Page:Art of Cookery 1774 edition.djvu/278

240 TAKE hair a pint of spring water, a knob of double refined sugar, a very little bit of alum, beat it well together with the yolk of an egg, then beat it in a large spoonful of the juice of sage, tie a rag to the end of the stick, dip it in this liquor, and often clean the mouth. Give the child over-night one drop of laudanum, and the next day proper physic, washing the mouth often with the liquor. TAKE a pound of comfrey-roots, scrape them clean, cut them into little pieces, and put them into three pints of water. Let them boil till there is about a pint, then strain it, and when it is cold, put it into a sauce-pan. If there is any settling at the bottom, throw it away; mix it with sugar to your palate, half a pint of mountain wine, and the juice of a lemon. Let it boil, then pour it into a clean earthen pot, and set it by for use. Some boil it in milk, and it is very good where it will agreee and it reckoned a very great strengthener.

TAKE a gallon of strong stale beer, one pound of anchovies washed from the pickle, a pound of shalots, peeled, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large races of ginger, two quarts of the large mushroom-flaps rubbed to pieces. Cover all this close, and let it simmer till it is half wasted, then strain it through a flannel-bag; let it stand till it is quite cold, then bottle it. You may carry it to the Indies. A spoonful of this to a pound of fresh butter melted, makes a fine fish-sauce; or in the room of gravy sauce. The stronger and staler the beer is, the better the catchup will be.