New Castle: Printed in this present year.
This is really a useful book of recipes, although some of them are scarcely in use now. A few examples may be acceptable.
"To Broil Pidgeons Whole.
Cut off the Wings and Neck close, leave the Skin at the Neck to tie close, then having some grated Bread, two Pidgeons Livers, one Anchovy, a Quarter of a Pound of Butter, half a Nutmeg grated, a little Pepper and Salt, a very little Thyme and Sweet Marjoram shred; mix all together, put a piece as big as a Walnut into each Pidgeon, sew up their Rumps and Necks, strew a little Pepper Salt and Nutmeg on the Out side, broil them on a very slow Charcoal Fire on the Hearth; baste and turn them very often. Sauce is melted Butter; or rich Gravy, if you like it higher tasted.
A pretty Sauce for Woodcocks or any wild Fowl.
Take a Quarter of a Pint of Claret, and as much Water, some grated Bread, two or three heads of Rocumbile, or a Shallot, a little whole Pepper, Mace, sliced Nutmeg, and Salt; Let this stew very well over the Fire, then beat it up with butter, and pour it under the Wild Fowl, which being under roasted, will afford Gravy to mix with this Sauce.
A whipt Sillibub extraordinary.
Take a Quart of Cream and boil it, let it stand till it is cold; then take a Pint of White Wine, pare a Lemon thin, and steep the peel in the Wine two Hours before you use it; to this add the Juice of a Lemon, and as much Sugar as will make it very sweet: Put all this together into a Bason, and whisk it all one way till it is pretty thick. Fill your Glasses, and keep it a Day before you use it; it will keep three or four Days. Let your Cream be full Measure, and your Wine rather less. If you like it perfumed, put in a Grain or two of Amber-grease.