INDEX.

A.

Alder wine, 243 white, very much like Frontiniac, 243

Ale, to brew, 236 , very fine Welsh, 236 to refine, 238

Almond cheesecakes, 186 cream, 169 puddings, 142 , baked, 155 , small, 157

Amber pudding, a very fine one, 144

Anchovies, to keep them when the liquor dries, 118 sauce, 108 essence of 112 to make sprats taste like, 117

Apples, to prepare them for puffs, 176 dried, 175 dumplings, or pudding, 151 fool, 172 jelly to serve to table, 176 , another, 176

Apple jelly, for preserved apricots, or any sort of sweetmeats, 196 pie, 180 pudding, baked, 144 water, 254 to scald codlins, 177 to keep codlins for several months, 189 stewed goldenpippins, 175 red in jelly, 175

Apricots, in brandy, 195 to dry in half, 196 green, to preserve, 197 to preserve in jelly, 196 apple jelly for this purpose, 196 cheese, 194 pudding, an excellent one, 154

Arrowroot jelly, 260

Asses milk, 262 , artificial, 262 , another, 262 , another, 263

B.

278Bacon, excellent, 69 the manner of curing Wiltshire, 64 fraise, 137

Bamboo, (English) to pickle, 120

Barberries, for tartlets, 201 drops, 202

Barleywater, 253 , common, 253

Bean Pudding, green, 154

Bechamel, 104

Beef, stewed rump of, 28 , stewed brisket, 29 , to salt red, which is extremely good to eat fresh from the pickle, or to hang to dry, 30 , pressed, 31 , hunter’s, 31 , to dress the inside of a cold sirloin, 38 , fricassee of cold roast, 38 , to dress cold that has not been done enough, called beef olives, 38 , to dress, called Sanders, 39 , to dress, called Cecils, 39 , to salt for eating immediately, 27 alamode, 28 , broth, 250 , collared, 31

Beef, collop, 33 hashed, 40 heart, 42 minced, 39 olives, 38 palates, 34 cakes for sidedish of dressed meat, 34 potted, 35 , another way, 35 patties, or Podovies, 34 , Benton sauce for hot or cold roast, 107 round of, 40 , sauce Robart for rumps, 106 , a pickle for that will keep for years, 68 , tea, 250

Beefsteaks and oyster sauce, 32 , sauce Robart for, 106 pie, 34 pudding, 33 pudding, baked, 34 , Staffordshire, 32 , Italian, 33

Beer, to refine, 238 (strong) to brew, 236 (table) excellent, 237

Benton sauce, for hot or cold roast beef, 107 tea cakes, 220

Birds, a very economical way of potting, 78

Biscuit cake, 222 , hard, 220

279Biscuit, plain, and very crisp, 221 , of fruit, 204

Black caps, 175 puddings, 65 another way, 66

Blancmange, or Blamange, 164

Boards, to give them a beautiful appearance, 269

Bockings, 182

Boiling meat, observations on, 20, 21

Brandy cream, 169 pudding, 155

Bread cake, common, 217 pudding, boiled, 147 , another and richer, 147 puddings, little, 145 and butter pudding, 142 sauce, 110 brown pudding, 147 ice, 211 French, 229

Brentford rolls, 227

Brewery, Home, 236 to 247

Broth, A quickmade, 252 , a clear one, that will keep long, 249 Others are under different names; as Chicken broth, &c.

Brown bread pudding, 147 ice, 211

Browning, to colour and flavour made dishes, 117

Bubble and Squeak, 42

Bun, a good plain one, 226 , richer ones, 226

Burnt cream, 170

Butter, to clarify for potted things, 78 , to melt, 107 , pudding, 148 with meat, 148 , orange, 131

Buttermilk, 233 , with bread or without, 263 , Dr. Boerhaave’s sweet, 263 , pudding, 155

C.

Cabbage, (red) to pickle, 124 , to stew, 126

Cakes, 212 to 229 , observations on making and baking them, 212 , a very fine one, 215 , an excellent and less expensive one, 216 , a very good common one, 216 , a common one, 218 , little white, 219 , little short, 219 , flat that will keep long in the house good, 221 280Many other cakes are under their different first names; as Plum cake, Teacakes, &c.

