Page:Art of Cookery 1774 edition.djvu/369

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BOIL a turkey or a fowl as white as you can, let it stand till cold, and have ready a jelly made thus: take a fowl, skin it, take off all the fat, don't cut it to pieces, nor break the bones; take four pounds of a leg of veal, without any fat or skin, put it into a well-tinned sauce pan, put to it full three quarts of water, set it on a very clear fire till it begins to simmer; be sure to skim it well, but take great care it don't boil. When it is well skimmed, set it so as it will but just seem to simmer, put to it two large blades of mace, half a nutmeg, and twenty corns of white pepper, a little bit of lemon-peel as big as a sixpence. This will take six or seven hours doing. When you think it is a stiff jelly, which you will know by taking a little out to cool, be sure to skim off all the fat, if any, and be sure not to stir the meat in the sauce-pan. A quarter of an hour before it is done, throw in a large tea spoonful of salt, squeeze in the juice of half a fine Seville orange or lemon; when you think it is enough, strain it off through a clean sieve, but don't pour it off quite to the bottom, for fear of settlings. Lay the turkey or fowl in the dish you intend to send it to the table in, then pour this liquor over it, let it stand till quite cold, and send it to table. A few nastertian flowers stuck here and there looks pretty, if you can get them; but lemon, and all those things are entirely fancy. This is a very pretty dish for a cold collation, or a supper.

All sorts of birds or fowls may be done this way.

QUARTER your melon and take out all the inside, then put into the syrup as much as will cover the coat; let it boil in the syrup till the coat is as tender as the inward part, then put them in the pot with as much syrup as will cover them. Let them stand for two or three days, that the syrup may penetrate thro' them, and boil your syrup to a candy height, with as much mountain wine as will wet your syrup, clarify it, and then boil it to a candy height; then dip in the quarters, and lay them on a sieve to dry, and set them before a slow fire, or put them in a slow oven till dry. Observe that your melon is but half ripe, and when they are dry put them in deal boxes in paper.

DIP the stalks and leaves in white-wine vinegar boiling, then scald them in syrup; take them out and boil them to a candy