The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

ORANGEADE. Squeeze out the juice of an orange, pour boiling water on a little of the peel, and cover it close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet. Strain the whole through a jelly bag; or squeeze the juice and strain it, and water and capillaire.

ORCHARD. Fruit trees, whether in orchards, or espaliers, or against walls, require attention, in planting, pruning, or other management, almost every month in the year, to render them productive, and to preserve the fruit in a good state. – January. Cut out dead wood and irregular branches, clean the stumps and boughs from the moss with a hollow iron. Repair espaliers by fastening the stakes and poles with nails and wire, and tying the shoots down with twigs of osier. Put down some stakes by all the new-planted trees. Cut grafts to be ready, and lay them in the earth under a warm wall. – February. Most kinds of trees may be pruned this month, though it is generally better to do it in autumn; but whatever was omitted at that season, should be done now. The hardiest kinds are to be pruned first; and such as are more tender, at the latter end of the month, when there will be less danger of their suffering in the wounded part from the frost. Transplant fruit trees to places where they are wanted. Open a large hole, set the earth carefully about the roots, and nail them at once to the wall, or fasten them to strong stakes. Sow the kernels of apples and pears, and the stones of plums for stocks. Endeavour to keep off the birds that eat the buds of fruit trees at this season of the year. – March. The grafts which were cut off early and laid in the ground, are now to be brought into use; the earliest kinds first, and the apples last of all. When this is done, take off the heads of the stocks that were inoculated the preceding year. A hand's breadth of the head should be left, for tying the bud securely to it, and that the sap may rise more freely for its nourishment. The fruit trees that were planted in October should also be headed, and cut down to about four eyes, that the sap may flow more freely. – April. Examine the fruit trees against the walls and espaliers, take off all the shoots that project in front, and train such as rise kindly. Thin apricots upon the trees, for there are usually more than can ripen; and the sooner this is done, the better will the rest succeed. Water new-planted trees, plant the vine cuttings, and inspect the grown ones. Nip off improper shoots; and when two rise from the same eye, take off the weakest of them. Weed strawberry beds, cut off the strings, stir the earth between them, and water them once in two or three days. Dig up the borders near the fruit trees, and never plant any large kind of flowers or vegetables upon them. Any thing planted or sown near the trees, has a tendency to impoverish the fruit. – May. If any fresh shoots have sprouted upon the fruit trees, in espaliers, or against walls, take them off. Train the proper ones to the walls or poles, at due distances, and in a regular manner. Look over vines, and stop every shoot that has fruit upon it, to three eyes beyond the fruit. Then train the branches regularly to the wall, and let such as are designed for the next year's fruiting grow some time longer, as their leaves will afford a suitable shade to the fruit. Water the trees newly planted, keep the borders about the old ones clear, and pick off the snails and other vermin. – June. Renew the operation of removing from wall trees and espaliers, all the shoots that project in front. Train proper branches to their situations, where they are wanted. Once more thin the wall fruit: leave the nectarines four inches apart, and the peaches five, but none nearer: the fruit will be finer, and the next year the tree will be stronger, if this precaution be adopted. Inoculate the apricots, and choose for this purpose a cloudy evening. Water trees lately planted, and pick up snails and vermin. – July. Inoculate peaches and nectarines, and take off all projecting shoots in espaliers and wall fruit-trees. Hang phials of honey and water upon fruit-trees, to protect them from the depredations of insects, and look carefully for snails, which also will destroy the fruit. Keep the borders clear from weeds, and stir the earth about the roots of the trees; this will hasten the ripening of the fruit. Examine the fruit trees that were grafted and budded the last season, to see that there are no shoots from the stocks. Whenever they rise, take them off, or they will deprive the intended growth of its nourishment. Attend to the trees lately planted, and water them often; and whatever good shoots they make, fasten them to the wall or espalier. Repeat the care of the vines, take off improper or irregular shoots, and nail up the loose branches. Let no weeds rise in the ground about them, for they will exhaust the nourishment, and impoverish the fruit. – August. Watch the fruit on the wall trees, and keep off the devourers, of which there will be numberless kinds swarming about them during this month. Send away the birds, pick up snails, and hang bottles of sweet water for flies and wasps. Fasten loose branches, and gather the fruit carefully as it ripens. Examine the vines all round, and remove those trailing branches which are produced so luxuriantly at this season of the year. Suffer not the fruit to be shaded by loose and unprofitable branches, and keep the ground clear of weeds, which otherwise will impoverish the fruit. – September. The fruit must now be gathered carefully every day, and the best time for this purpose is an hour after sun-rise: such as is gathered in the middle of the day is always flabby and inferior. The fruit should afterwards be laid in a cool place till wanted. Grapes as they begin to ripen will be in continual danger from the birds, if not properly watched and guarded. Transplant gooseberries and currants, and plant strawberries and raspberries: they will then be rooted before winter, and flourish the succeeding season. – October. It is a useful practice to prime the peach and nectarine trees, and also the vines, as it invigorates the buds in the spring of the year. Cut grapes for preserving, with a joint of the vine to each bunch. For winter keeping, gather fruits as they ripen. Transplant all garden trees for flowering, prune currant bushes, and preserve the stones of the fruit for sowing. – November. Stake up all trees planted for standards, or the winds will rock them at the bottom, and the frost will be let in and destroy them. Throw a good quantity of peas straw about them, and lay on it some brick bats or pebbles to keep it fast: this will mellow the ground, and keep the frost from the roots. Continue to prune wall fruit-trees, and prune also at this time the apple and pear kinds. Pull off the late fruit of figs, or it will decay the branches. – December. Prepare for planting trees where they will be wanted in the spring, by digging the ground deep and turning it well, in the place intended for planting. Scatter over the borders some fresh mould and rotted dung, and in a mild day dig it in with a three-pronged fork. Look over the orchard trees, and cut away superfluous wood and dead branches. Let the boughs and shoots stand clear of each other, that the air may pass between, and the fruit will be better flavoured. This management is required for old trees: those that are newly planted are to be preserved by covering the ground about their roots.

