Page:Art of Cookery 1774 edition.djvu/404

TAKE ten pounds of raisins of the sun, two ounces of tumerick, half an ounce of ginger beaten; then take a quantity of raisins, and grind them as you do mustard seed in a bowl, with a little cyder, and so the rest of the raisins: then sprinkle the turmerick and ginger amongst it: then put all into a fine canvass bag, and hang it in the middle of the hogshead close, and let it lie. After the cyder has stood thus a fortnight or a month, then you may bottle it at your pleasure.

TAKE a belly-piece of pickle pork, slice off the fatter parts, and lay them at the bottom of the kettle, strew over it ouions, and such sweet-herbs as you can procure. Take a midling large cod, bone and slice it as for crimping, pepper, salt, all-spice, and flour it a little, make a layer with part of the slices; upon that a slight layer of pork again, and on that a layer of biscuit, and so on, pursuing the like rule, until the kettle is filled to about four inches: cover it with a nice paste, pour in about a pint of water, lute down the cover of the kettle, and let the top be supplied with live wood embers. Keep it over a slow fire about four hours.

When you take it up, lay it in the dish, pour in a glass of hot Madeira wine, and a very little India pepper: if you have oysters, or truffles and morels, it is still better; thicken it with butter. Observe, before you put this sauce in, to skim the stew, and then lay on the crust, and send it to table reverse as in the kettle; cover it close with the paste, which should be brown.

TAKE one pound of the best Lisbon sugar, nineteen pounds of water, mix the white and shell of an egg, then beat it up to a later; then let it boil, and strain it off: you must let it simmer over a charcoal fire, till it diminish to half a pint; then put in a large spoonful of orange-flower water.

TAKE the inside of a roll, and slice it in three; then soak it in milk; then pass it through a batter of eggs, fry them inoil