New Castle: Printed in this present year.

This is really a useful book of recipes, although some of them are scarcely in use now. A few examples may be acceptable.

"To Broil Pidgeons Whole.

Cut off the Wings and Neck close, leave the Skin at the Neck to tie close, then having some grated Bread, two Pidgeons Livers, one Anchovy, a Quarter of a Pound of Butter, half a Nutmeg grated, a little Pepper and Salt, a very little Thyme and Sweet Marjoram shred; mix all together, put a piece as big as a Walnut into each Pidgeon, sew up their Rumps and Necks, strew a little Pepper Salt and Nutmeg on the Out side, broil them on a very slow Charcoal Fire on the Hearth; baste and turn them very often. Sauce is melted Butter; or rich Gravy, if you like it higher tasted.

A pretty Sauce for Woodcocks or any wild Fowl.

Take a Quarter of a Pint of Claret, and as much Water, some grated Bread, two or three heads of Rocumbile, or a Shallot, a little whole Pepper, Mace, sliced Nutmeg, and Salt; Let this stew very well over the Fire, then beat it up with butter, and pour it under the Wild Fowl, which being under roasted, will afford Gravy to mix with this Sauce.

A whipt Sillibub extraordinary.

Take a Quart of Cream and boil it, let it stand till it is cold; then take a Pint of White Wine, pare a Lemon thin, and steep the peel in the Wine two Hours before you use it; to this add the Juice of a Lemon, and as much Sugar as will make it very sweet: Put all this together into a Bason, and whisk it all one way till it is pretty thick. Fill your Glasses, and keep it a Day before you use it; it will keep three or four Days. Let your Cream be full Measure, and your Wine rather less. If you like it perfumed, put in a Grain or two of Amber-grease.

Egg Minced Pies.

Take six Eggs, boil them very hard, and shred them small; shred double the Quantity of good Suet very fine; put Currants neatly wash'd and pick'd, one Pound or more, if your Eggs were large; the Peel of one Lemon very fine shred, half the juice, and five or six Spoonfuls of Sack, Mace, Nutmeg, Sugar, and a little Salt; and candied Citron or Orange peel, if you would have them rich."

There are recipes for making "Raisin Elder wine; Sage wine, very good; Raspberry wine, very good; Cowslip or Marigold, Gooseberry and Elder-flower wines"; besides strong Mead and Cinnamon Water, as well as a curious compound—

"Birch Wine, as made in Sussex.

Take the Sap of Birch fresh drawn, boil it as long as any Scum arises; to every Gallon of Liquor put two Pounds of good Sugar; boil it Half an Hour, and scum it very clean; when 'tis almost cold, set it with a little Yeast spread on a Toast; let it stand five or six days in an open Vessel, stirring it often: then take such a Cask as the Liquor will be sure to fill, and fire a large Match dipt in Brimstone, and put it into the Cask, and stop in the Smoak till the Match is extinguished, always keeping it shook; then shake out the Ashes, and, as quick as possible, pour in a Pint of Sack or Rhenish wine, which Taste you like best, for the Liquor retains it; rainge the Cask well with this, and pour it out; pour in your Wine, and stop it close for Six Months, then, if it is perfectly fine, you may boil it."