Cakes, colours for staining &c., 203 , icing for, 212

Calf’s feet broth, 252 , another, 252 jelly, 165 , another sort, 166 head, to boil, 49 , hashed, 49 , mock turtle, 49 , a cheaper way, 50 , forcemeat as for turtle, at the Bush, Bristol, 50 , another forcemeat, for balls or patties, 51 , pie, 52 , fricasseed, 53 liver, broiled, 55 , roasted, 55

Calico furniture, to clean when taken down for the summer, 275

Camp vinegar, 112

Capers, to keep, 118

Carmel cover for sweetmeats, 206

Carp, boiled, 12 , stewed, 10 , an excellent sauce for, 106

Carpets, to dust, 274 , to clean, 275

Carrots, to stew, 127 , pudding, 153 , soup, 97

Castiron, to clean stoves of, 271 , another way, 271

Catsup, mushroom, 113 , another way, 113 , walnut of the finest sort, 113 , cockle, 114

Caudle, 255 , another, 255 , rice, 255 , cold, 256 , a flour, 261 , rice, 261 , to give away to poor families, 268

Cauliflower, in white sauce, 126

Caveach, 4

Cecils, 39

Celery, to stew, 19

Cheese, to pot, 230 , to roast, to come up after dinner, 231 , Cheese is also under different names; as Cream cheese, Apricot cheese, &c.

Cheesecakes, 183 , a plainer sort, 184 , another way, 184 281, lemon, 184 , another, 185 orange, 185 , a very fine crust for them, when to be particularly nice, 139 , potatoe, 185 , almond, 186 , light paste for, 139

Cherries, in brandy, 195 , to dry with sugar, 192 without sugar, 192 , to dry them the best way, 199 , jam, 190 , pie, 179 , (morella) to preserve, 209

Chickens, to pull, 80 broth, 250 curry, 81 , another, more quickly made, 82 , fricassee of, 79 panada, 250 pie, 80

Chocolate, to prepare, 258

Clary wine, 244

Cod, crimp, 13 head and shoulders, 12 pie, 11 ragout, 13 sounds boiled, 13

Cod, curry of, 13

Codlins, to keep for several months, 189 , to scald, 177 tart, 179

Coffee, to make, 259 cream, much admired, 171 milk, 259

Collops, mutton, 72 , veal, dressed, quick, 44 , another way, 45 , veal, 45 of cold veal or chicken, 45 Scotch, 46

Cornish pies, 89

Cough, draught for, 258

Crab, hot, 8

Cracknuts, 222

Cracknels, 223

Cranberries, different ways of dressing, 177 jelly, 178 and rice jelly, 178

Crawfish, soup, 101

Cream, to scald, 233 , imperial, 167 , a, 168 , Others are under the names of the different principal articles they are made of; as Almond cream, &c. 282, a froth to sit on, which looks and eats well, 162 , ice, 210 Cheese, 234 , another, 234 , another sort, 235 , rush cheese, 235 , another way, 235

Crust, excellent short, 139 , another, 189 , a very fine one for orange cheesecakes or sweetmeats, when to be particularly nice, 139 , rice piecrust, 150 , raised crust for custards, of fruit, 140 , for meat pies, or fowls, &c., 140 , for venison pasty, 141 , rice pasty, 141 , See also the article Paste.

Cucumbers, to stew, 125 , another way, 125 and onions sliced, to pickle, 122 , another way, 122 , young, 122

Cullis, or brown sauce, 104

Curds and cream, 160

Curd, another way, 161 puddings or puffs, 156 pudding boiled, 156

Currants, to keep, 188 dumplings, or pudding, 151 and raspberry tart, 180 jelly, red or black, 193 , white, shrub, 247 water ice, 210 wine, 241

Curry, rice boiled to eat with, 136

Custards, cheap and excellent ones, 168 , richer, 168 Others are under the names of the different principal articles they are made of; as Lemon custards, &c. , a froth to set on, which looks and eats well, 162 pudding, 152

Cutlets, Maintenon, 44 , another way, 44 , another way, 44

Cider, to refine, 238

D.

