Couch-Grass is one of the Gardener's Plagues, and is in every Garden too much. Take a Clump of this, and set it in a large Garden-Pot, and letting it stand as airy as possible, water it gently every other Morning. There is one sort of it, which is finely variegated, the Leaves appearing like striped Ribbons. This fine sort is at the Ivy-House at Hoxton, where it may be put in Pots at any time. This, or the other, should be put to a Dog, at any time, when he is sick, and he will eat it greedily, and cure himself; but for want of this Help, which favourite Lap-Dogs in London want, they lose their briskness. I believe it would be worth some poor Woman's while to sell this Grass, in London, where so many fine Lap-Dogs are kept, and indulged so much, that they cannot be taken abroad to search their Physick; while those of the larger kind take their way abroad, in the Mornings, at their pleasure. This, Sir, I send you with some other Receipts, because Dogs are not a little useful about a Farm, and the little ones are no less agreeable to their Keepers. And I am sure, if you publish these, they will prove very acceptable to many Ladies, and Gentlemen, who are Admirers of these faithful Creatures.
I am, &c. J. L.
Lisbon or Portugal-Cakes. From the same_,_
Take a Pound of double-refin'd Loaf-Sugar beaten fine, and past through a fine Sieve. Mix this with a Pound of fine Flour; then rub into these a Pound of fresh or new Butter, till your Sugar and Flour looks like Bread-Crumbs; then add, two or three spoonfulls of Orange-Flower-Water, and about ten spoonfuls of Canary-Wine: then beat ten Eggs, till their Whites are whipt to Snow, and mix the Eggs, with the rest, with a quarter of a Pound of blanched Almonds beaten in a Marble Mortar, with some Orange-Flower Water; and when you have butter'd your Pans well, fill them half full with this Mixture, and bake them, if you make them without Currans, or else fill the Pans fuller, first plumping the Currans, which should be in proportion, as you please.
Imperial Florentine. From Mr. Byecorf at Augsburgh.
Cut the leanest part of a Leg of Veal, in thin Slices, and beat them with the Back of a Knife, as you would do Scots Collups; then season the Cutlets with Cloves, Pepper beaten fine to powder, some Pepper and Salt, with some Nutmeg grated, a little dry'd sweet Marjoram powder'd, or some sweet Basil. Lay this Mixture pretty thick upon them, and roll them up with a little Piece of fat Bacon, in the middle; then lay in your Paste to the Dish, and over the Bottom strew a little Pepper, Salt, and Nutmeg, with some Balls of farced Meat, with bits of Butter, placed here and there. Put in then your rolls of Veal, with some Cocks-Combs blanched, a quarter of a Pint of Mushroom Buttons pickled, some Slices of Lemon, with half a Pint of White Wine, and about a Pint of Water; then close your Pye, and when it is baked, serve it hot. N.B. Before you close it, put some bits of Butter on the top of your Rolls of Meat.
To make Farced Meat, for the foregoing Florentine. From the same.
Take the Lean of a Leg of Veal, chop it small, and beat it well in a Marble Mortar, with as much Fat of the Kidney of Veal; and then put some Pepper, Salt, Cloves, Nutmeg, Powder of dry'd sweet Marjoram, and some Mushrooms, chopt as you please; then add as many Eggs, beaten as you think proper, with some grated Bread, to make it into a Paste, and roll this Mixture into Balls. Some instead of the Kidney-Fat of Veal, will chop the same quantity of fat Bacon.
To make a Tart of white Beet-Cards. From the same.
Take some white Beet-Cards, (or Leaves) as much Spinach-Leaves, and the same quantity of French Sorrel, which has a round Leaf. Chop these small, or if you beat them all together in a Marble Mortar, it is better; then strain out the Juice, and put it amongst the same proportion, or quantity, of the same Herbs, fresh cut, that is, put the Liquor to as many Herbs as you cut before, and shred them; then add to them about five Ounces of good Sugar, and you may put as much Currans. Mix these well, and bake them; then pour over it, while it is hot, some Cream that has been boil'd thick, and serve it hot: but if you use raw Cream, from the Dairy, you must mix it with the Ingredients, and then strew fine powder'd Sugar over it, but serve it hot, let it be which way you will.