Egg Minced Pies.
Take six Eggs, boil them very hard, and shred them small; shred double the Quantity of good Suet very fine; put Currants neatly wash'd and pick'd, one Pound or more, if your Eggs were large; the Peel of one Lemon very fine shred, half the juice, and five or six Spoonfuls of Sack, Mace, Nutmeg, Sugar, and a little Salt; and candied Citron or Orange peel, if you would have them rich."
There are recipes for making "Raisin Elder wine; Sage wine, very good; Raspberry wine, very good; Cowslip or Marigold, Gooseberry and Elder-flower wines"; besides strong Mead and Cinnamon Water, as well as a curious compound—
"Birch Wine, as made in Sussex.
Take the Sap of Birch fresh drawn, boil it as long as any Scum arises; to every Gallon of Liquor put two Pounds of good Sugar; boil it Half an Hour, and scum it very clean; when 'tis almost cold, set it with a little Yeast spread on a Toast; let it stand five or six days in an open Vessel, stirring it often: then take such a Cask as the Liquor will be sure to fill, and fire a large Match dipt in Brimstone, and put it into the Cask, and stop in the Smoak till the Match is extinguished, always keeping it shook; then shake out the Ashes, and, as quick as possible, pour in a Pint of Sack or Rhenish wine, which Taste you like best, for the Liquor retains it; rainge the Cask well with this, and pour it out; pour in your Wine, and stop it close for Six Months, then, if it is perfectly fine, you may boil it."
The Pleasant History of TAFFY'S
Progress to London; with the
WELSHMAN'S Catechism.
Behold in WHEEL BARROW I come to Town