Dairy, 231 to 235

Damsons, to keep for winter pies, 189 another way, 189

283Damsons, another, 190 cheese, 203 dumplings, or pudding, 151

Davenport fowls, 80

Devonshire junket, 161

Drink, a very agreeable one for the sick, 253 a refreshing one in a fever, 256 another, 256 another, 256 , a most pleasant, 256 , draught for a cough, 258

Duck, to boil, 83 to roast, 83 sauce for, 105 pie, 83

Dutch pudding, or Souster, 144 rice pudding, 145

E.

Eel, boiled, 2 broth, 3, 251 collared, 3 fried, 2 pie, 2 spitchcock, 2

Eggs, buttered, 109 to poach, 231 sauce, 109 wine, 257 little, for pies or turtles, 111

Essence, of anchovies, 211

F.

Fish, 1 to 20 observations on dressing, 17 jelly to cover cold ones, 104 sauce without butter, 108 sauce à-la-craster, 111 a very fine one, 111

Floating island, 162 another way, 162

Floorcloths, directions respecting them, 269 to clean them, 270

Floors, to dust, 274

Flummery, 172 Dutch, 156 rice, 160

Forcemeat for patties, balls, or stuffing, 132 Other forcemeat is under the name of dishes.

Fowls, boiled, 78 boiled with rice, 79 observations on roasting them, 22 roasted, 78 Davenport, 80 sauce for cold, 106 vingaret for cold, 107 sauce for wild, 105 , another, 105

284Fowls, a very good sauce to hide the bad colour of, 109 forcemeat for pies of any kind, 81 fricassee of chickens, 79 another white sauce, more easily made, 71 collops of cold chicken, 45 to pot chicken with ham, 47

Fraise, 182

French beans, to preserve to eat in the winter, 130 bread, 229 rolls, 227

Fricandeau, 54, 127

Fritters, 182 Spanish, 183 potatoe, 183

Froth, to set on cream, custard, or trifle, which looks and eats well, 162

Fruits to keep, 186 to 211

Furs, to preserve from moth, 276

G.

George pudding, 153

German, 145

Giblet pye, 85 soup, 93 stewed, 85

Gilding, to preserve and clean, 273

Ginger drops, a good stomachic, 202 wine, excellent, 242 another, 242

Gingerbread, 225 another sort, 225 to make good without butter, 226

Gloucester jelly, 261

Goldenpippins, stewed, 175

Goose, to roast, 84 green pie, 85

Gooseberries, to preserve, 186 another way, 187 another, 188 fool, 172 hops, 205 jam, for tarts, 200 another, 201 white, 201 pudding, baked, 154 vinegar, 116

Grapes, to preserve in brandy, 205

Grates, to clean the backs of, 271

Gravy, clear, 102 to draw that will keep a week, 102 a rich one, 103 veal, 104 soup, 95

285Green, to stain jellies, ices, or cakes, 203

Grouse, 82 to pot them, 82

H.

Haddock, 14 stuffing for, 16

Hams, to cure, 61 another way, 61 another way, 62 another way, that gives a higher flavour, 62 a method of giving a still higher flavour, 62 a pickle for them that will keep for years, 68 to dress, 63

Hares, 22 to prepare and dress, 90 to jug an old one, 91 broiled and hashed, 92 pie, 91 potted, 91 soup, 91, 99

Harrico, 70

Harslet, 67

Hartshorn jelly, 167

Heart, beef, 42

Hearths, (the inner) to clean, 271 another way, 271

Herrings, baked, 8 broiled, 9 fried, 9 to smoke, 8 (red) to dress, 8

Hessian soup and ragout, 35 the ragout, 36

Hog’s cheeks, to dry, 63 head, to make excellent meat of, 56 lard, 67 puddings, white, 66

Hotch potch, an excellent one, 74 another, 75

Hunter’s beef, 81 pudding, 152

I.

Icing, for tarts, 211 for cakes, 212

Ice waters, 210 currant or raspberry, 210 brown bread, 211 to make the, 211 creams, 210 colours for staining them, 203

Imperial, 242 cream, 167

India pickle, 118

Irons, to preserve them from rust, 271

J.

Jelly to cover cold fish, 103

286Other Jellies are under the names of the different principal articles they are made of; as Calf’s feet jelly, &c. colours for staining, &c., 203

Junket, Devonshire, 161

K.

Kidney, veal, 46 pudding, 151

Kitchen pepper, 116

L.

