[2] Some few years since, having a great deal of writing to do within a certain time, and which could not be done without employing the night as well as the day, I partook of weak green tea, with a little brandy, sugar, and lemon-juice in it, as a beverage, and, with light food, I was enabled to do with but eighteen hours’ sleep from 8 o’clock on Monday morning to 5 o’clock on the following Sunday morning.
[3] Half veal and beef can be used; or if no veal, all beef.
[4] See future Letters.
[5] Foie gras de Strasbourg.
[6] This word is not found in dictionaries, but is used by poulterers to denote that small piece of the lungs which is left in the bird.
[7] The quantity of the meat and vegetable should pretty equally balance with each other; after such a meal, a man’s appetite is perfectly satisfied, and he is ready for an afternoon’s work if required. It also does not require the aid of any fire, which we so ungratefully abhor in hot weather. Mr. B. very much approves of it once a week in summer.
[8] To freeze quickly any description of ice the freezing-pot must be well set, place it in the centre of the pail, which must be large enough to give a space of four inches all round, break up small twelve pounds of ice, which put round at the bottom six inches in depth, over which put two pounds of salt, beat down tight with a rolling-pin, then more ice, then salt, proceeding thus until within three inches of the top of your freezing-pot; saltpetre mixed with the salt will facilitate it in freezing.
[9] With regard to the wine, that is a matter I leave entirely to Mr. B., but his maxim is, that “the best is the cheapest.”
[10] These should be served on dishes with a napkin.