Put into a saucepan one pound of good brown sugar, stir it constantly over a slow fire, boil it till it is as thick as treacle, and resembles it in color; take the pan off the fire, stir it for a minute or two, and pour in very slowly a quart of boiling water, stirring constantly; put it again on the fire, and boil it for a little; pour it into a bowl, and when cold, bottle it. This browning will keep good for a year, and very little of it serves for coloring soups, gravies, or sauces.
Put the butter cut into slices into a nicely-cleaned brass pan, stir it gently till dissolved: when it boils, draw the pan to the side of the fire, skim it, and let it boil gently a second time, and if any scum again rises, take it off; let it settle for two or three minutes, and strain it gently through a sieve which has a piece of muslin laid into it.
Fresh beef suet, picked free from skin and sinews, is dissolved in the same way; it is then strained through muslin into small jars, and when cold, covered with bladder, or it may be strained into cold water; and the cake when cold, wiped dry, folded in white paper, and kept in a linen bag.
Beef suet will keep fresh for sometime if finely chopped and dredged with flour, and kept in white paper bags in a cool place.
Beef and mutton drippings are clarified exactly in the manner butter is done, and each kept in a separate jar.
To melt hog's-lard, put it into a jar placed in a pot of water or water bath, strain it into clean bladders or small jars, and cover them with paper. Thus prepared, it will keep good a length of time, and is the best ihing for frying fish in.
To fry parsley, wash it, pick it clean, and put it into fresh cold water; take it out and then throw it into boiling lard or dripping, when it will instantly become crisp; it is then taken out with a slice.
Ask those who are to eat it, if they like it thick or thin; if the latter, mix well together by degrees, in a pint basin, one table-spoonful of oatmeal, with three of cold water; if the former, use two spoonfuls.
Have ready in a stewpan, a pint of boiling water or milk; pour this by degrees to the oatmeal you have mixed; return it into the stew pan; set it on the fire, and let it boil for five minutes; stirring it all the time to prevent the oatmeal from burning at the bottom of the stewpan; skim and strain it through a hair sieve.
Gruel may be made with broth instead of water; and may be flavored with sweet herbs, soup roots, and savory spices, by boiling them for a few minutes in the water you are going to make the gruel with.