Lamb, fore quarter, 76 fry, 76 head and hinge, 76 leg and loin, 75 steaks, 72 steaks and cucumbers, 74

Lamprey, to stew, as at Worcester, 1

Lard, 67

Leek soup, Scotch, 99

Lemons, to keep for puddings, &c., 186 to preserve in jelly, 207 cheesecakes, 184 another, 185 cream, yellow without cream, 163 white ditto, 164 custards, 159 drops, 203 honeycomb, 171 juice, to keep, 209 pickle, 112

Lemon, pudding, an excellent one, 143 sauce, 108 syrup, 247 water, 254

Lemonade, 254 to be made a day before wanted, 239 another way, 240

Lent potatoes, 160

Light, or German puddings, 145

Liver sauce, 109

Lobsters, buttered, 7 curry of them, 7 patties, 134 pie, 7 to pot them, 6 another way, as at Wood’s hotel, 6 sallad, 128 sauce, 107 another way, 107 stewed, as a very high relish, 7

Lookingglasses, to clean, 273

M.

Macaroons, 224

Mackerel, boiled, 3 broiled, 3 collared, 3 potted, 3 pickled, 3 pickled, called caveach, 4

Magnum bonum plums, 204

Mahogany, to give a fine colour to, 274

287Maids, 17

Marble, to take stains out of, 275

Marmalade, apple, 177 orange, 198 quince, 199 transparent, 207 Marrow bones, 38

Mawskins, to cure, for rennet, 233

Meats, 20 to 76 observations on dressing, 20 (roast) rice boiled to eat with, 136

Melon mangoes, 121

Milkporridge, for the sick, 255 French, 255

Milkpunch, 246

Millet pudding, 153

Mincepie, 134 without meat, 135 lemon, 135 egg, 135 patties resembling, 134

Mock turtle, 49 a cheaper way, 50 forcemeat as for turtle, at the Bush, Bristol, 50 another forcemeat for balls or patties, 51 another, 51 another, 52

Moor game, to pot, 82

Moor hen to roast, 83

Morella cherries, to preserve, 209

Muffins, 227

Mulled wine, 262

Mushrooms, to dry, 115 an excellent way to pickle, to preserve the flavour, 124 to stew, 127 powder, 114

Mustard, to make, 118 another way for immediate use, 118

Mutton, to choose, 22

Mutton, breast, 73 broth, 250 Scotch, 100 collops, 70 cutlets in the Portuguese way, 75 ham, 75 harrico, 70 haunch, 69 , an excellent hotch potch, 74 another, 75 legs, 69 , rolled loin, 74 necks, 69 pie, 71 and potatoe pie, 71 pudding, 71 sausages, 71 shoulder, boiled with oysters, 73 steaks, 72

288Mutton, steaks of, or lamb and cucumbers, 74

N.

Nasturtions, to pickle for capers, 123

New college puddings, 146

Norfolk punch, 247

O.

Oatmeal pudding, 144

Omlet, 136

Onions, pickled, 121 , to roast, 125 sauce, 109 , sliced with cucumbers, 122 , another way, 122 soup, 97 , to stew, 125

Orangeade, 254

Orange butter, 131 cakes, 208 cheesecakes, 185 chips, 208 fool, 171 jelly, 167 juice, buttered, 173 pudding, 143 another, 143 another, 143 syrup, 247 tart, 179

Oranges, to butter, 173 to keep, for puddings, &c., 186 , to prepare to put into puddings, 195 preserved, to fill; a corner dish, 178

Oranges, to preserve in jelly, 207

Orgeat, 254 to make, 239 , another way, 239

Oxcheek stewed, plain, 36 to dress it another way, 37 rump soup, 100

Oxford dumplings, 147

Oysters, fried, to garnish boiled fish, 15 , to pickle, 15 another way, 15 , scalloped, 14 , to stew, 14 patties, or small pie, 14 , patties, 133 , sauce, 110 , sauce to beef steaks, 32

P.

Paint, to clean, 272

Panada, made in five minutes, 252 another, 253 another, 253 chicken, 250

Pancakes, common, 181 fine ones, fried without butter or lard, 182 Irish, 181 of rice, 181

Paperhangings, to clean, 272

Parsley pie, 88

Parsnips, to mash, 129

289Partridges, to roast, 77 , potted, 77 , a very economical way, 78 , sauce for them cold, 106

Pastes, light, for tarts and cheesecakes, 139 , potatoe, 141 See also the article Crust.

