Page:Art of Cookery 1774 edition.djvu/33
CONTENTS.
CHAP. XIX.
To make anchovies, vermicella, catchup, vinegar, and keep artichokes, French beans, &c.
TO make anchovies 308
To pickle smelts, where you have plenty ib
To make vermicella ib
To make catchup ib
Another way to make catchup 309
Artichokes to keep all the year ib
To keep French beans all the year 310
To keep green peas till Christmas ib.
Another way to preserve green peas ib
To keep green gooseberries till Christmas 310
To keep red gooseberries 311
To keep walnuts all the year ib
To keep lemons ib
To keep white bullice, pear-plumbs, or damsons, &c. for tarts or pies ib
To make vinegar 312
To fry smelts 313
To roast a pound of butter ib
To raise a sallad in two hours at the fire ib
CHAP. XX.
Of distilling.
TO distil walnut water 313
How to use this ordinary still ib
To make treacle water 314
Black cherry water ib
Hysterical water 314
To distil red rose buds ib.
To make plague water ib
To make surfeit-water ib
To make milk-water 316
CHAP. XXI.
How to market, and the seasons of the year for butchers meat, poultry, fish, herbs, roots, &c. and fruit.
A Bullock 316
A sheep 317
A calf ib
House lamb ib
A hog ib
A bacon hog 318
To chuse butcher's meat ib
How to chuse brawn, venison Westphalia hams, &c. 319
How to chuse poultry 321
Fish in season, Candlemas quarter 322
Midsummer quarter ib
Michaelmas quarter ib