How To Dry Herbs

Gather marjoram, savory, thyme, basil, parsley, etc. on a dry day, when in season, and not blown Divide them separately into small bunches, as in that state they will dry best. Then hang them on a line in a dry room or place where the air has free admission, but no direct rays of the sun.

When they are perfectly dry (which will require two or three weeks to accomplish) put them in rows in boxes close covered, and set them in a dry place.

How To Make Anchoyle Liquor To Be Used In Fish Sauces

Put into a stewpan one pound of best anchovies, two quarts of water, two bay leaves, some whole pepper, a little scraped horseradish, a sprig of thyme, two blades of mace, six eschalots chopped small, a gill of red port, half the rind of a lemon, a gill of ketchup; boil all together twenty minutes, and rub through a tamis cloth with a wooden spoon. When the essence is cold put into pint bottles, cork them close, and set them in a dry place,

Potted Lobster

Boil two live hen lobsters in strong salt and water till half done: then take the meat and spawn out of the shells, put it into a stewpan, add a little beaten and sifted mace, cloves, nutmeg, pepper, salt, a small quantity of lemon juice, a spoonful of essence of ham, a dessert spoonful of anchovie liquor, the same as for fish sauce, and simmer them over a fire for ten minutes. Then pound the meat in a marble mortar, reduce the liquor almost to a glaize, put it to the meat with a quarter of a pound of fresh butter, mix them well together, press the mixture down into small flat preserving pots, cover with clarified butter, and when cold put white paper over the pots, and set them in a dry place.

N. B. Prawns, shrimps, crayfish, and crabs, may be done in the same manner.

How To Clarify Butter For Potting

Put fresh butter into a stewpanwith a spoonful of cold water, set it over a gentle fire till oiled, skim it, and let it stand till the sediment is settled; then pour off the oil, and when it begins to congeal put it over the different ingredients.

Potted Cheese

To a pound of grated parmezan or Cheshire cheese add three ounces of cold fresh butter, a little sifted mace, and a tea spoonful of mustard. Mix all well in a marble mortar, put it into small pots, cover with clarified butter, and set the pots in a, cool dry place.

Potted Veal

Cut small a pound of lean white veal, put it into a stewpan, with two ounces of fresh butter, the juice of a lemon. pepper, salt, sifted mace, a bay leaf, allspice, cloves, nutmeg, cinnamon, and mushroom powder, a small quantity of each, a little parsley, thyme, savory, and two eschalots chopped fine. Put them over a fire and stew them ten minutes; then pound them, and add a pound of the mellow part of a boiled pickle tongue and half a pound of cold fresh butter. Mix them well together with two eggs beaten; then press the mixture down tight into small pots, cover them with paper, put them into a moderate oven, bake them twenty minutes, and when the meat is cold put clarified butter over.

Potted Larks Or Small Birds

Pass them with the same ingredients as for veal, when they are half done take them out and put the lean veal in. When the forcemeat is made put the birds into the pots with it, bake them, and proceed in the same manner as with potted veal.

N. B. Pheasants, partridges, chickens, etc. may be done in the same way, but will take a longer time baking.

How To Dry Morells, Mushrooms, And Champignons

Take morells and champignons of the largest size, forced mushrooms of the size of a shilling, and let them be gathered fresh; then take off the stalk, wash them free from grit, drain them dry with a cloth, run a fine twine through them with a large needle, hang them up in a warm dry place, and when they are perfectly dry put them into paper bags in boxes close covered. When they are wanted for use lay them in warm water for half an hour, and prepare them as if they were fresh.

Mushroom Powder

After the mushrooms or champignons are dried whole they maybe set before a fire till crisp; then grind and sift them through a fine sieve, and pre-serve the powder in small bottles close corked.

Potted Beef

Take two pounds of the fillet out of the inside of a rump of beef and two pounds of best fat bacon. Cut them small, put them into a marble mortar, add to them a small quantity of parsley, thyme.

savory, four eschalots chopped fine, some pepper, salt, two spoonfuls of essence of ham, a spoonful of mushroom powder, sifted mace, cloves, and allspice, a little of each, two eggs beaten, and a gill of rhenish wine. Pound all well together till quite fine; then fill small pots with the mixture, cover with paper, bake it very gently for forty minutes, and when cold cover with clarified butter.

Tarragon Vinegar

Put into a stone jar half a pound of fresh gathered tarragon leaves and two quarts of best common vinegar, and let them ferment a fortnight; then run it through a flannel bag, and add to it a quarter of an ounce of isinglass dissolved in cyder. Put it into a clean jar, let it stand tiil fine, pour it off, put it into small bottles, cork them close, and set them in a dry place.

N. B. In the same manner may be done elder flowers, etc. etc.

Walnut Ketchup For Pish Sauces

To a quart of walnut pickle add a quarter of a pound of anchovies and three gills of red port; boil them till reduced one third, strain it, and when cold preserve it in small bottles close corked,