“ To every 10 pounds of raisins, picked from the stalks, and torn in two, put two gallons of water; let them steep 14 days, stir them once a day; pour of the liquor, and press the juice from the raisins into it. Put it in a cask that will just hold the quantity you intend to make, for it must be quite full; let it stand open, till it has done working; then allow, to every four gallons, a quart of French brandy, stop it up quite close. It must stand six months before you bottle it off, in doing which, do not draw it too near the bottom of the cask. ”

“ Those who know how to purchase fish, may, by taking more at a time than they want for one day, often get it cheap: and such kinds as will pot or pickle, or keep by being sprinkled with salt and hung up, or by being fried, will serve for stewing the next day, may then be bought with advantage. ”

“ In shelling the peas, divide the old from the young; put the old ones, with an ounce of butter, a pint of water, the outside leaves of a lettuce or two, two onions, pepper and salt, to stew till you can pulp the peas; and when you have done so, put to the liquor that stewed them some more water, the hearts and tender stalks of the lettuces, the young peas, a handful of spinach cut small, and salt and pepper to relish properly, and stew till quite soft. ”

“ In the mean time place the apples in a dish, a paste being put round the edge; when one lawyer is in, sprinkle half the sugar, and shred lemon-peel, and squeeze some juice, or a glass of cider. If the apples have lost their spirit; put in the rest of the apples, sugar, and the liquor that you have boiled. ”

“ Put a paste of coarse flour or strong paper, and fold the haunch in: set it a great distance from the fire, and allow proportionable time for the paste; don’t take off till about thirty-five or forty minutes before serving, and then baste it continually. Bring the haunch nearer to the fire before yon take off the paste, and froth it up as you would venison.
A gravy must be made of a pound and a half of an of old mutton, simmered in a pint of water to half, and no seasoning but salt: brown it with a a little burnt sugar, and send it up in the dish ”

“ By the time it returns from the oven, have ready a gravy if knuckle of veal, or a bit of the scrag, with some shank-bones of mutton, seasoned with herbs, onion, mace, and white pepper. If it is to be eaten hot you may add truffles, morels, mushrooms, &c. but not if to be eaten cold. If it is made in a dish, put as much gravy as will fill it; but in raised crust, the gravy must be nicely strained, and then put in cold as jelly. ”