Pastry, 132 to 142

Pasty, venison, 25, 26 , an imitation of, 27 , of beef or mutton to eat as well as venison, 24

Patties, sweet, 134 , resembling mincepies, 134 , fried, 133 , Others are under the names of the articles they are made of. , forcemeat for, 132

Peaches in brandy, 195

Pears, stewed, 174 , baked, 174 , dried, 175

Peas (old) soup, 94 , to stew, 127 (green), to keep, 129 another way, as practised in the emperor of Russia’s kitchen, 130

Peas, to stew, 124 , soup, 94

Pepper, kitchen, 116

Peppermint drops, 203

Perch and tench, 3

Pettitoes, 58

Pewter (patent) porterpots, to clean, 271

Pheasants, to roast, 77

Pickles, 118 to 124 , that will keep for years, for hams, tongues, or beef, 68 , are under the names of the articles pickled.

Pies, 88 to 90 , are under the names of the principal articles they are made of; as Apple pie, &c.

Pig’s cheek for boiling, 58 collared head, 59 feet and ears, different ways of dressing, 60 fricassee, 60 harslet, 67 jelly of feet and ears, 60

Pigeons broiled, 88 in jelly, 86 to pickle, 86 pie, 87 potted, 87 roast, 88 stewed, 85 , another way, 86

290Pike, baked, 4 , stuffing for, 16

Pippin pudding, 157 tarts, 177 , stewed golden, 175

Plaice, an excellent way of dressing a large one, 11

Plate, to clean, 273

Plumcake, 213 another, 214 very good common ones, 220 little ones, to keep long, 221

Plum pudding, common, 152

Podovies, or beef patties, 34

Poor persons, hints respecting their relief, 264 to 268

Pork, to roast a leg, 59 to boil a leg, 60 to pickle, 64 to salt for eating immediately, 27 jelly, Dr. Ratcluff’s restorative, 249 steaks, 61 loins and necks, roast, 67 rolled neck, 68

Porker’s head, roasted, 58

Portable soup, a very useful thing, 101

Potatoes, to boil, 128 to broil, 129 to roast, 129 to fry, 129 to mash, 129 cheesecakes, 185 Lent, 160 pastry, 142 pasty, 88 pudding with meat, 150 pudding, an excellent plain one, 153 rolls, 228

Potting birds, a very economical way of, 78 to clarify butter for potted things, 78

Poultry, 76 to 88

Pound cake, good, 217

Prawns, curry of, 7 soup, 101

Prune tart, 178

Puddings, 142 to 159 observations on making them, 159 a quick made one, 158 in haste, 146 a cheap and not troublesome one, to give away to poor sick or young families, 264 , Others are under the names of the principal articles they are made of, or their first names; as Bread pudding, Light pudding, &c.

291Puff paste, rich, 138 less rich, 138 German, another way, 138 , to prepare apples for, 176 , of any sorts of fruit, 180 , excellent light ones, 157 , curd, 156

Punch, milk, 246 Norfolk, 247

Q.

Queen cakes, 218 , another way, 218

Quickmade pudding, 158

R.

Rabbits, 22 , various ways, 92 , to make them taste much like a hare, 92 potted, 93 (roast) a very good sauce for them, 109

Raised crust for custards or fruit, 140 , for meatpies or fowls, &c., 140 pies, to prepare meat or fowls for them, 90

Raisinwine, with cider, 245 , without cider, 245

Ramakins, 137

Raspberry brandy, 246 cakes, 194 cream, 172 jam, 193 , another way, 194 jelly, for ices or creams, 194 vinegar, 240 vinegarwater, 254 water ice, 210 wine, 241 , another way, 241 and currant tart, 180

Ratafia, 246

Red, a beautiful one, to stain jellies, ices, or cakes, 203 herrings, to dress, 8

Rennet, to cure mawskins, for, 233

Restorative, a great one, 248 another, 248 another, 248 another most pleasant draught, 248

Rhubarb tart, 180

Rice, savory, 136 boiled to eat with curry or roast meat, 130 buttered, 136 cake, 223 , another, 223 caudle, 261

292Rice caudle, for the sick, 225 flummery, 160 milk, 171 , ground rice milk, 260 piecrust, 150 pasty crust, 141 pudding, baked, 149 , another, for the family, 149 Dutch, 145 with fruit, 149 , plain, 149 , rich, 152 small, 148 ground, 159

Roasting meat, observations on, 21 fowls, 22 hares and rabbits, 22

Rolls, excellent ones, 228 , Brentford, 227 , French, 227 , potatoe, 228

Rusks, 222

Russian seed pudding, 159

S.

