Cut into small pieces three large legs of veal, one of beef and the lean part of a ham; lay the meat in a large cauldron, with a quarter of a pound of butter at the bottom, 4 ounces of anchovies and 2 ounces of mace. Cut small 6 heads of clean washed celery, freed from green leaves, and put them into the cauldron, with five large carrots cut thin. Cover all close and set it over a moderate fire. When the gravy begins to draw take it off until it is all extracted. Then cover the meat with water and boil gently for four hours, then strain it through a hair sieve into a clean pan, until it is reduced to one third. Strain the gravy drawn from the meat into a pan, and let it boil gently, until it be of a glutinous consistence.
Take care and skim off all the fat as it rises. Watch it when it is nearly done, that it does not burn; next season it with Cayenne pepper and pour it on flat earthen dishes, a quarter of an inch thick. Let it stand until the next day and then cut it out by round tins larger than an crown piece. Set the cakes in the sun to dry, and turn them often. When fully dried, put them into a tin box with a piece of clean white paper in between, and keep them in a dry place. If made in frosty weather it will soon become solid. This type of soup is exceedingly convenient for private families, for by putting one of the cakes in a saucepan, with about a pint of water, and a little salt, a basin of good broth may be made in a few minutes. It will likewise make a good gravy for roast turkeys, fowls and game.
Cut your your cheese into small slips, if soft, if hard, grate it down. Have ready a spirit of wine lamp &c. and deep block tin dish; put in the cheese with a lump of butter,and set it over the lamp. Have ready the yolk of an egg whippped, with half a glass oif Madiera, and as much ale, or beer; stir your cheese when melted, till it is thoroughly mixed with the butter, then add gradually the egg and wine, keep stirring till it forms a smooth mass. Season with Cayenne and grated nutmeg. - To be eaten with a thin hot toast.
It often happens, that in travelling, the materials for a rabbit may be had when there is nothing else in the house the gourmand can eat. In this case, if there is no blazer, or chafing dish, an excellent substitute is formed in a moment, by two soup plates, seperated form each other by pieces of a bottle-cork placed on the rim of the lower one, whick should contain any kind of spirits. Put your cheese into the top one, fire the spirits with a piece of paper, and set your rabbit on the corks; it answers as well as the most expensive heater in all of Christendom. - probatum est.
Of this strong ale, only a barrel and a half are drawn from a quarter, at 180 degrees for the first mash, and 190 degrees for the second mash, followed by a gyle of table beer.It is tunned at 58 degrees and cleansed at 72 degrees. The Burton brewers use the finest pale maltand grind it a day or two before being used. They employ Kentish hops, from six to eight pounds per quarter.
Cuttings, if inserted in a mere mass of earth, will hardly throw out roots, while ,if inserted at the sides of pots, so as to touch the pot in their whole length, they seldom fail to become rooted plants. The art is to place them to touch tje bottom of the pot, they are then to be plunged in a bark or hot-bed, and kept moist.
Brown or fawn colour, though in fact a compound, is usually ranked among the simple colours, because it is applied to cloth by a single process. Various substances are used for brown dyes.
Walnut-peels, or the green covering of the walnut, when first seperated, are white internally, but soon assume a brown or even a black colour on exposure to the air. they readily yield their colouring matter to water. They are usually kept in large casks for above a year before they are used. To dye wool brown with them nothing more is necessary, than to steep the cloth [ . . . wished for colour].The bark of birch also, and many other trees may be used for the same purpose.
To dye a black upon cotton, linen, and mixed goods.[ . . .]If after the above operations the shade of colour is too full, or too much upon the red hue, it will be necessary to give them a little sumac, and then run them through a liquor made from iron and owler, or alder bark.
Take of oven-dried best cloves, cedar and rhubarb wood, each one ounce beat them to a powder and sprinkle them in a box or chest, where they will create a most beautiful scent, and preserve the apparel against moths
Fish, in general, requires very little carving; the middle or thickest part of the fish is generally esteemed the best, except in carp, the most delicious part of which is the palate. This is seldom, however taken out, but the whole head is given to those who like it. The thin part about the tail is generally least esteemed.
A cod's head and shoulders, if large, and in season, is a very genteel and handsome dish, if nicely boiled. When cut, it should be done with a spoon or a fish trowel; the parts about the back-bone, on the shoulders, are the the most firm and best; take off a piece quite down to the bone, in the direction of a, b, d, c putting int the spoon at a, c and with each slice of the fish give it a piece of the sound which lies underneath the backbone and lines it, the meat of which is a little darker than that of the fish itself; this may be got by passing a soon underneath, inthe direction of d, s.,
There are a great many delicate parts about he head, some firm kernels, and a great deal of the jelly kind. The jelly parts lie about the jawbone, the firm parts within the head, which must be brocken into with a spoon. Some like the palate and the tongue, which likewise may be got by putting a spoon into the mouth, in the direction of e, s. The green jelly of the eye is never given to anyone.