To make Hartshorn-Jelly. From the same.
Take six Ounces of Harts-horn Shavings; put them into two Quarts of Water, and two or three bits of Lemon-Peel, and set this in a Sand-heat, for six or eight Hours, or let them infuse about ten Hours upon hot Embers. Then boil it briskly, and when you find it will jelly, as you may do, by taking out a little of the Liquor in a Spoon, and cooling it; then strain it off, and add to it about half a Pound of double-refined Sugar powder'd very fine; about a Gill of Sack, or two or three spoonfuls of Mountain Wine, the Juice of two Lemons; then set this on a slow Fire, and as it heats, beat the Whites of two Eggs to a froth, and put it into the Pan, where the Jelly is, at times as it rises; and then, when it just boils up, take it from the Fire, and it will be clarified. Then pour it by small quantities into the Jelly-bag, and let it drop or run into some Receiver; but it will be apt to run thick at first: then take that which is first run, if it be thick, and pour again into the Jelly-bag, and you will find it come clear. Then place your Glasses to receive it, and change the full one for another, which you must carefully watch, that your Glasses be not soil'd in the least, for the Beauty of this, in one particular, is its transparency; and again, it should not be too stiff. Some only take the Harts-horn Shavings, six Ounces to two Quarts of Water, and boil it gently till the Liquor will jelly, without the expence of a Sand-heat, or setting it on hot Embers. The boiling it is the best way, but requires more Patience.
To make a Tart of the Ananas, or Pine-Apple. From Barbadoes.
Take a Pine-Apple, and twist off its Crown: then pare it free from the Knots, and cut it in Slices about half an Inch thick; then stew it with a little Canary Wine, or Madera Wine, and some Sugar, till it is thoroughly hot, and it will distribute its Flavour to the Wine much better than any thing we can add to it. When it is as one would have it, take it from the Fire; and when it is cool, put it into a sweet Paste, with its Liquor, and bake it gently, a little while, and when it comes from the Oven, pour Cream over it, (if you have it) and serve it either hot or cold.
Marmalade of Pine-Apples, or Ananas.
When you have small Pine-Apples in Fruit, which are not noble enough to be brought to the Table, twist off their Crowns, and pare them; then slice them, and put them into a Syrup of Water, Sugar, and Pippins; and boil them with half their quantity of Sugar added to them, with a little White Wine, breaking them with a Spoon, as they boil, till they come to a Mash, or are a little tender. Then take them from the Fire, and put the Marmalade into Glasses to keep, and cover every Glass with white Paper, preserving them in a dry Place.
To dress the Giblets of a Tortoise, or Sea-Turtle. From a Barbadoes
Lady.
Take the Head, the Feet, and the Tail, of either of these, and taking off their Scales, stew them three or four Hours, in Salt and Water, till they are almost tender; then broil them a little with Pepper and Salt on them, and then put them into a Stew-pan with a Shallot, and some Spice and sweet Herbs, according to your Taste; some strong Gravey, and some Wine, and thicken the Sauce, taking out the bunch of sweet Herbs. You may put then some Juice of Limes to them, or Chadocks or Lemons, to make them fine. N.B. This is a dainty Dish, if they are broil'd, after the first stewing, because as they are sinewey, the Sinews ought to be a little scorched by broiling, or else they will not be so tender as one would have them.
There are two Sorts of Tortoises, the Land, and the Sea-Tortoise; but the Sea-Tortoise or Turtle, is what I mean, which is that which we have about the West-Indies. This is a fine Animal, partaking of the Land and Water. Its Flesh between that of Veal, and that of a Lobster, and is extremely pleasant, either roasted or baked. There are some of these Creatures that weigh near two hundred Weight. They are frequently brought to England in Tubs of Sea Water, and will keep alive a long time.
To roast a Piece of Turtle, or Tortoise. From the same.