Sack cream, 162

Saffron cakes, 228

Sago, to prepare, 260 to prepare to give away to poor families, 267 milk, 171, 260 pudding, 142

Sallad, French, 128 , lobster, 128

Salmon, to boil, 4 , no vinegar to be boiled with it, 18 to pickle, 5 to broil, 5 to pot, 5 to dry, 5

Saloop, 264

Sanders, 39

Sauces, 104 to 111 robart, for rumps or steaks, 106 a very good sauce especially to hide the bad colour of fowls, 109 Other sauces are under the names of different dishes, or of the principal articles the sauces are made of.

Sausages, mutton, 71 , pork, 64 , Spadbury’s Oxford, 65 , veal, 56 , an excellent sausage to eat cold, 65

Scotch collops, 46

Seed cake, a cheap one, 216 , another, 217

Servants, useful directions to give to them, 269 to 276

Shalot vinegar, 112

Shank jelly, 251

293Shelford pudding, 155

Shrewsbury cakes, 219

Shrimp pie excellent, 88 sauce, 108

Shrub, white currant, 247

Sick persons, cookery for, 247 to 264

Skate, 16 crimp, 17

Smelts, to fry, 12

Snow balls, 151 cream, 169

Soals, boiled, 9 fried, 9 stewed, 10 in the Portuguese way, 10 stuffing for soals baked, 10 pie, another sort of stuffing, 11

Sorrel, to stew, for fricandeau and roast meat, 127 sauce, 54

Soups, 93 to 102 à-la-sap, 100 , a rich white one, 96 , a plainer white one, 97 , an excellent soup, 97 , a baked one, to give away to poor families, 265 , for the weakly, for the same purpose, 267 , Other soups are under the names of the principal articles they are made of.

Souster, 144

Spadbury’s Oxford sausages, 65

Spinach, to stew, 126 French way, 126 soup, 98

Sprats, 16 , baked, 8 , to make them taste like anchovies, 117

Spongecake, 224 another, without butter, 224

Steak pudding, 151

Steel, to take rust out of, 272

Stews, 124 to 127

Stone stairs and halls, to clean, 272

Stoves, to take the black off the bright bars in a few minutes, 270 to clean the back of the grate, the inner hearth, and the front of cast iron stoves, 271 another way, 271

Strawberries, to preserve them whole, 197 another way, 198

Stuffing for pike, haddock, &c., 16 for soals baked another sort, 11

294Stuffing, forcemeat for, 132

Sturgeon, to dress fresh, 16 an excellent imitation of sturgeon, 19

Sucking pig, to scald, 57 , to roast, 57

Suet, to preserve it a twelve month, 40 pudding, 151 dumplings, 151

Suffolk dumplings, 158

Sugar, to clarify, 191

Supper, small dishes for, 131, 132 , a pretty sweet supper dish, 169

Sweet dishes, 159 to 186

Sweetbreads, 55 , ragout, 56

Sweetmeats, observations on, 190 , a very fine crust for them, when to be particularly nice, 139 , a carmel cover for sweetmeats, 206 , excellent sweetmeats for tarts, when fruit is plentiful, 193

Syllabub, London, 161 , Staffordshire, 161 , a very fine Somersetshire one, 162 , everlasting or solid, 163

T.

Table Beer, excellent, to brew, 237

Tansey, 181

Tapioca jelly, 260

Tarts, icing for them, 211 Tarts are under the names of the principal articles they are made of; as Codlin tarts, &c.

