Then let it broil till it is enough, which will be, from the beginning to the end, about seven or eight Hours; and when you serve it, pour out the Sauce, and lay it in a Dish, with the Back upwards. Memorandum, The Skin must not be cut before you lay it on the Gridiron, to keep in the Gravey; neither should any of the Skin be cut, when you have any Pork roasted for the same Reason.
Beef, or Pork, to be salted for boiling immediately, from the Shambles. From Mr. J. P. Chymist.
Take any piece of Beef you desire to boil, or Pork for the same, dressing it fresh from the Shambles, or Market, and salt it very well, just before you put it into the Pot; then as soon as your Meat is salted, take a coarse Linnen Cloth, and flour it very well, and then put the Meat into it, and tye it up close. Put this into a Kettle of boiling Water, and boil it as long as you would any salt piece of Beef of the same bigness, and it will come out as salt as a piece of Meat, that had been salted four or five Days: but by this way of salting, one ought not to have pieces of above five or six Pounds weight. N.B. If to half a Pound of common Salt you put an Ounce of Nitre, or Salt-Petre, it will strike a redness into the Beef; but the Salt-Petre must be beat fine, and well mix'd with the common Salt.
_Potatoe-_Puddings, made with Sweet-meats. From Mr. Moring, Temple-Bar.
Take some clean Potatoes, boil them tender, and when they are so, and clean from their Skins, break them in a Marble Mortar, till they become a Pulp; then put to them, or you might beat with them some slices of candy'd Lemons and Oranges, and beat these together with some Spices, and Lemon-Peel candy'd. Put to these some Marrow, and as much Sugar, with Orange-Flower Water, as you think fit. Mix all together, and then take some whole candy'd Orange-Peels, and stuff them full of the Meat, and set them upon a Dish, in a gentle Oven; and when they have stood half an hour, serve them hot, with a Sauce of Sack and Butter, and fine Sugar grated over them.
_Potatoe-_Pudding baked. From Mr. Shepherd of Windmill-Street.
Boil some fair Potatoes till they are tender; then, when they are made clean, bruise them in a Marble Mortar, till they become a Paste, with some Mace powder'd, some Sugar, and the Pulp of Oranges, with a Naples Biscuit or two grated in, and a large Carrot grated. Add to these some Orange-Flower Water; and when all these are well mix'd, put to them some butter'd Eggs, with some slices of Butter laid upon your Pudding, when it is put into the Dish, or Pan. A little baking will serve for it; and when it is enough, serve it hot, with a garnish of sliced Lemon or Orange. Some will put this into a Paste, but not cover it.
To make Whipt Syllabubs. From Mrs. Cater of Salisbury.
To a Pint of Cream put a Gill of Canary-Wine, and two Ounces of Loaf-Sugar finely beat, and a slice or two of Lemon; then with a clean Whisk, whip it together, adding a little Milk, as it grows thick: then have your Glasses clean, and put into each of them three or four spoonfuls of any sorts of Wine, red in some, and white in others, sweeten'd with fine Sugar powder'd; then fill your Glasses with the Froth of your Cream, as it is whipt up.
Of the fashionable Tables, for Persons of Rank, or Figure, where five
Dishes are serv'd at a Course. From S.G. Esq.