To preserve Goosberries. From the same.
The best Goosberries, for this Work, are the white Dutch Goosberry, and the Walnut-Goosberry. Take these, just when they are beginning to turn ripe, pick off the Flower-tuft at the Ends, and stone them; then take to every Pound of Fruit, one Pound and a quarter of fine Sugar beaten and sifted. Boil the Sugar with a little Water to a Syrup, taking off the Scum as it rises; then put in your Fruit, and boil them quick till they are clear, and put them in Glasses, boiling the Syrup a little more; then pour it upon them, and when it is cold, cover your Glasses close with Paper.
To candy Eringo-Roots. From Mr. Lufkin of Colchester.
Take the fairest Roots of Eringo, fresh taken out of the Ground, wash them clean, and boil them in several Waters till they are very tender: wash them again, and rub them with a Cloth, to dry as much as they will bear, without breaking, or bruising; slit them, and take out the Pith, and twist two together, like a Screw. Then take to every Pound of Root two Pounds of fine Sugar powder'd, of which Sugar take one Pound at first, and boil it with some Rose-Water, to a Syrup; and then put in your Roots, and boil them till they are clear; then wet the rest of your Sugar with Rose-Water, and boil it to a candy Height; then put in the Roots, and let them boil, shaking them often over the Fire, and when you think they are enough, take them from the Fire, and shake them till they are cold, and almost dry; then lay them upon Dishes to dry thoroughly, and when they are done, put them up in Boxes with white Paper, under and over them, then keep them in a dry place.
To preserve Grapes in Syrup. From the same.
The best Grapes for this use, are those of the Fronteniac Kind, of which there are the white and the blue, and the red, which seldom come to ripen in England, with their pure flavour. But as Heat is the occasion of ripening; so, though they want it with us, from the Sun, we may make good that deficiency by Fire, which will answer the end fully, and bring them to the highest perfection of Taste, therefore the Sweet-meat made of these is excellent; besides these Grapes for preserving, the St. Peter and the Warner Grapes are very good, and I may mention the grizled Fronteniac, which is a noble Grape, when it is ripe, as well as the others. And for the other Sorts of Grapes, they are not fit for preserving, unless I take in the Raisin Grapes, red and white, and the Lombardy Grape; all which are full of Pulp, and seldom ripen. These are your sorts, and now to proceed.
Take your Grapes, gather'd in a dry Day, though they are not ripe. You may guess when we come to the end of September, and they are not so, they never will be ripe: pick them then from the Stalks, and stone them carefully, without breaking much of the Skin, save the Juice; then take the weight of them in fine Sugar powder'd, and boil your Sugar with some Water, wherein Pippins have been boiled before, first straining your Water, and boil them to Syrup, taking off the Scum as it rises. And when the Scum rises no more, put in your Grapes, and boil them quick till they are as clear as Crystal, I mean the white Grapes; but the red Sorts, let them boil till they are clear, and that the Syrup will jelly; then put them into Glasses, and when they are cold, cover them close with white Paper; but mark your Papers, which are of the Fronteniac Kinds, for they will have a very different Flavour from the other Sorts, an high richness that is much admired. However, though the other Kinds of Grapes, mention'd in this Receipt, may want a flavour by themselves, you may add some Orange-Flower Water to the Syrup, you make for them, which will give them a fine taste.
N.B. Take care that when you make this Preserve, you use only one sort at one time.
To dress a Calf's-Head in a grand Dish. From Mrs. E. Sympson.
Take a large Calf's-Head, and divide it, cut off the Muzzle, and wash it well; then take the Brains, and wash them, and dry them, and flour them, and put them in a Cloth, and tye them up. Boil these till they are half done; then take them from the Kettle, and cut the Flesh off one side of the Head, in slices, like harsh'd Meat, and the other side of the Head must remain whole, and mark'd only with a sharp Knife, cross-ways. The Brains must lie till the rest are prepared.