Page:Art of Cookery 1774 edition.djvu/403

with the seasoning; then you may either roast or stew it, but it is best stewed, and add a good deal of onion and parsley chopped fine, some white wine, a little catchup, truffles and morels, a little good gravy, a piece of butter rolled in flour, or a little oil, in which the meat and onions ought to stew a quarter of an hour before the other ingredients are put in: then put all in and stir it together, and let it stew till you think it enough. This is a good pickle in a hot country, to keep beef or veal that is dressed, to eat cold.

AFTER all your apples are bruised, take half of your quantity and squeeze them, and the juice you press from them pour upon the others half bruised, but not squeezed, in a tub for the purpose, having a tap at the bottom; let the juice remain upon the apples three or four days, then pull out your tap, and let your juice run into some other vessel set under the tub to receive it; and if it runs thick, as at the first it will, pour it upon the apples again, till you see it run clear; and as you have a quantity, put it into your vessel, but do not force the cyder, but let it drop as long as it will of its own accord: having done this, after you perceive that the sides begin to work, take a quantity of isinglass, an ounce will serve forty gallons, infuse this into some of the cyder till it be dissolved; put to an ounce of isingglass a quart of cyder, and when it is so dissolved, pour it into the vessel, and stop it close for two days, or something more; then draw off the cyder into another vessel: this do so often till you perceive your cyder to be free from all manner of sediment, that may make it ferment and fret itself: after Christmas you may boil it. You may, by pouring water on the apples, and pressing them, make a pretty small cyder: if it be thick and muddy, by using isinglass you may make it as clear as the rest; you must dissolve the isinglass over the fire, till it be jelly.

TAKE two quarts of skim-milk, four ounces of isinglass, cut the isinglass in pieces, and work it luke-warm in the milk over the fire; and when it is dissolved, then put it in cold into the hogshead of cyder, and take a long stick, and stir it well from top to bottom, for half a quarter of an hour.After