To make Green Usquebaugh.
To every Gallon of French-Brandy put one Ounce of Anniseeds, and another of sweet Fennel-Seeds, two Drachms of Coriander-Seeds. Let these infuse nine Days, then take of the Spirit of Saffron one Drachm, distil'd from Spirit of Wine, mix with the rest; infuse during this time some Liquorice sliced in Spirits, one Pound of Raisins of the Sun, and filter it; put then a Quart of pure White-Wine to a Gallon of the Liquor, and when all is mix'd together, take the Juice of Spinach boil'd, enough to colour it; but do not put the Spinach Juice into the Liquor till it is cold. To this put one Pound of white Sugar candied, finely powder'd, to a Gallon of Liquor.
To make a Cabbage-Pudding; from a Gentlewoman in Suffolk, as it was written by herself.
Sir,
You will excuse me, if I send you a Receipt for a Pudding, which is accounted so agreeable by my Acquaintance, that they think it worth a place in your Book, call'd, The Lady's Monthly Director, in the Management of the several Products of a Farm. It may as well be made by People of the lower as of the higher Rank.
Take a Piece of boil'd Beef, which is not always done enough; the Parts of it which are the least done, and chop them small: take as much boil'd Cabbage as you have Meat, and chop that as small as the Beef, season this with Pepper and Salt, and two or three Eggs beaten, to mix it up in the manner of farced Meat. Whatever else of seasoning you like, put it to it; and when it is made into a thin Paste, put the Mixture into a Linnen-Cloth, and boil it till it is enough, then serve it to the Table. But this Pudding is much better made with raw salt Beef and boil'd Cabbage, for is makes an extraordinary Paste, and is much softer and fuller of Gravey than the first.
N.B. If it is of the first Sort, the quantity of half a Quartern Loaf of fine Bread, may boil an Hour, and the latter Sort may boil an Hour and a half.
I am Yours, C. B.
Serve it with Butter and Gravey, with Lemon-Juice.
Of the Gourmandine-Pea, and its several Ways of Dressing.