ORGEAT. Boil a quart of new milk with a stick of cinnamon, sweeten it to taste, and let it cool. Then pour it gradually over three ounces of almonds, and twenty bitter almonds that have been blanched and beaten to a paste, with a little water to prevent oiling. Boil all together, and stir it till cold, then add half a glass of brandy. – Another way. Blanch and pound three quarters of a pound of almonds, and thirty bitter ones, with a spoonful of water. Stir in by degrees two pints of water, and three pints of milk, and strain the whole through a cloth. Dissolve half a pound of fine sugar in a pint of water, boil and skim it well; mix it with the other, adding two spoonfuls of orange-flower water, and a teacupful of the best brandy.

ORGEAT FOR THE SICK. Beat two ounces of almonds with a tea-spoonful of orange-flower water, and a bitter almond or two; then pour a quart of milk and water to the paste. Sweeten with sugar, or capillaire. This is a fine drink for those who feel a weakness in the chest. In the gout also it is highly useful, and with the addition of half an ounce of gum arabic, it has been found to allay the painfulness of the attendant heat. Half a glass of brandy may be added, if thought too cooling in the latter complaint, and the glass of orgeat may be put into a basin of warm water.

ORTOLANS. Pick and singe, but do not draw them. Tie them on a bird spit, and roast them. Some persons like slices of bacon tied between them, but the taste of it spoils the flavour of the ortolan. Cover them with crumbs of bread.

OX CHEEK. Soak half a head three hours, and clean it in plenty of water. Take off all the meat, and put it into a stewpan with an onion, a sprig of sweet herbs, pepper, salt, and allspice. Lay the bones on the top, pour on two or three quarts of water, and close it down. Let it stand eight or ten hours in a slow oven, or simmer it on a hot hearth. When tender skim off the fat, and put in celery, or any other vegetable. Slices of fried onion may be put into it a little before it is taken from the fire.

OX CHEEK SOUP. Break the bones of the cheek, wash it clean, put it into a stewpan, with a piece of butter at the bottom. Add half a pound of lean ham sliced, one parsnip, two carrots, three onions, four heads of celery, cut small, and three blades of mace. Set it over a slow fire for a quarter of an hour, then add a gallon of water, and simmer it gently till reduced to half the quantity. If intended as soup only, strain it off, and put in a head of sliced celery, with a little browning, to give it a fine colour. Warm two ounces of vermicelli and put into it; boil it ten minutes, and pour it into a tureen, with the crust of a French roll. If to be used as stew, take up the cheek as whole as possible; put in a boiled carrot cut in small pieces, a slice of toasted bread, and some cayenne pepper. Strain the soup through a hair sieve upon the meat, and serve it up.

