To make Sweet-meat Cream. From the same.
Take either clean Cream from the Dairy, or else make the foregoing artificial Cream, and slice preserv'd Apricots, or preserv'd Peaches or Plums, into it, having first sweeten'd the Cream well, with fine Loaf Sugar, or with the same Syrup they were preserv'd in. Mix these well, and serve them separately, cold, in China Basons.
To embalm Pidgeons. From a Lady in Suffolk.
This Receipt was communicated in this manner: viz. Sir, I have seen the Method you propose to embalm Partridges, in your Farmer's Monthly Director, and have tried it so far, that I have kept them, done that way, a Month. I had then a mind to try what I could do with Pidgeons; and as soon as they were kill'd, I was diligent to take out all the Blood, and wash them, and dry them, as is directed, with warm Cloths, both inside and outside. I then laid them in Pans of earthen Ware, and cover'd them with melted Butter, which kept them very well, for a long time. I wash'd the Necks of the Pidgeons, when the Crops were taken out, with Vinegar, and dry'd them. Then I used them as you direct for Partridges, and they kept sweet a Month, fit for Roasting; and they eat the same as if they were fresh kill'd. This I send you word of, because you may know how far your embalming of Partridges has taken Effect, and to tell you, the Lady who told you of it, understood very well what she did. As for my part, I used fresh Butter; but you did not say whether it should be salt or fresh, and I try'd Pidgeons, because they are Fowls which decay sooner than any. If you think this worth your Notice,
I am,
Your humble Servant.
S. F.
To preserve Pidgeons another way. From the same.
Take Pidgeons fresh kill'd; wash them from the Blood, and take off the Flesh, as clean as you can from the Bones, and discharge all the Inside: then season them well with Pepper and Salt, with a little Mace and Nutmeg grated, and boil them in equal quantities of Vinegar and Water, till they are very tender with Cloves, or other Spice, as you like, and if you add a Bay-leaf or two it will be better. When your Pidgeons are boil'd tender enough, take them from the Fire, and when the Liquor is cold, lay your Pidgeons in a large Gally-pot, and pour the Liquor upon them, and cover them up close with Leather, and they will keep a long time.
An Attempt to preserve Cucumbers, for Stewing, in the Winter. From the same.
Sir,
You have often told me, that you was a Lover of Cucumbers, and more especially stew'd, than any other way; which I find many others of my Friends come into. I propose, that you should pare and slice Cucumbers as usual for stewing; and then with a little Salt and Pepper, with their own Liquor stew them in a Sauce-Pan till they are a little tender; then pour them into a Cullendar, and when they are drain'd well from the Liquor, boil some White Wine, with Water, half one, and half the other, with whole Pepper; and when the Liquor is cold, put the Cucumbers into a Gally-pot, and pour the Liquor over them: and, if you put a little Oil upon the Liquor, I am persuaded they will keep several Months. I wish it may be try'd, for I have thought of it; and according to my Judgment it may be fit to use, any time in the Winter, for stewing.