TO PICKLE CAPONS MY LADY PORTLAND’S WAY

Take two large fleshy Capons, not too fat; when you have draw’d and trussed them, lay them upon a Chafing-dish of Charcoal to singe them, turning them on all sides, till the hair and down be clean singed off.  Then take three pounds of good Lard, and cut it into larding pieces, about the thickness of a two-peny cord, and Lard it well, but first season your bits of Lard, with half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, and have ready over the fire about two Gallons of Beef-broth, and put them in a little before it boileth; when they boil, and are clean skimmed, then put in some six Bay-leaves; a little bunch of Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not Salt enough already for pickle; when it hath boiled about half an hour, put in another half Ounce of beaten White-Pepper, and a little after, put in a quart of White-wine; So let it boil, until it hath boiled in all an hour; and so let it lie in the pickle till you use it; which you may do the next day, or any time within a fortnight; in stead of broth you may use water, which is better; in case you do four or six, which of themselves will make the pickle strong enough.  If you will keep them above four days, you must make the pickle sharp with Vinegar.

VERY GOOD SAUCE FOR PARTRIDGES OR CHICKEN

To ordinary Sauce of sliced or grated-bread soaked in good Bouillon, with Butter melted in it, put Gravy of Mutton, and a Cloven-Onion or two, to stew with it whiles you put it upon the fire to heat anew.  Then take out the Onion, and put in some Limon sliced, or juyce of Limon, and some white Pepper.  You put in his proportion of Salt before.

TO MAKE MINCED PYES

Take two Neats-tongues, and boil them.  Shred them with Beef-suet, and put in Cloves and Mace, beaten very small, with Raisins, Currants and Sugar; you must mingle them before you put in your Suet.  Fat double tripes boiled tender, then minced, make very good Pyes.

TO MAKE A FRENCH BARLEY POSSET

Take two quarts of Milk to half a pound of French-barley; boil it, until it is enough; when the Milk is almost boiled away, put to it three Pintes of good Cream.  Let it boil together a quarter of an hour; then sweeten it; and put in Mace, Cinnamon in the beginning, when you first put in your Cream.  When you have done so, take White-wine a Pint, or Sack and White-wine together, of each half a Pint; sweeten it, as you love it, with Sugar; pour in all the Cream, but leave your Barley behind in the Skillet.  This will make an Excellent Posset; nothing else but a tender Curd to the bottom; let it stand on the Coals half a quarter of an hour.

TO MAKE PUFF-PAST