OX FEET. These are very nutricious, in whatever way they are dressed. If to be eaten warm, boil them, and serve them up in a napkin. Melted butter for sauce, with mustard, and a large spoonful of vinegar. Or broil them very tender, and serve them as a brown fricassee. The liquor will do to make jelly sweet or relishing, and likewise to give richness to soups or gravies. They may also be fried, after being cut into four parts, dipped in egg, and properly floured. Fried onions may be served round the dish, with sauce as above. Or they may be baked for mock turtle. If to be eaten cold, they only require mustard, pepper, and vinegar. – Another way. Extract the bones from the feet, and boil the meat quite tender; then put it into a fryingpan with a little butter. After a few minutes, add some chopped mint and parsley, the yolks of two eggs beat up fine, half a pint of gravy, the juice of a lemon, and a little salt and nutmeg. Put the meat into a dish, and pour the sauce over it.

OX FEET JELLY. Take a heel that has been only scalded, not boiled, slit it in two, and remove the fat from between the claws. Simmer it gently for eight hours in a quart of water, till reduced to a pint and half, and skim it clean while it is doing. This strong jelly is useful in making calves' feet jelly, or may be added to mock turtle, and other soups.

OX PALATES. Boil them tender, blanch and scrape them. Rub them with pepper, salt, and bread, and fry them brown on both sides. Pour off the fat, put beef or mutton gravy into the stewpan for sauce, with an anchovy, a little lemon juice, grated nutmeg and salt. Thicken it with butter rolled in flour: when these have simmered a quarter of an hour, dish them up, and garnish with slices of lemon.

OXFORD DUMPLINS. Mix together two ounces of grated bread, four ounces of currants, the same of shred suet, a bit of lump sugar, a little powdered pimento, and plenty of grated lemon peel. Add two eggs and a little milk; then divide the whole into five dumplins, and fry them of a fine yellow brown. Made with half the quantity of flour, instead of bread, they are very excellent. Serve them up with sweet sauce.

OXFORD SAUSAGES. Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews. Add three quarters of a pound of beef suet, mince and mix them together. Steep the crumb of a penny loaf in water, and mix it with the meat; add also a little dried sage, pepper and salt.

OYSTER LOAVES. Open a quart of fresh oysters, wash and stew them in their own liquor, with two anchovies, a bunch of sweet herbs, a blade of mace, and a bit of lemon peel. Drain off the liquor, boil up a quarter of a pound of butter till it turns brown; add half a spoonful of flour, and boil it up again. Put in some of the oyster liquor, with a little gravy, white wine, mace, nutmeg, a few cloves, and a small piece of shalot. Stew all together till it becomes as thick as cream; then put in the oysters, and stew them a few minutes. Fry some bread crumbs in butter or sweet dripping till they are crisp and brown, drain them well, put in the oysters, and dish them up. – Another. Open the oysters, and save the liquor; wash them in it, and strain it through a sieve. Put a little of the liquor into a tosser, with a bit of butter and flour, white pepper, a scrape of nutmeg, and a little cream. Stew the oysters in the liquor, cut them into dice, and then put them into rolls sold for the purpose.

OYSTER PATTIES. Put a fine puff-crust into small pattipans, and cover with paste, with a bit of bread in each. While they are baking, take off the beard of the oysters, cut the oysters small, put them in a small tosser, with a dust of grated nutmeg, white pepper and salt, a taste of lemon peel, shred as fine as possible, a spoonful of cream, and a little of the oyster liquor. Simmer them together a few minutes, and fill the pattipans as soon as they are baked, first taking out the bread. A bread crust should be put into all patties, to keep them hollow while baking.

OYSTER PIE. Open the oysters, take off the beards, parboil the oysters, and strain off the liquor. Parboil some sweetbreads, cut them in slices, place them in layers with the oysters, and season very lightly with salt, pepper and mace. Then add half a teacup of liquor, and the same of gravy. Bake in a slow oven; and before the pie is sent to table, put in a teacup of cream, a little more oyster liquor, and a cup of white gravy, all warmed together, but not boiled.

