Take a pint of the thickest cream you can get, and beat the whites of two eggs very well together, take off the cream by spoonfuls, and lie it in a sieve to drain; when you dish up the posset lie over it the froth.
450. To dry CHERRIES another Way.
Take cherries when full ripe, stone them, and break 'em as little as you can in the stoning; to six pounds of cherries take three pounds of loaf sugar, beat it, lie one part of your sugar under your cherries, and the other at the top, let them stand all night, then put them into your pan, and boil them pretty quick whilst your cherries change and look clear, then let them stand in the syrrup all night, pour the syrrup from them, and put them into a pretty large sieve, and set them either in the sun or before the fire; let them stand to dry a little, then lay them on white papers one by one, let them stand in the sun whilst they be thoroughly dry, in the drying turn them over, then put them into a little box; betwixt every layer of cherries lie a paper, and so do till all are in, then lie a paper at the top, and keep them for use.
You must not boil them over long in the syrrup, for if it be over thick it will keep them from drying; you may boil two or three pounds more cherries in the syrrup after.
451. How to order STURGEON.
If your sturgeon be alive, keep it a night and a day before you use it; then cut off the head and tail, split it down the back, and cut it into as many pieces as you please; salt it with bay salt and common salt, as you would do beef for hanging, and let it lie 24 hours; then tie it up very tight, and boil it in salt and water whilst it is tender; (you must not boil it over much) when it is boiled throw over it a little salt, and set it by till it be cold. Take the head and split it in two and tye it up very tight; you must boil it by itself, not so much as you did the rest, but salt it after the same manner.
452. To make the PICKLE.
Take a gallon of soft water, and make it into a strong brine; take a gallon of stale beer, and a gallon of the best vinegar, and let it boil together, with a few spices; when it is cold put in your sturgeon; you may keep it (if close covered) three or four months before you need to renew the pickle.
453. To make HOTCH-POTCH.
Take five or six pounds of fresh beef, put it in a kettle with six quarts of soft water, and an onion; set it on a slow fire, and let it boil til your beef is almost enough; then put in the scrag of a neck of mutton, and let them boil together till the broth be very good; put in two or three handfuls of breadcrumbs, two or three carrots and turnips cut small, (but boil the carrots in water before you put them in, else they will give your broth a taste) with half a peck of shill'd pease, but take up the meat before you put them in, when you put in the pease take the other part of your mutton and cut it in chops, (for it will take no more boiling than the pease) and put it in with a few sweet herbs shred very small, and salt to your taste.