Teacakes, 219 , Benton, 220 , another sort, as biscuit, 220 , another sort, 220

Teal, to roast, 83

Tench, 3 broth, 251

Thornback, 16

Tin covers, to clean, 271

Toast and water, for the sick, 254

Tongues, to pickle for boiling, 41 another way, 41 , a pickle for them, that will keep for years, 68 , an excellent mode of doing them to eat cold, 42 , stewed, 42 , and udder, to roast, 40

295Trifle, an excellent one, 170 , a froth to set on, which looks and eats well, 162

Tripe, 42

Tunbridge cakes, 225

Turbot, to boil, 1 pie, 11

Turkey, to boil, 70 an excellent sauce for it boiled, 106 to roast, 76 pulled, 77 patties, 77

Turnip pie, 88 soup, 93

Turtles, little eggs for them, 111

U.

Udder and tongue, to roast, 40

V.

Veal, breast of, 47 rolled breast, 48 broth, 259 very nourishing, 249 collops, 45 collops of cold, 45 fricandeau, 54 gravy, 104 knuckle, 43 leg, 43 neck, 47 olives, 55 patties, 54 , potted, at bottom, 46 , to pot, with ham, 47 sausages, 56 shoulder, 48

Vegetables, 128 to 131 , to boil them green, 131 soup, 98 , another, 98

Venison, to keep, 23 , to dress, 23 hashed, 27 haunch, neck, &c., 25 , stewed shoulder, 25 , to prepare for pasty, 25 pasty, 26 , crust for, 141 , an imitation of venison pasty, 27 to make a pasty of beef or mutton, to eat as well as venison, 24

Verder, or milk punch, 246

Vinegar, camp, 112 gooseberry, 116 raspberry, 240 shalot, 112 sugar, 115 wine, 116

Vingaret, for cold fowl or meat, 107

W.

Wafers, 224

Walnuts, to pickle, 123

Water cakes, 223

Whey, 257

296Whey, white wine for the sick, 257 vinegar and lemon, 257

White, to stain jellies, ices, or cakes, 203 , hogs puddings, 66 sauce, 104

Widgeon, to roast, 83

Wine, to refine, 238 roll, 170 , mulled, 262 a rich and pleasant, 244 Several sorts of made wine are under the different names; as Currant wine, &c.

Y.

Yeast, to make, 229 another way, 229 , to preserve, 230 or Suffolk dumplings, 158

Yellow, to stain jellies, ices or cakes, 203

Yorkshire cake, 228 pudding, 158

THE END.

Just published, and for sale by W. Andrews, No. 1, Cornhill, Boston,

JOHNSON’S DICTIONARY

OF THE

ENGLISH LANGUAGE, IN MINIATURE.

To which are added, an alphabetical account of the

HEATHEN DEITIES,

AND A

COPIOUS CHRONOLOGICAL TABLE OF

Remarkable Events, Discoveries, and Inventions.

By the Rev. JOSEPH HAMILTON, M. A.

SECOND AMERICAN EDITION.

ADVERTISEMENT

TO THE

ENGLISH EDITION.

The rapid sale of the thirteen former Editions of this Dictionary, has induced the Editor to comply with the desires of the public, in preparing another impression for the press. To copy the best examples is not only the necessary resource of the writers of the present age, but it exhibits, at the same time, a proof of their modesty and discernment. This remark extends to authors in almost every department of science and morals: but it is peculiarly applicable to the Editor of a Dictionary. If a word has been once explained with accuracy, and its various meanings discriminated with critical acumen, nothing remains for a succeeding writer, but to collect and arrange the labours of his predecessors, in a manner which coincides with his own particular plan. Such is the use which has been made in the present work of the laborious and celebrated compilation of Dr. Johnson, which is the most perfect model in its kind. And if this task has been performed with only common industry and care, it will follow that this small volume contains in substance the quintessence of lexicography, and is adapted for every purpose as a book of reference. It has also this superior advantage, that the more obsolete excrescences of Johnson, and other eminent lexicographers, are here exchanged for many additional scientific and literary terms not current in their time. In fact, no pains have been spared to render this work as complete as its limits would admit.

An epitome of the Heathen Mythology follows the Dictionary, more copious and correct than has hitherto appeared in any similar production; and the Chronology annexed exhibits the general outlines of ancient and modern history.

J. H.

Hemel Hemsted,

June 1, 1799.

TRANSCRIBER’S NOTES

P. 72, changed “vege-” to “vegetables.”

P. 103, changed “suf-” to “suffer”.

Silently corrected obvious typographical errors and variations in spelling.

Retained archaic, non-standard, and uncertain spellings as printed.