OYSTER SAUCE. Save the liquor in opening the oysters, boil it with the beards, a bit of mace and lemon peel. In the mean time, throw the oysters into cold water, and drain it off. Strain the liquor, put it into a saucepan with the oysters, and as much butter, mixed with a little milk, as will make sauce enough; but first rub a little flour with it. Set them over the fire, and keep stirring all the time. When the butter has boiled once or twice, take them off, and keep the saucepan near the fire, but not on it; for if done too much, the oysters will be hard. Squeeze in a little lemon juice, and serve it up. If for company, a little cream is a great improvement. Observe, the oysters will thin the sauce, and therefore allow butter accordingly.

OYSTER SOUP. Beat the yolks of ten hard eggs, and the hard part of two quarts of oysters, in a mortar, and put them to two quarts of fish stock. Simmer all together for half an hour, and strain it off. Having cleared the oysters of the beards, and washed them well, put them into the soup, and let it simmer five minutes. Beat up the yolks of six raw eggs, and add them to the soup. Stir it all well together one way, by the side of the fire, till it is thick and smooth, but do not let it boil. Serve up all together.

OYSTER MOUTH SOUP. Make a rich mutton broth, with two large onions, three blades of mace, and a little black pepper. When strained, pour it on a hundred and fifty oysters, without the beards, and a bit of butter rolled in flour. Simmer it gently a quarter of an hour, and serve up the soup.

OYSTERS. Of the several kinds of oysters, the Pyfleet, Colchester, and Milford, are much the best. The native Milton are fine, being white and fleshy; but others may be made to possess both these qualities in some degree, by proper feeding. Colchester oysters come to market early in August, the Milton in October, and are in the highest perfection about Christmas, but continue in season till the middle of May. When alive and good, the shell closes on the knife; but if an oyster opens its mouth, it will soon be good for nothing. Oysters should be eaten the minute they are opened, with their own liquor in the under shell, or the delicious flavour will be lost. The rock oyster is the largest, but if eaten raw it tastes coarse and brackish, but may be improved by feeding. In order to do this, cover the oysters with clean water, and allow a pint of salt to about two gallons; this will cleanse them from the mud and sand contracted in the bed. After they have lain twelve hours, change it for fresh salt and water; and in twelve hours more they will be fit to eat, and will continue in a good state for two or three days. At the time of high water in the place from whence they were taken, they will open their shells, in expectation of receiving their usual food. The real Colchester or Pyfleet barrelled oysters, that are packed at the beds, are better without being put into water; they are carefully and tightly packed, and must not be disturbed till wanted for the table. In temperate weather these will keep good for a week or ten days. To preserve barrelled oysters however, the best way is to remove the upper hoop, so that the head may fall down upon the oysters, and then to place a weight upon it. This will compress the oysters, keep in the liquor, and preserve them for several days.

P

Pain in the ear. This complaint is sometimes so prevalent as to resemble an epidemic, particularly amongst children. The most effectual remedy yet discovered has been a clove of garlic, steeped for a few minutes in warm sallad oil, and put into the ear, rolled up in muslin or fine linen. When the garlic has accomplished its object, and is removed from the ear, it should be replaced with cotton, to prevent the patient taking cold.

PAINT. Painted doors and windows may be made to look well for a considerable time, if properly cleaned. A cloth should never be used, for it leaves some lint behind; but take off the dust with a painter's brush, or a pair of bellows. When the painting is soiled or stained, dip a sponge or a bit of flannel in soda water, wash it off quickly, and dry it immediately, or the strength of the soda will eat off the colour. When wainscot requires scouring, it should be done from the top downwards, and the soda be prevented from running on the uncleaned part as much as possible, or marks will appear after the whole is finished. One person should dry the board with old linen, as fast as the other has scoured off the dirt, and washed away the soda.

PAINT FOR IRON. For preserving palisadoes and other kinds of iron work exposed to the weather, heat some common litharge in a shovel over the fire. Then scatter over it a small quantity of sulphur, and grind it in oil. This lead will reduce it to a good lead colour, which will dry very quickly, get remarkably hard, and resist the weather better than any other common paint.

PAINTINGS. Oil paintings frequently become smoked or dirty, and in order to their being properly cleaned, require to be treated with the greatest care. Dissolve a little common salt in some stale urine, dip a woollen cloth in the liquid, and rub the paintings over with it till they are quite clean. Then wash them with a sponge and clean water, dry them gradually, and rub them over with a clean cloth.

