a cloth that no steam can get out, then set them in a pot of water to boil; they will take above two hours stewing; mind you keep your pot full of water, and boiling all the time; when they are enough clear from them the gravy, and take the fat clean off; put to your gravy a spoonful of cream, a little lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, thicken it with a little flour and butter, then dish up your pigeons, and pour over them the sauce.
We ordered jugs of hot water, and were told that it would be some time before it could be had, as ladies were not in the habit of calling for it before nine in the morning, and as the damper of the kitchen-range was out of order. Did we wish it in a little canteen with whisky and a bit of lemon-peel, or were we afther wantin' it in a jug?
Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set it over the Fire till the Butter melts; then drudge in some Flour, and stir it well, till the Froth sinks down, and then it will be brown; you must then have ready prepared the following Mixture to throw in, viz. some good old Beer, and as much Water, an Onion cut small, some Pepper and Salt, a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then let them all simmer together a little while, and it will produce a thick good Gravey.
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