| To make Gooseberry Wine. Gather your Gooseberries in dry Weather, when they are half ripe; pick them and bruise a Peck in a Tub, with a wooden Mallet; then take a Horse-hair Cloth, and press them as much as possible, without breaking the Seeds. When you have pressed out all the Juice, to every Gallon of Gooseberries, put three pounds of fine dry Powder-sugar, stir it together till the Sugar is all dissolved, then put it in a Vessel or Cask, which must be quite full. If ten or twelve Gallons, let it stand a Fortnight; if a twenty Gallon Cask, let it stand five Weeks. Set it in a cool Place, and draw it off from the Lees, clear the Vessel of the Lees, and pour in the clean Liquor again. If it be a ten Gallon Cask, let it stand three Months; if a twenty Gallon, four or five months, then bottle it off. 
To make Sellery-Sauce either for roasted or boiled Fowls, Turkies, Partridges, or any other Game. Take a large Bunch of Sellery, wash and pare it very clean, cut it into little Bits, and boil it softly in a little Water till it is tender; then add a little beaten Mace, some Nutmeg, Pepper and Salt, thicken’d with a good Piece of Butter roll’d in Flour, then boil it up, and pour into your dish.
To broil Eggs. Cut a Toast round a Quartern Loaf, toast it brown, lay it on your Dish, butter it, and very carefully break six or eight Eggs on the Toast, and take a red-hot Shovel and hold over them. When they are done, squeeze a Seville Orange over them, grate a little Nutmeg over it, and serve it up for a Side-plate. Or you may poach your Eggs, and lay them on the Toast; or toast your Toasts crisp, and pour a little boiling Water over it, season it with a little Salt, and then lay your poached Eggs on it. | | 
Ice-Cream. Take two pewter basons, one larger than the other; the inward one must have a close cover, into which you are to put your cream, and mix it with raspberries, or whatver you like best, to give it a flavour and a colour. Sweeten it to you palate; then cover it close, and set it into the larger bason. Fill it with ice, and a handful of salt: let it stand in this ice three quarters of an hour, then uncover it, and stir the cream well together: cover it close again, and let is stand half an hour longer, after that turn it into your plate. These things are made at the pewterers. 
(Mutton) Another French Way, call’d, St. Menehout Take the Hind Saddle of Mutton, take off the Skin, lard it with Bacon, season it with Pepper, Salt, Mace, Cloves beat, and Nutmeg, Sweet Herbs, young Onions, and Parsley, all chopp’d fine; take a large Oval, or a large Gravy-pan, lay Layers of Bacon, and then Layers of Beef all over the Bottom, lay in the Mutton, then lay Layers of Bacon on the Mutton, and then a Layer of Beef, put in a Pint of Wine, and as much good Gravy as will stew it, put in a Bay-Leaf, and two or three Shalots, cover it close, put Fire over and under it, if you have a close Pan, and let it stand stewing for two Hours; when done, take it out, strew Crumbs of Bread all over it, and put it into the Oven to Brown, strain the Gravy it was stew’d in, and boil it till there is just enough for Sauce, lay the Mutton into the Dish, pour the Sauce in, and serve it up. You must Brown it before a Fire, if you have not an Oven. | |