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To Roast meet
whe n you see smoke draw to the fire it is near enough
To Roast woodocks or snipes
put them on a little spit take the round of a 3 pany loaf toasted
it brown lay it in a dish under the birds baste them with alittle
butter & let the trail drop on the toast when they are roasted
put the toast in a dish lay the woodcocks on it & have about
a quarter of a pint of gravy pour it into the dish set it over
a chafing dish for 3 minetes never gut a snipe or w^oodcock
when you Roast a pidgeon tye the neck end right likewise
round the legs and rump it keeps in the gravy the same when you
broil them when you broil fowls or pidgeons take care the fire is
clear and never bast any thing on the gridiron
as to all sort of boyld meat allow a quarter of an hour to
every pound of meat all sorts of fresh meat you are to put
in when the water boyls but salt meat when the water is cold
when you boil a Ham put it into the copper let it be 3 or 4
hours before it boyls keep it skimed all the time if it
is a smal one one hour and half will boyl it after the copper
begins to boyl if a large one two hours will do for you are to
consider the time it has been heating which softens the ham
and makes it boyl the sooner
how to choose poultry
A capon if young has short spurs smooth legs if a true
capon a fat vain on the side of his breast if new he will
have a hard close vent if stale a loose open vent
If the cock or hen turkey be young his legs will be black
and smooth his spurs short if stale his eyes will be sunk
in his head the feet dry if new the eyes lively feel-limber
To boil a Tongue
if a dryd one put it in water over night let it boil 3 hours
if out of the pickle 2 hours & put it in when the water boils
To Boil fowles or house Lamb
Boil them in a pot by them selves in a good deal of water
if any scum arises they will be both sweeter & whiter
then if boild in a cloth a chicken will be boild in
twenty minutes a good fowl half an hour - a little
Turkey an Hour a large one an hour & half
Roast Poltrey
Roast a pig an hour and quarter a Large one hour & half
Do a middle Turkey an hour a large an hour & quart
Do a large fowl 3 quart of an hour a middleing one
half an hour small one 20 minutes with a brisk fire
Do tame ducks observe the same rule
Roast wild duck a quart an hour Teal & widgeons the same
woodcocks snips & partridges 20 minutes
pidgeons & larks the same
Boil greens
Boil greens in a great deal of ^pump water
Do young spring carrots half an hour of large an hour
but old sandwich carrots will take up two hours
potatoes you must boil in as little water as you can
with out burning the sauce pan when the skin begins to
crack they are enough
put the Artichokes into the water cold with the leaves
downward that all the dust & sand may boil out when
the water boils an hour & half will boil them
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what poultry in season
Ianuary Hen turkeys, capons, pullets with egg fowles chickens
hares all sorts of wild fowl tame rabits tame pidgeons -
February the same as above only green geese young ducklings
turkey poults
March the same as above except wild fowl out of season
April pullets spring fowls chickens pidgeons wild rabbits leverits
young geese ducklings & turkey poults May & Iune the same
Iuly & August the same with partridges pheasants & wild ducks
Sep:tember oct:ober nov:ember Dec:ember in these months all sorts of fowles
wild & tame are in season the 3 last are in full season for
all mannor of wild fowl
Fish in season candlemas quart
Lobsters, crabs, crawfish mackerel roach shads dace
prawns horse mackarel eals
midsumer quart
Turbets trouts souls grigs salmon sturgeon Lobsters cub^h
michaelemas quart
cods haddocks mullets herrings sprats soals flounders
place dabs sea pearch carp pike tench maids white smelts
hold till xmas with mullets
xmas quart
gredgeous smelts pearch bearbet
garden stuff in season
may: asparagus colliflowers silesia lettice cucumbers
peas bean artichokes scarlot strawberries kidney beens
Distill herbs this month
Iune: as above with dutch cabbages melons young onions
carrots parsnips seleisia & cass Lettice
Iullys pease beans kidney bean colliflowers cabbages
artichokes cabbage Lettice
is there spro
onions cucumbers
carrots turnips musk melons wood strawberrys
Aug:ust cabbages and their sprouts colliflower Artichokes
cabbage lettice onions ^carrots potatoes turnips some beans
peas & kidney beans Reddishes horse raddish onions
cucumbers for pickling garlick melons
Sep:tember some garden beans kidney beans rouncivil
peas artichokes raddishes colliflowers cabbage lettice
salary mushrooms carrots turnips horse raddish cabbage
in their sprouts with savoys not good till frost wether
Oct:ober some colliflower articokes pease beans coucubers
melons turnips carrots potatoes onions roccombole spinage
november colliflowers artichokes carrots parsnips turnips
potatoes cabbage or their sprouts spinage
Dec:ember many sorts of cabbage savoys spinage some colliflower
artichokes in sand spinage
Pigs Ears & Feet
Let the ears be boiled very tender, then cut
into thin strips - water some brown Butter
brown some Butter about the size of a Walnut
put about half a pint of Boiling water to the brown
Butter & thicken it with flouor - add a ^Table spoonfull of Mustard
the same Quantity of Walnut Liquor pepperd salt to
your Taste & put in the Ears with a cup small quantity
of onions shred fine tosting gently for an hour & fry the feet
with crumbs of Bread to put round the Fricasee -
The pigs Ears & when therin should be watched for fear
of that burning chill on the fire