PALING PRESERVED. The following cheap and valuable composition will preserve all sorts of wood work exposed to the vicissitudes of the weather. Take some well-burnt lime, and expose it to the air till it falls to powder, without putting any water to it, and mix with it two thirds of wood ashes, and one third of fine sand. Sift the whole through a fine sieve, and work it up with linseed oil to the consistence of common paint, taking care to grind it fine, and mix it well together. The composition may be improved by the addition of an equal quantity of coal tar with the linseed oil; and two coats of it laid on any kind of weather boards, will be found superior to any kind of paint used for that purpose.

PALPITATION OF THE HEART. Persons of a full habit may find relief in bleeding; but where it is accompanied with nervous affections, as is generally the case, bleeding must by all means be avoided. Frequent bathing the feet in warm water, a stimulating plaster applied to the left side, and gentle exercise, are the most proper.

PALSY. The luxurious, the sedentary, and those who have suffered great anxiety and distress of mind, are the most subject to this disorder, which generally attacks the left side, and is attended with numbness and drowsiness. The parts affected ought to be frequently rubbed with a flesh brush, or with the hand. Blisters, warm plasters, volatile liniments, and electricity should likewise be employed. The following electuary is also recommended. Mix an ounce of flour of mustard, and an ounce of the conserve of roses, in some syrup of ginger; and take a tea-spoonful of it three or four times a day.

PANADA. To make panada in five minutes, set a little water on the fire with a glass of white wine, some sugar, and a scrape of nutmeg and lemon peel, grating meanwhile some crumbs of bread. The moment the mixture boils up, keeping it still on the fire, put in the crumbs, and let it boil as fast as it can. When of a proper thickness just to drink, take it off. – Another way. Make the panada as above, but instead of a glass of wine, put in a tea-spoonful of rum, a little butter and sugar. This makes a very pleasant article for the sick. – Another. Put into the water a bit of lemon peel, and mix in the crumbs: when nearly boiled enough, add some lemon or orange syrup. Observe to boil all the ingredients; for if any be added after, the panada will break, and not turn to jelly.

PANCAKES. Make a light batter of eggs, flour, and milk. Fry it in a small pan, in hot dripping or lard. Salt, nutmeg, or ginger, may be added. Sugar and lemon should be served, to eat with them. When eggs are very scarce, the batter may be made of flour and small beer, with the addition of a little ginger; or clean snow, with flour, and a very little milk, will serve instead of egg. Fine pancakes, fried without butter or lard, are made as follows. Beat six fresh eggs extremely well, strain and mix them with a pint of cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the fryingpan tolerably hot, wipe it with a clean cloth, and pour in the batter so as to make the pancakes thin. – New England pancakes are made of a pint of cream, mixed with five spoonfuls of fine flour, seven yolks and four whites of eggs, and a very little salt. They are then fried very thin in fresh butter, and sent to table six or eight at once, with sugar and cinnamon strewed between them. – Another way to make cream pancakes. Stir a pint of cream gradually into three spoonfuls of flour, and beat them very smooth. Add to this six eggs, half a pound of melted butter, and a little sugar. These pancakes will fry from their own richness, without either butter or lard. Run the batter over the pan as thin as possible, and when the pancakes are just coloured they are done enough.

PAP BREAD. To prepare a light nourishing food for young children, pour scalding water on some thin slices of good white bread, and let it stand uncovered till it cools. Then drain off the water, bruise the bread fine, and mix it with as much new milk as will make a pap of a moderate thickness. It will be warm enough for use, without setting it on the fire. It is common to add sugar, but the pap is better without it, as is almost all food intended for children; and the taste will not require it, till habit makes it familiar.

PAPER. All sorts of paper improve by keeping, if laid in a dry place, and preserved from mould and damp. It is bought much cheaper by the ream, than by the quire. The expense of this article is chiefly occasioned by the enormous duty laid upon it, and the necessity of importing foreign rags to supply the consumption. If more care were taken in families generally, to preserve the rags and cuttings of linen from being wasted, there would be less need of foreign imports, and paper might be manufactured a little cheaper.

PAPER HANGINGS. To clean these properly, first blow off the dust with the bellows, and then wipe the paper downwards in the slightest manner with the crumb of a stale white loaf. Do not cross the paper, nor go upwards, but begin at the top, and the dirt of the paper and the crumbs will fall together. Observe not to wipe more than half a yard at a stroke, and after doing all the upper part, go round again, beginning a little above where you left off. If it be not done very lightly, the dirt will adhere to the paper; but if properly attended to, the paper will look fresh and new.

