452. To make the PICKLE.

Take a gallon of soft water, and make it into a strong brine; take a gallon of stale beer, and a gallon of the best vinegar, and let it boil together, with a few spices; when it is cold put in your sturgeon; you may keep it (if close covered) three or four months before you need to renew the pickle.

453. To make HOTCH-POTCH.

Take five or six pounds of fresh beef, put it in a kettle with six quarts of soft water, and an onion; set it on a slow fire, and let it boil til your beef is almost enough; then put in the scrag of a neck of mutton, and let them boil together till the broth be very good; put in two or three handfuls of breadcrumbs, two or three carrots and turnips cut small, (but boil the carrots in water before you put them in, else they will give your broth a taste) with half a peck of shill’d pease, but take up the meat before you put them in, when you put in the pease take the other part of your mutton and cut it in chops, (for it will take no more boiling than the pease) and put it in with a few sweet herbs shred very small, and salt to your taste.

You must send up the mutton chops in the dish with the hotch-potch.

When there are no pease to be had, you may put in the heads of asparagus, and if there be neither of these to be had, you may shred in a green savoy cabbage.

This is a proper dish instead of soop.

454. To make MINC’D COLLOPS.

Take two or three pounds of any tender parts of beef, (according as you would have the dish in bigness) cut it small as you would do minc’d veal; take an onion, shred it small, and fry it a light brown, in butter seasoned with nutmeg, pepper and salt, and put it into your pan with your onion, and fry it a little whilst it be a light brown; then put to it a jill of good gravy, and a spoonful of walnut pickle, or a little catchup; put in a few shred capers or mushrooms, thicken it up with a little flour and butter; if you please you may put in a little juice of lemon; when you dish it up, garnish your dish with pickle; and a few forc’d-meat-balls.

It is proper for either side-dish or top-dish.

455. To make white Scotch Collops another Way.

Take two pounds of the solid part of a leg of veal, cut it in pretty thin slices, and season it with a little shred mace and salt, put it into your stew-pan with a lump of butter, set it over the fire, keep it stirring all the time, but don’t let it boil; when you are going to dish up the collops, put to them the yolks of two or three eggs, three spoonfuls of cream, a spoonful or two of white wine, and a little juice of lemon, shake it over the fire whilst it be so thick that the sauce sticks to the meat, be sure you don’t let it boil.

Garnish your dish with lemon and sippets, and serve it up hot.

This is proper for either side-dish or top-dish, noon or night.