PAPER PASTE. To make a strong paste for paper, take two large spoonfuls of fine flour, and as much pounded rosin as will lie upon a shilling. Mix them up with as much strong beer as will make the paste of a due consistence, and boil it half an hour. It is best used cold.

PARSLEY. To preserve parsley through the winter, gather some fine fresh sprigs in May, June, or July. Pick and wash them clean, set on a stewpan half full of water, put a little salt in it, boil and scum it clean. Then add the parsley, let it boil for two minutes, and take it out and lay it on a sieve before the fire, that it may be dried as quick as possible. Put it by in a tin box, and keep it in a dry place. When wanted, lay it in a basin, and cover it with warm water for a few minutes before you use it.

PARSLEY AND BUTTER. Wash some parsley very clean, and pick it carefully leaf by leaf. Put a tea-spoonful of salt into half a pint of boiling water, boil the parsley in it about ten minutes, drain it on a sieve, mince it quite fine, and then, bruise it to a pulp. Put it into a sauce boat, and mix with it by degrees about half a pint of good melted butter, only do not put so much flour to it, as the parsley will be sure to add to its thickness. Parsley and butter should not be poured over boiled dishes, but be sent up in a boat. The delicacy of this elegant and innocent relish, depends upon the parsley being minced very fine. With the addition of a slice of lemon cut into dice, a little allspice and vinegar, it is made into Dutch sauce.

PARSLEY PIE. Lay a fowl, or a few bones of the scrag of veal, seasoned, into a dish. Scald a cullenderful of picked parsley in milk; season it, and add it to the fowl or meat, with a tea-cupful of any sort of good broth or gravy. When baked, pour into it a quarter of a pint of cream scalded, with a little bit of butter and flour. Shake it round, and mix it with the gravy in the dish. Lettuces, white mustard leaves, or spinach, well scalded, may be added to the parsley.

PARSLEY SAUCE. When no parsley leaves are to be had, tie up a little parsley seed in a piece of clean muslin, and boil it in water ten minutes. Use this water to melt the butter, and throw into it a little boiled spinach minced, to look like parsley.

PARSNIPS. Carrots and parsnips, when laid up for the winter, should have the tops cut off close, be cleared of the rough earth, and kept in a dry place. Lay a bed of dry sand on the floor, two or three inches thick, put the roots upon it close together, with the top of one to the bottom of the next, and so on. Cover the first layer with sand two inches thick, and then place another layer of roots, and go on thus till the whole store are laid up. Cover the heap with dry straw, laid on tolerably thick. Beet roots, salsify, Hamburgh parsley roots, horseradish, and turnips, should all be laid up in the same manner, as a supply against frosty weather, when they cannot be got out of the ground.

PARSNIPS BOILED. These require to be done very tender, and may be served whole with melted butter, or beaten smooth in a bowl, warmed up with a little cream, butter, flour, and salt. Parsnips are highly nutricious, and make an agreeable sauce to salt fish.

PARSNIPS FRICASSEED. Boil them in milk till they are soft. Then cut them lengthways into bits, two or three inches long, and simmer them in a white sauce, made of two spoonfuls of broth. Add a bit of mace, half a cupful of cream, a little flour and butter, pepper and salt.

PARSNIP WINE. To twelve pounds of sliced parsnips, add four gallons of water, and boil them till they become soft. Squeeze the liquor well out of them, run it through a sieve, and add to every gallon three pounds of lump sugar. Boil the whole three quarters of an hour, and when it is nearly cold, add a little yeast. Let it stand in a tub for ten days, stirring it from the bottom every day, and then put it into a cask for twelve months. As it works over, fill it up every day.

PARTRIDGE BOILED. This species of game is in season in the autumn. If the birds be young, the bill is of a dark colour, and the legs inclined to yellow. When fresh and good, the vent will be firm; but when stale, this part will look greenish. Boiled partridges require to be trussed the same as chickens: from twenty to twenty-five minutes will do them sufficiently. Serve them up with either white or brown mushroom sauce, or with rice stewed in gravy, made pretty thick, and seasoned with pepper and salt. Pour the sauce over them, or serve them up with celery sauce. A boiled pheasant is dressed in the same manner, allowing three quarters of an hour for the cooking.